The achingly beautiful celebration of Dia de Los Muertos,
bejeweled in marigolds and candlelight,
abundant in its offerings
Make this dish in honor of these nights,
and the Incan Goddess of the Moon
to celebrate all of your loves,
who have released into starlight...
Mama Quilla's Quesadillas with Molé Sauce
For the Quesadillas:
- 2 cloves garlic, chopped finely
- 6 oz frozen organic corn, or 3 ears fresh
- 1 C fresh organic spinach, chopped
- 1 organic red bell pepper
- 2.5 very ripe avocados
- 1-10oz. package sprouted organic corn tortillas
- 1 Tbsp ground cumin
- 1 tsp cayenne
- Pinch of Celtic salt
- Grind of black pepper
- Olive oil
For the Molé Sauce:
- 2 garlic cloves, cut into smallish pieces
- 2 organic plum tomatoes, seeded and chopped
- 2 tsp organic ground cinnamon
- 1/4 C organic raisins
- 1 Tbsp organic unsweetened cacao powder
- 2 Tbsp slivered raw almonds
- 1 dried or fresh red chile pepper
- Raw coconut nectar
- Olive oil
- Celtic salt
You're gonna love this sauce! It's so easy. Just combine everything but the cacao in a saucepan, and gently cook it on a low heat until the tomatoes are soft, and the perfume is heady. Then put it in a high speed blender, add the cacao and about 1/2 cup of pure water, and blend until it's creamy. You can add a little more water to thin it out. Adjust the spice and salt if you like. You can make it even hotter by adding some red pepper flakes or a pinch of cayenne.
In a sauté pan, spiral the olive oil onto a warmed surface. Toss the garlic in, and let it heat slowly, until it turns translucent. Now add in the corn, red pepper, cumin, cayenne, salt and pepper. When the peppers are cooked lightly, turn off the flame, and let it sit. Mash up the avocado in a large bowl, then add in the corn mixture, and the chopped spinach. Mix it all together.
Now you can either bake them or cook them in a skillet. If baking, set your oven to 350F. Lightly oil the bottom of a baking sheet. Spoon avocado concoction onto half of the tortillas, place them on the baking sheet, then top with another tortilla. Press them down, hard, with a spatula. so the avocado seals them together. Brush a little oil on top of each, and let them bake until brown...10-15 minutes? Keep an eye on them, as some ovens pack more punch than others.
If you're cooking stovetop, it's basically the same thing, you're just flipping them when they brown.
When they're done, cut into triangles with a sharp knife or pizza cutter, and serve them with the molé sauce and a big juicy salad.
Oh, and cocktails.
Revel in your blessings, my Darlings,
those whom you love,
as all things do indeed pass,
and rebirth will come.
I love you, now and always.