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Recipe of Mole de Olla Habanero
Recipe

Mole de Olla Habanero

45 mins
45 mins
Low
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It is ideal for a Saturday or Sunday morning, when you want something spicy that makes you sweat. It is an innovative recipe since it was given an unexpected and delicious turn to the recipe of the mole de olla. Test it.
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Ingredients

5 portions
  • 1 kilo chambarete
  • 500 grams Habanero BBQ Sauce Hunt's ®
  • 1/2 onions
  • 3 corn, clean and in pieces
  • 4 pumpkins
  • 2 chayote squash
  • 300 grams green bean
  • 3 carrots
  • 2 cloves garlic
  • 2 green tomatoes, roasted
  • 1/2 onions, grilled
  • 2 liters Water

Preparation

In your express pot add the chambarete with two liters of water, onion, corn, and the spoonful of salt. Leave the pot with high flame for 35 minutes, lower the flame in half the time and cook for 45 minutes. Remove the pot from the heat and let cool.
Drain the meat, strain the broth and reserve. In another pot over high heat, place 1 ½ of water and let boil. Add the zucchini, chayote, green beans, carrots and cooking until left uncooked. Remove the skin from the roasted garlic and blend with the tomatoes, the 500 grams of Habanero Hunt's ® BBQ Sauce, roasted onions and chilies, season.
In a pot mix the beef broth with the BBQ, vegetables and meat shake. Boil for 5 minutes and serve.

PRESENTATION

Serve with rice or sliced ​​lemon on the plate.

TIPS

if you want more spicy, you can add more Hunt's® Habanero BBQ Sauce over the broth.

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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
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