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Recipe of Mole made in Express® Pressure Cooker
Recipe

Mole made in Express® Pressure Cooker

45 mins
45 mins
Low
4.666667
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This mole is so rich in taste, substantial and nutritious that many Mexican homes serve it once a week. Everyone has their favorite version.
Learn more about Vasconia

Ingredients

6 portions
  • 1 kilo beef shank with bone, cut into pieces
  • 1/2 onions, in pieces
  • 2 corn, clean and cut into pieces
  • 3 zucchini, roughly cut into three
  • 3 chayote squash , roughly cut into three
  • 300 grams green bean
  • 4 carrots, roughly cut into four
  • 2 cloves garlic, roasted
  • 4 green tomatoes, roasted
  • 1/2 onions, roasted
  • 2 ancho chili peppers, roasted, deveined and soaked in warm water
  • 2 pasilla chili peppers, roasted, deveined and soaked in warm water
  • 2 liters Water

Preparation

In a Express® Pressure Cooker place the shanks (Beef cut) or chambarete with 2 liters of water (about 8 cups), onion, corn and a spoonful of salt.
Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove at high heat for about 25 minutes or until constant steam comes out, lower the medium heat 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 set aside.
In a saucepan bring 1 1/2 liter of water to boil over high heat. Add the zucchini, chayote, green beans, carrots and cook until al dente texture (without overcooking) set aside.
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 mixture. Boil for 5 minutes and serve.

PRESENTATION

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

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (29)
Vanessa G
14/09/2019 14:51:28
Súper divo y fácil de hacer
Grax AB
28/07/2019 16:27:16
Un poco de apazote y xoconostle queda pe recto
Carmen Soria Hernandez
12/06/2019 22:59:30
Una pregunta es tomate verde o jitomate rojo?
KriStaL Elric
11/04/2019 19:45:30
Muy rico! Gracias!
Esthela Ma Ga
25/02/2019 18:01:03
Sencillamente sabroso
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