Pink Mole Quesadilla with Shrimp prepared by Chef/Owner Christina Meillon at La Santisma Gourmet Taco Shop in Phoenix, Arizona, as seen on Food Network's Triple D Nation, Season 7.
Recipe courtesy of La Santisima Gourmet Taco Shop

Rose Pink Mole

Getting reviews...
  • Level: Intermediate
  • Total: 13 hr 20 min (includes chilling time)
  • Active: 1 hr 5 min
  • Yield: 4 to 6 servings

Ingredients

Directions

  1. Quarter the beets, then boil them.
  2. Heat the oven to 425 degrees F.
  3. In separate pans, toast the sesame seeds; pine nuts, almonds, peanuts and pecans; guero and morita chiles; plantain; baguette bread; cranberries; and corn tortilla, 9 minutes each. Transfer them all to a large bowl and stir together.
  4. Add the chicken broth, white chocolate, hibiscus, apricots, mezcal, salt, white pepper, cumin, anise, bay leaves, cloves, garlic, rose petals, yerba santa and cinnamon stick. Let in soak in the refrigerator for 12 hours or up to the next day.
  5. Blend everything with the beets, then add the chipotle. In a pan, add the olive oil and onion, along with the blended mixture. Cook on low heat, heat stirring constantly, for 30 minutes. Taste for salt.

Cook’s Note

Pink mole sauce can be used to top anything you'd like, for example, the Pink Mole Shrimp Quesadilla that was featured on the show.