Mole verde. This is a really nice recipe that I'm happy to bring to you today. Its wonderful mix of flavors will make you feel that all that time you spent preparing it was definitely. Mole Verde de Jauja Cocina Mexicana℠.

Mole Verde, or just "Verde" for short, is the lightest and freshest-tasting of Oaxaca's "seven moles." Fresh herbs (rather than spice accents) are what distinguish mole verde. Mole verde ("green mole") is a type of mole of the cuisine of Mexico. Mole is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces. You can cook Mole verde using 21 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Mole verde

It's 1 of Magda squash (calabacita).
It's 1/2 of Onion (white).
You need 5 of Jalapeños.
Prepare 12 of Green tomatoes (tomatillo).
Prepare 2 of Fresh sprigs of cilantro (coriander).
It's 2 small of radishes and 2 of their leaves.
It's 3 of Garlic cloves (buds).
It's 50 grams of Almonds.
You need 50 grams of Pumpkin seed.
It's 50 grams of Peanuts.
It's 50 grams of Sesame.
It's 2 of Cloves.
Prepare 1 pinch of Salt.
You need 1 pinch of Cumin.
You need 1 pinch of Aniseed.
You need 2 of Allspice berries.
You need 1/2 cup of Cooking oil.
You need 1 of Chicken or beef... hell, even pork! (Any of them perfectly cooked - boiled-).
Prepare 5 cup of Chicken, beef or pork broth (the water where you boiled the meat of your choice).
It's 2 cup of of the same broth (just in case... if your mole is too dry in the end).
You need 2 of Serrano peppers (optional).

Add more broth, if sauce gets too thick. Mole is always one of those dishes I've always wanted to really love, but it's so heavy for me. But mole verde is a bit of an exception. This version comes together in about an hour, combining a pumpkin-and-sesame-seed paste with a sauce built from tomatillos, chard, romaine and jalapeños.

Mole verde step by step

Toast one ingredient at a time, separately:.
Toast Peanuts.
Toast almonds.
Toast garlic cloves.
Toast sesame.
Pumpkin seeds: Just wait until they start "jumping", don't toast them.
In that same pan, quickly toast (all of them at once): cloves, allspice, cumin and aniseed.
Boil tomatoes and jalapeños.
Saute onion.
In a blender or food processor, grind the onion and everything you toasted, add some broth until you get a fine and creamy paste.
Heat the oil in a casserole of mud (preferably)... add the paste and fry it for five minutes (medium flame), stirring....
Toss the tomatoes, jalapeños, squash, cilantro and the radishes along with their leaves and a small amount of broth into your blender or food processor and liquify them.
Add this mix to the seasoned paste and cook for fifteen mins. (medium flame), stir every now and then.
Add what's left of the broth and keep cooking and stirring until it thickens and you see oil spots on the surface (15-20 mins.).
Add the boiled meat and keep cooking for 15 more mins., stir every two minutes....
If it's too dry, add more broth....
Serve with some rice and mashed beans (refried beans - frijoles refritos) if you want the whole mexican dish.
WARNING! Do not have this before going to bed... and, drink soft drinks instead of water.

Ver más ideas sobre Mole verde receta, Receta de mole, Mole verde. Hay un pequeño resquicio en la memoria que es una vuelta incesante de recuerdos, de aromas, que con el. A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings. Recetas de Mole verde con carne de cerdo, Mole verde con pollo, Mole Verde y muchas más recetas de mole verde. Mole verde is the lightest of the seven.