Home

PRO Recipe

Chimpa of Green Mole with Tamal Nejo

Name: Chimpa of Green Mole with Tamal Nejo
Prep time: 375 min
Cook time: 125 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 kilo beef tongue, for the tongue; 1 head garlic, for the tongue; 1/2 onions, for the tongue; 5 allspice berries, for the tongue; 3 leaves bay, for the tongue; salt, for the tongue; 500 grams mole sauce, for the chimpa, ground, from pumpkin seeds, unroasted; 250 grams tomato, for the green mole; 1/4 onions, for the green mole; 2 cloves garlic, for the green mole; 100 milliliters lard, for the green mole; 6 chiles, rat tail, for the green mole; 2 sprigs cilantro, for the green mole; 2 pinches cumin, for the green mole; 4 árbol chiles, fresh, for the green mole; 2 liters chicken broth, for the green mole; 1.5 kilos corn, for the tamal nejo; 4 liters water, for the tamal nejo; 5 banana leaves, for the tamal nejo; 3 pieces hoja santa, of Cirán, for the tamal nejo; 6 liters water, for the tamal nejo

If you are a lover of traditional hot land cuisine, don't miss this delight made by the talented chef Itzel Elías Baltazar. It is a chimpa of mole that you can accompany with an exquisite tamal nejo to share with your whole family. You will love it!

Reviewed by Editorial Team of Kiwilimón

Published: 02-02-2022