House Made Mole Recipe
Vegetarian. Enchilada stuffed with black bean, cheese and poblano smothered with house made mole verde, topped with requeson cheese, sesame seed, pepitas, scallion, cilantro. Add: protein for an extra charge.
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Ingredients
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Mole Verde Ingredients
Method
Mole Preparation
- 1
Roast the Ingredients
Preheat the oven to 400°F (200°C). Place tomatillos and poblano peppers on a baking sheet. Roast in the oven for about 20-25 minutes until skins are charred and blistered. Allow to cool slightly, then peel the skin off the poblano peppers.
- 2
Blend the Mole
In a blender, combine roasted tomatillos, peeled poblano peppers, cilantro, garlic, green onion, pumpkin seeds, vegetable broth, olive oil, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as necessary.
- 3
Heat the Mole
Transfer the blended mole to a saucepan and simmer over low heat for about 10-15 minutes, allowing the flavors to meld together.