Mole verde. Wide Range Of Acrobatic Aerial Equipment - Free Delivery Available. Buy In Confidence From An Experienced Business. Free UK Delivery on Eligible Orders Mole Verde is also known as "Pipian" or "Pipian Verde" in some places of Mexico.

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 -- a puree of green. There are many delicious ideas such as Tacos with Mole Verde and corn tortillas you can make. Dip the tortillas in the Mole Verde, add some chicken or cheese inside and fold; absolutely delicious! You can cook Mole verde using 21 ingredients and 18 steps. Here is how you cook it.

Ingredients of Mole verde

It's 1 of Magda squash (calabacita).
It's 1/2 of Onion (white).
Prepare 5 of Jalapeños.
Prepare 12 of Green tomatoes (tomatillo).
It's 2 of Fresh sprigs of cilantro (coriander).
Prepare 2 small of radishes and 2 of their leaves.
It's 3 of Garlic cloves (buds).
You need 50 grams of Almonds.
You need 50 grams of Pumpkin seed.
You need 50 grams of Peanuts.
It's 50 grams of Sesame.
It's 2 of Cloves.
It's 1 pinch of Salt.
Prepare 1 pinch of Cumin.
You need 1 pinch of Aniseed.
You need 2 of Allspice berries.
You need 1/2 cup of Cooking oil.
Prepare 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).
You need 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).

Mole verde ("green mole") is a type of mole of the cuisine of Mexico. The main ingredients are pumpkin seeds and green chile, which bring color. Mole is a wondrous traditional sauce created in Mexican cuisine, and the state of Oaxaca Mexico is well known for a multitude of mole styles, textures, colors, and flavors. Mexico is a country of thousands of delicious sauces and green mole (mole verde) is one of them.

Mole verde instructions

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.

Traditionally, this is made with herbs and greens, while the sauce is known as "pipián" with nuggets and other ground seeds. This recipe uses both seeds (pumpkin seed) and green leaves. It requires many ingredients, but the technique is simple. Chef Pilar's version of mole verde pleases the palate of the nouveau cuisine and health-conscious crowd, utilizing chicken as principal protein, and without lard. The mole is poured over sliced breast, neatly arranged on a plate with steamed veggies and a starch.