x
ImagenReceta

ADVERTISING
10 Photos
Recipe of Express® Pressure Pot Mole
Vasconia

Vasconia

Recipe of Express® Pressure Pot Mole
Nelly

Nelly Flowers

Recipe of Express® Pressure Pot Mole
Annabell

Annabell Bori

Recipe of Express® Pressure Pot Mole
Cinthia

Cinthia Gonzalez

Recipe of Express® Pressure Pot Mole
dalia

dalia alarcon

Recipe of Express® Pressure Pot Mole
lucette

lucette ugarte

Recipe of Express® Pressure Pot Mole
Edwars

Edwars Castellanos

Recipe of Express® Pressure Pot Mole
Alberto Ulises

Alberto Ulises Subiaur Lopez

Recipe of Express® Pressure Pot Mole
Raúl

Raúl Coronado

Recipe of Express® Pressure Pot Mole
Argelia

Argelia Valtierra

x
Select File


Validate Cancel
Recipe of {nombre}}
Recipe
10

Express® Pressure Pot Mole

90 minutes
Easy
6 servings
18
This mole is so rich, substantial and nutritious that many Mexican homes serve it once a week. Everyone has their favorite version.

Ingredients

  • 1 kilo of chambarete with bone match in pieces
  • 1/2 onion in pieces
  • 2 corn clean and cut into pieces
  • 3 zucchini roughly split in three
  • 3 chayotes roughly split in three
  • 300 grams of bean
  • 4 carrots roughly split into four
  • 2 teeth of Garlic roast
  • 4 green tomatoes roasted
  • 1/2 piece of onion grilled
  • 2 wide chiles roasted, deveined and soaked in warm water
  • 2 chiles pasilla roasted, deveined and soaked in warm water
  • 2 liters of Water

    Preparation

    In a Pressure Cooker Express® place the chambarete with 2 liters of water, onion, corn and a spoonful of salt.
    Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame to medium and cook for 45 minutes.
    Remove the Express® Pressure Cooker from the heat, let cool, remove the pressure regulator, open the Express® Pressure Cooker, and that's it!
    Drain the meat. Strain the broth and reserve.
    In another pot over high heat place 1 1/2 liter of water and let boil. Add the zucchini, chayote, green beans and carrots and cook until left al dente (without overcooking). Reservation.
    Remove the skin from the roasted garlic and blend with the tomatoes, roasted onions and chilies; Season with salt.
    In a saucepan mix the beef broth with the chili, vegetables and meat shake. Boil for 5 minutes and serve.

    PRESENTATION

    Serve with chopped fresh onion, lemon quarters, corn tortillas or white rice.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    521
    kcal
    26%
    Carbohydrates
    39.7
    g
    13%
    Proteins
    62.0
    g
    124%
    Lipids
    13.5
    g
    21%
    Fiber
    13.1
    g
    26%
    Sugar
    9.9
    g
    11%
    Cholesterol
    207
    mg
    69%
    Rate this Tip.
    Ratings (20)
    China Vigil
    2018-01-11T15:24:53.00-06
    Sabroso cálido.
    Tere oblea
    2018-01-04T11:56:38.00-06
    Riquísimo 🤔🤔
    David Girón Díaz
    2017-09-22T19:48:02.00-06
    Buenisima
    Olga Nely Garcia Quintanilla
    2017-09-03T20:43:01.00-06
    Mmmm "Riquísimo "
    Lidia Marie
    2017-07-27T13:42:17.00-06
    Muy bueno!
    see more
    SUGGESTED RECIPES

    Chicken in Mole Verde

    6 Comments

    Mole Colorado

    3 Comments

    Green mole

    1 Comments

    Mole Poblano Casero

    4 Comments
    ADVERTISING
    ADVERTISING
    ADVERTISING