Hawaiian-style Mole Negro

Recipe

Hawaiian-style Mole Negro

Tropical Delight: Hawaiian-inspired Mole Negro

4.7 out of 5

Indulge in the flavors of the Hawaiian islands with this unique twist on the classic Mexican dish, Mole Negro. This recipe combines the rich and complex flavors of traditional mole with the vibrant and tropical ingredients of Hawaiian cuisine.

Jan Dec
Sauce› Mole negro
Cuisine of the Americas› North American cuisine› Mexican cuisine
Cuisine of the Americas› American cuisine› Western American cuisine› Hawaiian cuisine

Preparation time

30 minutes

Cooking time

30 minutes

Total time

60 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Gluten-free, Dairy-free, Nut-free (if macadamia nuts are omitted), Pescatarian, Vegetarian

Allergens

Tree nuts (macadamia nuts)

Not suitable for

Vegan (contains chicken broth), Paleo (contains soy sauce)

Ingredients

In this Hawaiian adaptation of Mole Negro, we incorporate the tropical flavors of Hawaii by adding pineapple, coconut, and macadamia nuts to the traditional Mexican ingredients. The result is a unique fusion of flavors that brings a taste of the Hawaiian islands to this classic Mexican dish. We alse have the original recipe for Mole negro, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 18g, 6g
  • Carbohydrates (total, sugars): 20g, 10g
  • Protein: 4g
  • Fiber: 5g
  • Salt: 1g

Preparation

  1. 1.
    Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
  2. 2.
    In a separate pan, toast the dried chilies over medium heat until fragrant, about 2 minutes per side. Remove from heat and let them cool slightly.
  3. 3.
    In a blender or food processor, combine the toasted chilies, chicken or vegetable broth, pineapple chunks with juice, coconut milk, macadamia nuts, sesame seeds, raisins, cocoa powder, apple cider vinegar, soy sauce, ground cinnamon, ground cloves, and ground allspice. Blend until smooth.
  4. 4.
    Pour the blended mixture into the saucepan with the sautéed onions and garlic. Stir well to combine.
  5. 5.
    Bring the sauce to a simmer over low heat and let it cook for about 30 minutes, stirring occasionally.
  6. 6.
    Season with salt and pepper to taste.
  7. 7.
    Remove from heat and let the sauce cool slightly before using it as a marinade or sauce for your desired protein or vegetables.

Treat your ingredients with care...

  • Pineapple — Use canned pineapple chunks with juice for convenience and to add a touch of sweetness to the sauce.
  • Macadamia nuts — Toast the macadamia nuts before blending to enhance their nutty flavor.
  • Dried chilies — Toast the dried chilies before blending to intensify their smoky taste.

Tips & Tricks

  • For a spicier version, add a pinch of cayenne pepper or use hotter chili varieties.
  • Adjust the sweetness by adding more or less pineapple juice.
  • Marinate your protein or vegetables in the sauce for at least 1 hour before cooking for maximum flavor infusion.
  • Serve with a side of steamed white rice to balance the richness of the sauce.
  • Garnish with toasted coconut flakes and chopped macadamia nuts for added texture and visual appeal.

Serving advice

Serve the Hawaiian-style Mole Negro as a sauce over grilled chicken, roasted pork, or seared fish. Accompany it with a side of steamed white rice and a tropical fruit salad for a complete Hawaiian-inspired meal.

Presentation advice

Present the Hawaiian-style Mole Negro in a shallow bowl, drizzling the sauce over the protein or vegetables. Garnish with fresh pineapple chunks, cilantro leaves, and a sprinkle of toasted coconut flakes for an eye-catching and appetizing presentation.

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