HOW TO SERVE MOLE:
This mole can be served with any mexican-style meat such as carne asada and carnitas. It can also be used to smother burritos and enchiladas. You could even just eat it plain or with some chips like a chip and dip.
Time: 20 minutes
Yield: 5 cups
Ingredients:
3 fresh Chile Poblano
1 Jalapeno
1/2 cup Sesame Seeds
1/3 cup Pepitas (pumpkin seeds)
1 cup fresh Basil, loosely packed
1 Onion
6 leaves Romaine Lettuce
1/2 Zucchini
1 Avocado, pitted
1/2 cup Chicken Broth
Instructions:
- Roast the poblanos and jalapeno over an open flame (if you have a gas stove or a grill) or under a broiler until the skin is blackened and beginning to separate from the flesh. Once blackened on all sides, put in a plastic bag and set aside. This will allow the skins to easily be peeled off.
- Toast sesame seeds in a large skillet over medium heat until golden, stirring occasionally. This will take 5-10 minutes.
- Add in pepitas and continue toasting until the pepitas start to pop, about 2 minutes.
- Add in the basil, onion, lettuce, zucchini, avocado, and chicken broth.
- Blend until smooth.
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