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    Mole Verde (Green Mole) Ingredients For The Mole: Mole Verde

    Uploaded by

    Renato Alonso Zárate Guerrero
    This document provides recipes for two types of Mexican mole: Mole Verde (Green Mole) and Amarillo (Yellow Mole). For the green mole, it lists fresh herb and vegetable ingredients to blend together with corn dough. For the yellow mole, it lists dried chiles, tomatoes, herbs and spices to blend and cook into a sauce to serve with boiled potatoes, chayote and green beans. Both mole recipes instruct to boil vegetables, grind fresh or dried ingredients into a sauce, and cook the sauce while stirring constantly until it reaches the desired thickness.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Mole Verde (Green Mole) Ingredients For The Mole: Mole Verde

    Uploaded by

    Renato Alonso Zárate Guerrero
    61 views3 pages
    This document provides recipes for two types of Mexican mole: Mole Verde (Green Mole) and Amarillo (Yellow Mole). For the green mole, it lists fresh herb and vegetable ingredients to blend together with corn dough. For the yellow mole, it lists dried chiles, tomatoes, herbs and spices to blend and cook into a sauce to serve with boiled potatoes, chayote and green beans. Both mole recipes instruct to boil vegetables, grind fresh or dried ingredients into a sauce, and cook the sauce while stirring constantly until it reaches the desired thickness.

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    2 moles recipe.docx

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    This document provides recipes for two types of Mexican mole: Mole Verde (Green Mole) and Amarillo (Yellow Mole). For the green mole, it lists fresh herb and vegetable ingredients to blend together with corn dough. For the yellow mole, it lists dried chiles, tomatoes, herbs and spices to blend and cook into a sauce to serve with boiled potatoes, chayote and green beans. Both mole recipes instruct to boil vegetables, grind fresh or dried ingredients into a sauce, and cook the sauce while stirring constantly until it reaches the desired thickness.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    61 views3 pages

    Mole Verde (Green Mole) Ingredients For The Mole: Mole Verde

    Uploaded by

    Renato Alonso Zárate Guerrero
    This document provides recipes for two types of Mexican mole: Mole Verde (Green Mole) and Amarillo (Yellow Mole). For the green mole, it lists fresh herb and vegetable ingredients to blend together with corn dough. For the yellow mole, it lists dried chiles, tomatoes, herbs and spices to blend and cook into a sauce to serve with boiled potatoes, chayote and green beans. Both mole recipes instruct to boil vegetables, grind fresh or dried ingredients into a sauce, and cook the sauce while stirring constantly until it reaches the desired thickness.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Mole Verde (Green Mole)

    Ingredients

    For the mole:

     Coriander (coriandrum sativum) 1 Mole Verde


    bunch.
     Parsley (petroselinum crispum) 1 Ingredientes
    bunch.
     Hierba santa (piper auritum) 6 leaves. Para el mole:
     Chile serrano (capsicum annuum var.  Cilantro 1 manojo
    acuminatum) 1 – 2 pieces.  Perejil 1 manojo
     Miltomate (physalis philadelphica) ¼  Hierba Santa 6 hojas
    kg.  Chile Serrano 1-2 piezas
     Epazote (dysphania ambrosioides) ½  Miltomate ¼ de kilo
    bunch.  Epazote ½ manojo
     Garlic (allium sativum) 2 cloves.  Ajo 2 dientes
     Onion (allium cepa) ¼ of piece.  Cebolla ¼ de pieza
     200g of corn dough (zea mays).  Masa de maíz 200 grs.
    To accompany the Green mole

     Chayote (Sechium edule).


