- 2 cups cooked rice
- 1 avocado
- ¼ cup chopped peanuts
- Queso fresco
- 2 tablespoons butter
- 1 ripe plantain, cut into ½-inch slices
Red Peanut Mole
- ¼ cup vegetable oil
- 2 dried ancho chili peppers, stemmed and seeds removed
- 2 garlic cloves, smashed
- ½ cup chopped onion
- 2 cups vegetable stock or broth, divided
- 1 can fired roasted diced tomatoes, 14 ounces
- 1 slice firm bread or 1 corn tortilla
- 2 chipotle chilies in adobo
- 1 cup dry-roasted peanuts
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- 2 ounces dark or bittersweet chocolate, chopped
- 1 tablespoon (or more to taste) sugar
- 1 teaspoon salt
- 2 large portabella mushrooms, sliced into ½-inch slices
- 1 red pepper, thinly sliced
- 1 yellow pepper thinly sliced
- 1 large red onion, thinly sliced
- 1 zucchini, cut into ¼-inch slices
- 1 clove garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Pour 2 tablespoons of oil into a 5 QT SmartSteam™. Heat the oil over medium heat and add the ancho chili peppers, garlic and onions and sauté for about 5 minutes. Add the peanuts and sauté an additional minute.
Add the mixture to a blender along with 1 cup of the stock, bread, tomatoes, chipotle peppers, cinnamon and allspice and puree for about 3 minutes until smooth. Pass the sauce through a fine-mesh strainer to render a smoother texture.
Heat the remaining 2 tablespoons of oil in the SmartSteam™ pan over medium heat. Pour the strained sauce back into the pan, stirring until combined. Simmer the sauce for about 10 minutes or until the sauce is darkened and thickened. Add the remaining cup of broth and the chocolate and simmer on low heat for 25-30 minutes or until the sauce is thickened and reduced slightly. Season with 1 teaspoon of salt, and sugar. Remove the sauce from the heat and pour it into a serving bowl.
Wipe out the pan (washing if necessary) and heat 2 tablespoon of olive oil over medium-high heat. Add the mushrooms, peppers, onion and zucchini. Season the veggies with salt, cumin and chili powder. Cover the pan with the lid, cooking until the vegetables are tender, about 6 minutes.
Meanwhile, in a large skillet melt 2 tablespoons of butter over medium heat. Add the plantains to the skillet, frying for 2 minutes or so per side.
To assemble the fajita bowls, divide the rice between four bowls. Top it with a portion of the fajita vegetables, a few plantains and drizzle it with the mole. Garnish with cilantro, chopped peanuts, avocado, queso fresco and lime.