Charred Rainbow Carrots with Mole Negro and Hot Honey

With Mole Negro Sauce

Prep time

15 minutes

Cook time

10 minutes

Total time

25 minutes

Servings

4
Charred Rainbow Carrots with Mole Negro and Hot Honey

Ingredients

  • 16 rainbow carrots, stems trimmed but not removed entirely
  • Tenayo Mole Negro
  • Hot honey
  • Chopped fresh cilantro
  • 3 radishes, thinly sliced
  • Lime wedges

Instructions

  1. Bring 3 quarts of heavily salted water to a boil in a large pot. Blanch the carrots by dropping in the boiling water, then cook until the water comes back up to a boil and then remove the carrots.
  2. In a large cast-iron skillet over medium-high heat, sear the carrots on all sides until softened throughout and lightly charred, about 10 minutes. Transfer to a serving plate and drizzle with mole and hot honey, then sprinkle with cilantro and sliced radishes.

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