HERBED PUMPKIN SEED MOLE RECIPE - (5/5)
Provided by Dr_Mom
Number Of Ingredients 13
Steps:
- In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside. In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally. Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days. Note: If you don't have a spice grinder, a clean coffee grinder works great and a blender works fine, too. If you can't find epazote, you can substitute the green tops of radishes or just leave them out altogether.
HERBED PUMPKIN SEED MOLE (MOLE VERDE CON HIERBAS)
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in it.
Provided by Cecilia Hae-Jin Lee
Categories Sauce Blender Vegetable Cinco de Mayo Squash Pumpkin Fall Summer Tomatillo Party Advance Prep Required
Yield Makes about 3 cups
Number Of Ingredients 13
Steps:
- In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
- In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
- Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.
MOLE VERDE: GREEN MOLE
Steps:
- Toast the pumpkin seeds in an ungreased pan, turning them over and shaking the pan from time to time to prevent them from burning. Set them aside to cool and then grind them in an electric grinder to a fine powder. Put 1 1/2 cups of the broth in a blender, gradually adding the tomates verdes, lengua de vaca, hoja santa, chopped epazote, and chiles, blending as smooth as possible.
- Heat the lard in a flameproof casserole in which you are going to serve the mole and fry the blended ingredients, stirring and scraping the bottom of the pan to prevent sticking; cook for about 25 minutes. Add the rest of the epazote.
- Stir 1/2 cup of the broth into the pumpkin seeds until you have a smooth consistency and gradually stir into the cooked ingredients. Continue cooking over low heat, stirring constantly for 10 more minutes. Take care that the pumpkin seed mixture does not form into lumps; if this happens, put the sauce back into the blender and blend until smooth. Add any remaining broth and salt, to taste. If the sauce is too thick, add a little water to dilute.
TURKEY MOLE VERDE
A few things may come to mind when thinking of mole: chocolate, long ingredient lists and even longer cooking directions. 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. Cooked turkey simmers in sauce just long enough to pick up some of the green flavors. For balance, serve with white rice and corn tortillas.
Provided by Samin Nosrat
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium heat. Add pumpkin seeds and toast, stirring constantly, until they swell, pop and turn a deep golden color, 3 to 4 minutes. Spread seeds out onto a baking sheet in a single layer to cool.
- Place sesame seeds in heated pan, and return pan to medium heat. Toast, stirring constantly, until they turn a deep golden brown, 2 to 3 minutes. Spread them out alongside pumpkin seeds to cool.
- When cool, place pumpkin and sesame seeds in the work bowl of a large blender (or food processor) and grind them into a fine powder. Transfer ground seeds to a medium bowl, add cumin and 1 cup turkey or chicken stock. Stir mixture to make a thick paste.
- Heat a large Dutch oven or similar pot over medium heat, and add neutral oil. When oil shimmers, add seed paste and fry, stirring and scraping constantly, until paste is dry and deep golden in color, 6 to 7 minutes. Remove from heat.
- In the blender or food processor, purée onion, garlic, tomatillos and 1/2 cup chicken stock until smooth. Add chard, romaine leaves, jalapeños, cilantro and oregano and purée again.
- Return Dutch oven to medium heat, and transfer purée to the Dutch oven. Add in remaining 1/2 cup stock, shredded dark-meat turkey and salt and bring to a simmer, stirring from time to time. Simmer for 15 minutes, then add light-meat turkey and simmer 5 minutes more. Taste and adjust salt as needed.
- Serve with steamed white rice and corn tortillas. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 828 milligrams, Sugar 6 grams, TransFat 0 grams
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