Pistachio Mole Food

PISTACHIO MOLE

Pistachio Mole image

Provided by Food Network

Time 1h15m

Yield 2 gallons

Number Of Ingredients 14

Ingredients

3 pounds pistachios
1 cup vegetable oil
3 pounds poblano chiles, halved and seeded
3 pounds Roma tomatoes, halved
2 large onions, diced
1/2 cup crushed avocado leaves
1/4 cup chopped garlic
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh epazote
2 tablespoons chopped fresh parsley
1 1/2 tablespoons black peppercorns
1 cup vegetable soup base
1/2 cup white wine
Salt

Steps:

Preheat the oven to 350 degrees F.
Spread pistachios on a baking sheet and roast for 10 minutes. Let cool, then chop.
Add oil to a large stockpot and heat.
Add chiles, tomatoes, onions, avocado leaves, garlic, cilantro, epazote, parsley and peppercorns and saute, stirring occasionally, until tender. Add vegetable base, white wine and 1 1/2 gallons water and bring to a rolling boil. Add pistachios. Continue boiling for 10 minutes. Remove from heat.
Place cooked mixture in a blender and emulsify until well blended. Return blended mixture to pot and return to a boil for 2 minutes. Add salt to taste.

PISTACHIO GREEN MOLE (MOLE VERDE DE PISTACHE)

Pistachio Green Mole (Mole Verde de Pistache) image

Many Mexican moles require hours of cooking and a laundry list of ingredients, but this green mole does not. This vibrant vegan version is made with herbs, baby spinach and pistachios, and the sauce comes together in about 30 minutes. This recipe calls for zucchini or summer squash, but feel free to swap in another roasted vegetable, depending on the season. The chef Enrique Olvera included it in his "Tu Casa Mi Casa" cookbook to show how fresh and seasonal a mole can be.

Provided by Sara Bonisteel

Categories tacos, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 to 4 zucchini or any variety of summer squashes, cut into 1-inch pieces
Extra-virgin olive oil, for drizzling
Kosher salt and black pepper
4 tablespoons grapeseed oil
1/4 small white onion, roughly chopped
1 small garlic clove, sliced
1 poblano chile, sliced
1 güero chile, banana pepper or New Mexico yellow chile, sliced
1 cup finely diced tomatillos
1 cup roasted shelled pistachios
1 cup fresh cilantro leaves
2 fresh or dried hoja santa leaves
1/2 cup baby spinach
1 cup assorted greens, such as cilantro leaves, amaranth leaves or purslane
2 cups cooked white rice
Corn tortillas

Steps:

Heat the oven to 350 degrees. Place the squash on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until lightly brown, about 15 to 25 minutes.
Meanwhile, make the mole: In a pot, heat the grapeseed oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the chiles and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatillos and cook, stirring occasionally, until soft, 5 to 8 minutes.
Add 2/3 cup water and the pistachios and simmer for 5 minutes. Remove from the heat and transfer to a blender along with the cilantro, hoja santa and spinach. Blend until smooth, about 3 minutes. Season with salt to taste.
Serve the mole warm, with the roasted zucchini. Top with greens and serve rice and tortillas alongside.

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