molerecipes

media type="custom" key="21538674" align="right" Recetas de Mole = Mole Recipes
related: mole editing: [|What to eat in Oaxaca]

Mole verde de hierbas = Green mole made with herbs

Based on a style of moles served in Veracruz. Similar moles are made in Guerrero, where they are sometimes added to pozole to make pozole verde. This is a vegetarian version.

For the hierbas: the green tops of one bunch of radishes; half a bunch of cilantro; five or six romaine leaves, the dark green outer leaves; half a bunch of flat-leaf parsley; three or four stalks of fresh epazote, if you can get it; one hoja santa leaf, if you can get it. If you can't get hoja santa you can use three or four stalks from a fennel bulb.There really isn't anything that substitutes for epazote, but that's okay. You can add some more cilantro.

You also need half of a medium-sized white onion, diced; 2 or 3 cloves garlic, green if you can get it, minced; fresh serrano peppers to taste (can also use jalapeño, if you prefer), roughly chopped; vegetable oil or lard, for frying; broth (I used vegetable, but you can use chicken stock); and salt.

Rinse the greens, pat off the excess water, and chop roughly. In a pot or pan large enough to hold the mole, sauté the onion in the oil until it is soft, adding the garlic just long enough for it to soften. Put the washed greens and the chopped chiles into a blender jar. Remove the garlic and onion from the oil, and add them to the blender jar, leaving the oil in the pot. Blend at high speed, adding enough broth to keep the blender blades moving smoothly. You want all of the leaves and chiles to be blended thoroughly, no chunks. I think I used around a cup to a cup and a half of broth.

Heat the leftover oil in the pot until it feels hot when you hold your hand over it. Add the mole to the hot oil, and stir it gently in. Let it cook together for 15 or 20 minutes, stirring occasionally. Add salt to taste.

This made enough to serve with two small tuna steaks and some rice, with extra to eat on seconds of rice. I think it was roughly 4 cups. I seared tuna steaks, then poured the hot mole over them. I cooked the mole and the tuna together for about five minutes, then I turned the burner off while I made salad and did some other dinner things. I think it sat for about ten minutes.

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