Making mole (a traditional Mexican sauce) doesn't have to be an all-day process--and eating it doesn't have to be a dietary nightmare, especially if you use sweet cranberries for flavor, cut down on the oil and reduce the huge quantity of nuts and seeds often used. This recipe makes more than you may need for Thanksgiving dinner, but the leftovers are delicious on Southwestern-style turkey sandwiches or quesadillas.
Make Ahead Tip: Refrigerate for up to 4 days or freeze for up to 3 months.
Ingredient Notes: Dried New Mexico, pasilla and ancho chiles are used in Southwestern cooking to add moderate heat and a rich flavor to sauces, soups and stews. To give the mole the most flavor, use at least two different varieties. Find them in the produce section of large supermarkets or online at www.melissas.com.
Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes.
Plantains are a starchy, less-sweet relative of the banana. They are typically sold underripe, with yellow skin, but are best when the skin is almost completely black. Buy underripe plantains about one week in advance and ripen on the counter.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1/2 other carb