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Deborah

Deborah Dana

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Recipe of Green Mole with Pepita
Recipe

Green Mole with Pepita

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This rich green mole is made with green tomato and ground nugget. A true delight
Learn more about Deborah Dana

Ingredients

10 portions
  • 1/4 kilos green tomato
  • 2 leaves lettuce
  • 3 tablespoons butter
  • 70 grams pumpkin seed
  • 4 serrano peppers
  • 3/4 kilos chicken breast
  • 1/4 onions, in pieces
  • mallets salt, to taste
  • 20 leaves epazote

Preparation

Boil the onion and chicken breasts in a large pot of water. Boil until the chicken is well cooked, remove the chicken from the water and save the broth for the recipe.
Take the chicken and with the hands undo it.
In another medium pot over medium heat with water, cook the tomatoes for 10 minutes.
While the tomatoes are cooking, grind the nugget with a molcajete or in a food processor.
In a blender mix the tomatoes, the lettuce, the epazote and the chiles.
In a large skillet, heat the butter over low heat and cook the tomato sauce for 15 minutes.
Add the nugget and 1/4 cup of the chicken broth to the pan and let it boil for 10 more minutes.
Add the epazote and the chicken and continue cooking for 45 minutes. Remove from heat, remove the epazote and season with salt to taste. Serve

PRESENTATION

Accompany the mole with Mexican rice and tortillas.

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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 (4)
Crystal Franco
30/12/2018 10:51:22
Me encantó gracias
erendira murillo
06/11/2018 10:42:05
Mmmmmmmm rico
Eddy Oscar Flouw
15/11/2017 14:56:40
Temo decir que te faltan como 20 ingredientes mas.
Anonymous
12/03/2013 14:17:00
hoy la hice con arroz blanco y elote porque lleva lechuga , n otras receta no la lleva

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