Numero Tres Mole De Pistachio Recipe

Toast nuts and seeds

Heat a dry skillet over medium heat. Add the shelled pistachios and toast, stirring frequently, 4–5 minutes until fragrant and lightly golden. Transfer to a plate. In the same skillet add the white sesame seeds and toast 1–2 minutes until aromatic. Remove and set aside with pistachios.

Toast bread

In the skillet over medium heat add 1 teaspoon of the vegetable oil and add the torn bread pieces. Toast, stirring, until deeply golden and crisp, about 3 minutes. Remove and combine with nuts and seeds.

Roast poblanos

Char the poblano peppers directly over a gas flame or under a broiler, turning frequently until all sides are blackened and blistered, about 8–10 minutes. Place charred peppers into a bowl and cover tightly with plastic or a lid for 10 minutes to steam. Peel off skins, remove stems and seeds, and roughly chop the poblanos.

Sauté aromatics

In a medium saucepan heat the remaining 1 tablespoon vegetable oil over medium heat. Add the chopped white onion and sauté until translucent, 4–5 minutes. Add the garlic cloves and cook 30–45 seconds until fragrant. Add the chopped roasted poblanos and continue to cook 1–2 minutes to marry flavors.

Build mole base

To the saucepan add the toasted pistachios, sesame seeds and toasted bread. Stir to combine and cook 1 minute. Add the parsley, cilantro, epazote, and torn avocado leaves and stir. Pour in the white wine and simmer on medium-low until the wine reduces by half, about 3 minutes.

Blend to smooth

Transfer the contents of the saucepan to a high-speed blender. Add the chicken or vegetable stock and pulse to begin. Blend on high until completely smooth, about 1–2 minutes. If mixture is too thick or will not blend smoothly, add up to 1/2 cup additional stock, a few tablespoons at a time, to reach a thick sauce consistency.

Finish and season

Return the blended mole to the saucepan and simmer gently on low for 6–8 minutes, stirring occasionally. Add the ground black pepper, salt (start with 1 teaspoon and taste, adding up to full amount listed), lime juice, and butter. Whisk in the butter until melted and the sauce is glossy. Taste and adjust salt, pepper, or lime as needed. If desired, swirl in 1 teaspoon neutral oil for extra sheen.

Strain (optional)

For an ultra-smooth mole, pass the sauce through a fine-mesh sieve into a clean saucepan, pressing with the back of a spoon to extract as much as possible. Reheat gently before serving.

Pound the chicken breasts to an even thickness (about 1/2 inch) for even cooking. Pat dry with paper towels.

In a small bowl combine olive oil, kosher salt (0.75 tsp), black pepper (0.5 tsp) and garlic powder. Rub the mixture evenly over both sides of the chicken breasts. Let sit 10–15 minutes at room temperature, or refrigerate up to 1 hour for more flavor (bring back to room temp before grilling).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill with oil. Grill the chicken breasts 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and the exterior has good grill marks. Transfer to a resting plate and let rest 5 minutes.

Slice chicken across the grain into 1/4-inch slices to serve with mole.

Warm the mole gently if needed. Spoon a generous pool of mole onto each plate (about 1/2 cup per serving). Arrange the grilled chicken breast slices over the mole.

Scatter toasted chopped pistachios and crumbled queso fresco over the chicken. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Serve immediately. Leftover mole keeps refrigerated in an airtight container up to 4 days; reheat gently, adding a little stock if it has thickened.