free from gluten and the top 8 food allergens<\/p><\/div>\n

These Mol\u00e9 Nachos Especiales are classic fiesta food, and a delicious game day, or any day, appetizer!<\/p>\n

Oftentimes, people’s experience with mol\u00e9 comes from a commercially prepared product loaded with oil and overly sweet. Even if you find one you like, it isn’t in the same league as the real thing done from scratch.<\/p>\n

When mol\u00e9 is made from scratch, no matter what regional version you’re tasting, the sauce will offer a complexity that is spun into harmony with rehydrated chiles, nuts and seeds, corn and sometimes chocolate.<\/p>\n

Seriously, these Mol\u00e9 Nachos Especiales are not only allergy-friendly, but love at first bite!<\/p>\n

<\/p>\n

I Love the Name<\/strong><\/p>\n

Did you know that nachos originated in Piedras Negras, Mexico? I spent many a great time there. Maybe that’s why I love nachos so much.<\/p>\n

Well in the early 1940s, the maitre d’ Ignacio “Nacho” Anaya<\/a>, whipped up a batch for a group of U.S. military wives at a restaurant called the Victory Club after the restaurant was closed.<\/p>\n

Ignacio made a new snack for them with tortillas and cheese. He cut the tortillas into triangles, added cheddar cheese and sliced jalape\u00f1o peppers. He then served the dish calling it Nachos Especiales<\/em>.<\/p>\n

We found it only fitting to call these nachos, Mol\u00e9 Nachos Especiales<\/em>.<\/p>\n

We Take the Complicated Out of Mol\u00e9<\/strong><\/p>\n

This traditional Mexican sauce is known for being complicated and taking a long time to make. We think our version is fairly easy compared to some. Keep in mind, this is the kind of dish that is worth every effort.<\/p>\n

<\/p>\n

The Key Ingredient<\/strong><\/p>\n

We start by making the pepper paste. The dried peppers are heated briefly in the oven just until soft and pliable. Wearing disposable gloves, once the chilies are cool enough to handle, pull off the stems and gently rip the peppers open to pour out the seeds. The seeds and stems are discarded.<\/p>\n

<\/p>\n

Next, the peppers are simmered with vegetable broth for about 10 minutes, then blended until smooth and strained through a fine sieve, by moving a ladle up and down, forcing the paste through the sieve. This yields 2-3\/4 cups of paste, and more than you’ll need for the recipe.<\/p>\n

Certainly, that’s a good thing. After you finish the mol\u00e9 sauce, you can portion the remaining paste into containers and freeze. Once you make this, you’ll be wanting to make it again and again. You’ll be glad you have the paste handy.<\/p>\n

<\/p>\n

La Salsa es la Mejor<\/strong><\/p>\n

Next, the vegetable broth, onions, corn tortillas, raisins, pumpkin seeds and bay leaf are simmered together for 10 minutes.<\/p>\n

Remove the bay leaf and transfer the mixture in batches to a high speed blender and puree until smooth. Back in the saucepan the mixture goes.<\/p>\n

Add the pepper paste (pictured above in the center) and chocolate to the mixture, and simmer for 5 minutes.<\/p>\n

Lastly, taste the sauce for spiciness and add additional pepper paste if needed, a teaspoon at a time.<\/p>\n

<\/p>\n

Here is the delicious mol\u00e9 sauce, and it really was easy to make.<\/p>\n

Ahh, the Assembly<\/strong><\/p>\n

Finally, the assembly of our rockin’ mol\u00e9 nachos. Take a small baking pan and drizzle mol\u00e9 sauce on the bottom of the pan. Follow with corn tortilla chips, beans, a mixture of shredded cheddar and mozzarella style shreds, more chips, more cheeze and more chips.<\/p>\n

Pop them in the oven at 375-degress F for about 10 minutes, until the cheeze is melted. Out of the oven, top with lots of mol\u00e9 sauce, olives, diced avocados, more beans, corn, pickled jalape\u00f1o slices, purple cabbage slaw, cilantro and lime wedges. Serve these sensational nachos with salsa on the side.<\/p>\n

What’s fun is that you can make them your own by topping with your favorite nacho ingredients! If you like, top with shredded chicken or pork. To make it easy, you can pick up a rotisserie chicken from the market. But whatever you do, don’t mess with the mol\u00e9! \ud83d\ude42<\/p>\n

Corn is More Than Just an Allergen<\/strong><\/p>\n

Corn can be a major trigger for those of us with Hashimoto’s Thyroiditis, an autoimmune disease. Corn tacos and tamales are my favorite foods. And, I can’t leave out homemade pupusas! Okay, I’ll stop there. Needless to say, I really over did it in during the holidays.<\/p>\n

Gluten, dairy, soy and peanuts are foods I cannot have. Now corn? I knew I had to go on an elimination diet and find out. Going 3 weeks without it, issues of joint pain and swelling vanished. Until…<\/p>\n

Joel and I ate the entire tray of nachos on game day, last Sunday. We sure did and they were the best nachos ever!<\/p>\n

You can be sure, this will not stop me from enjoying Mol\u00e9 Nachos Especiales on Super Bowl Sunday. I’m going to dehydrate sweet potato chips in place of corn chips, and replacing the tortillas in the sauce should be easy. I can’t wait, cause they’ll be just as good, and who know’s, maybe even better!<\/p>\n

Are You Having a Similar Issue?<\/strong><\/p>\n

Do you have bloating, fatigue, joint pain, anxiety or other issues?<\/p>\n

You may not realize it, but the foods you’re eating every day could be slowly harming your health. Believe me, it’s frustrating when you’re already eating healthy.<\/p>\n

As a result, cutting out the foods you suspect may be the culprit for health issues could change your life forever. Start by eliminating certain food or foods for a month. Then, reintroduce the food and see how you feel.<\/p>\n

It’s important to remember, there’s not one solution or diet that fits all. As always, be sure to seek medical advice, if needed.<\/p>\n

Of course, elimination diets for food allergies are non-negotiable!!!<\/p>\n

<\/p>\n

Tidbits<\/strong><\/p>\n

\n
• This mol\u00e9 sauce is incredible in so many dishes, from enchiladas, tacos, chili, and tamales to tostadas, casseroles, burgers, bowls and more.<\/li>\n
• Don’t forget the disposable gloves! A compound in chile peppers called capsaicin can cause a burning sensation on any part of the skin it touches. The tingly burning can last for hours. And can you imagine if you should rub your eyes? No thanks!<\/li>\n<\/ul>\n