Cynthia Xrysw Ruelas Diaz Cookbook

Photo: courtesy of Gilberto Hernandez

Pink Mole and Charcoal-Grilled Beetroot

Chyntia Xrysw Ruelas Diaz is the S.Pellegrino Young Chef regional winner for Latin America.

04 May, 2021
Average: 3.6 (8 votes)

Cuisine

serves for

4

total time

1 HR 0 MIN

ingredients

Pink Mole
Cinnamon Sticks
2 cm
Star Anise
1 pcs
Cloves
3 pcs
Cumin
1 teaspoon
Piñón rosa
100 g
Almonds
100 g
Chili Pepper
3
Sesame
90 g
Salt
to taste
Beetroots
1 (100 g)
Onion
1 (100 g)
Garlic
2
Lard
150 g for sauté
Broth
200 ml
Charcoal-grilled beetrot 
Baby Beetroots
10
Corn dough
1 kg
Apple Cider Vinegar
Caster Sugar
30 g
Salt
Water
Coal

Chyntia Xrysw Ruelas Diaz presents her favourite and traditional, yet little-known mole, 'mole rosa y betabel'. The Mexican-inspired vegetarian dish is full of flavour and surprise, perfect for a special occasion at home, to be shared with friends, family or even a lover.

Diaz says that both the choice of ingredients and cooking techniques reflect the history of her country, pre and post-colonisation, and is a means of preserving native ingredients and techniques while looking to the future.

 

 

Step 01

cooking beetroot

Photo: courtesy of Gilberto Hernandez

Pink Mole

Light the coals. Clean the beetroot then place it directly under the coals. 

Step 02

toast spices

Photo: courtesy of Gilberto Hernandez

Meanwhile, one by one, toast the cinnamon sticks, star anise, clover, cumin and chilli pepper, and set aside.

Step 03

cooking onion, chili pepper, garlic

Photo: courtesy of Gilberto Hernandez

In the same skillet, heat the lard and brown the ingredients in the following order, one by one: onion and garlic, sesame, almond and piñón rosa.

Step 04

crush spices and beetrooth

Photo: courtesy of Gilberto Hernandez

Process with a metate by grinding the spices first, then the dry ingredients. Finally, remove the beetroot from under the coals, let it cool, and grind it.

Chef tips: you can use a blender instead of a metate.
 

Step 05

pink mole

Photo: courtesy of Gilberto Hernandez

Once everything has been ground, add chicken or vegetable broth. Season and reserve.

Chef tips: You can heat the broth in a saucepan and add it to the spices in a blender until smooth.

Step 06

Corn dough

Photo: courtesy of Gilberto Hernandez

Charcoal-grilled beetroot 

Light the charcoal on a grill. In the meantime season the corn dough with salt, knead and set aside. 

Step 07

Beet covered with a layer of corn dough

Photo: courtesy of Gilberto Hernandez

Cover the baby beetroot with a layer of corn dough (a tortilla press can be used), and cook under the coal or in the pan until the baby beetroot is soft.

 

Step 08

remove dough

Photo: courtesy of Gilberto Hernandez

Remove and rest for 20 min. Then remove the layer of dough that covers them.
 

Step 09

heat pink mole

Photo: courtesy of Gilberto Hernandez

In a small saucepan, add vinegar, sugar and salt. Immerse the beetroot here and heat to reduce a little. Heat the pink mole.

 

Step 10

plating

Plating

Arrange the pink mole on a plate first and place the baby beetroot in the centre.

To garnish, use some vinegar reduction with sugar, and decorate with edible flowers if desired.

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