    Para el acompañamiento
     Potato (solanum tuberosum).
     Chayote
     Ejote (green beans) (phaseolus
     Papa
    vulgaris).
     Ejote

    Method

    1. Grinding all the green ingredents for the


    mole, together with the garlic and onion,
    put it in a recipient to will use it after.
    Instrucciones
    2. Boil the chayote, potato and the ejotes 1. Licua todo lo verde para el mole, junto
    (green beans) in small pieces in 1 ½ con el ajo y la cebolla. Resérvalo para
    liter of water with salt. después.
    2. Hierve el chayote, la papa y el ejote en
    3. Grinding the corn dough with the water trozos pequeños en un litro 1 ½ de
    that was used for boil the vegetable. agua con sal.
    3. Licúa la masa con el agua que se
    4. Put the green mixture on the fire and ocupó para hervir las verduras.
    move it constantly. 4. Pon el mole verde al fuego y mueve
    constantemente.
    5. Add the water mixed with strained
    5. Cuela la masa y agrégala a la mezcla.
    dough.
    6. Cuando la mezcla empiece a hervir,
    6. When the mixture start to boil, add the agrega la verdura y sal al gusto. Mueve
    vegetables and add salt to taste. Move constantemente hasta el obtenga el
    it constantly until achieve the thickness espesor deseado.
    of you want.
    garlic, the peper, clove, cumin and oregano,
    add some water for blend better the mixture.

    5.- Strain the mixture in a pot and cook over


    medium heat.

    6.- Grinding the mass corn with the water that


    was used for boil the vegetable.

    Amarillo (Yellow Mole) 7.- When the mixture start to boil, add the
    vegetables and add salt to taste. Move it
    Ingredients constantly until achieve the thickness of you
    want.
    Para el mole:
    Amarillo
     Chile guajillo 5 pieces.
     Tomato 4 pieces. Ingredientes
     Miltomate (physalis philadelphica) 1
    Para el mole:
    piece. Is a green or purple tomato,
    smaller than red tomato.  Chile guajillo 5
     Onion (allium cepa) 1/4 of piece.  Tomate 4 piezas
     Holy herb (piper auritum) 2 leaves. Is an  Miltomate 1 pieza
    a leave that add a great flavor.  Cebolla ¼ de pieza
     Orégano (origanum vulgare) 1 pinch.  Hierba Santa 2 hojas
     Orégano 1 pizca
     Garlic (allium sativum) 2 cloves.
     Ajo 2 dientes
     Cumin (cuminum cyminum) 1 pinch.  Comino 1 pizca
     Peper (piper nigrum) 1 pinch.  Clavo 1-2 piezas
     Salt to taste.  Pimienta 1 pizca
     200g of corn dough (zea mays).  Sal
     Masa de maíz 200 grs.
    To accompany the Yellow mole

     Chayote (Sechium edule).


     Potato (solanum tuberosum).
     Ejote (green beans) (phaseolus
    vulgaris). Para el acompañamiento

     Chayote
    Method  Papa
     Ejote
    1.- Boil the chayote, potato and the ejotes
    (green beans) in small pieces in 1 ½ liter of Instrucciones
    water with salt.
    1. Parte en trozos el chayote, la papa y el
    2.- Clean and put out the seeds of chile and ejote y ponlos a hervir en 1 ½ de agua
    rinse it. con sal. Cuando estén cocidas, retíralas
    del agua y apartalas para después.
    3.- Soak the chiles with a little of hot water that
    you used for boil the vegetables. 2. Limpia y quítale las semillas al chile.
    Enjuágalos.
    4.- Put the chiles in the blender with the water
    3. Pon a remojar los chiles con un poco de
    that you use for soak its with the tomatos,
    agua caliente de las verduras.
    miltomate, onion all cut in pieces, also add the
    4. Mete a la licuadora los chiles con el
    agua que usaste para remojarlos y con
    los tomates, el miltomate, la cebolla,
    todo en trozos para que se licue más
    fácil. También agrega el ajo, la
    pimienta, el clavo, el comino y el
    orégano. Agrega un poco más de agua
    y licúa.
    5. Cuela lo que licuaste y agrégalo al
    agua que usaste para hervir las
    verduras. Cocínalo a fuego medio.
    6. Licua la masa con medio litro de agua.
    7. Agrégala a lo demás y mueve
    constantemente hasta obtener el
    espesor deseado.

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