Classic Mole Verde Chicken
Classic Mole Verde Chicken is a vibrant and flavorful dish traditionally served in Mexican cuisine, particularly during special occasions and holidays. This green mole sauce is made with fresh herbs, seeds, and spices, creating a unique balance of earthy and tangy flavors that perfectly complement tender chicken.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 1 (about 4 lbs) |
| Olive oil | 2 tbsp |
| Onion | 1 medium, chopped |
| Garlic | 4 cloves, minced |
| Tomatillos | 6, husked and halved |
| Green bell pepper | 1, chopped |
| Cilantro | 1 cup, chopped |
| Parsley | 1/2 cup, chopped |
| Pumpkin seeds (pepitas) | 1/2 cup, toasted |
| Green chili peppers | 2, chopped |
| Chicken broth | 4 cups |
| Salt | To taste |
| Black pepper | To taste |
| Lime juice | From 1 lime |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the tomatillos, green bell pepper, cilantro, parsley, pumpkin seeds, and green chilies. Cook for about 5-7 minutes until tender.
- Transfer the mixture to a blender and add chicken broth, salt, and black pepper. Blend until smooth.
- In the same pot, add the chicken and pour the mole verde sauce over it. Cover and simmer for about 30-40 minutes or until the chicken is fully cooked.
- Serve hot, garnished with lime juice and fresh herbs. Enjoy your festive Mole Verde Chicken!
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Vegan Mole Verde With Roasted Vegetables
Vegan Mole Verde With Roasted Vegetables is a delicious and nutritious twist on the traditional mole dish, perfect for those following a plant-based diet. This vibrant recipe combines a rich green mole sauce with a medley of roasted vegetables, resulting in a hearty and flavorful meal that can be enjoyed on any festive occasion or holiday gathering.
| Ingredients | Quantity |
|---|---|
| Zucchini | 1, sliced |
| Bell peppers | 2, chopped |
| Cauliflower | 1 small head, cut into florets |
| Olive oil | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Tomatillos | 6, husked and halved |
| Garlic | 4 cloves, minced |
| Onion | 1 medium, chopped |
| Cilantro | 1 cup, chopped |
| Pumpkin seeds (pepitas) | 1/2 cup, toasted |
| Green chili peppers | 2, chopped |
| Vegetable broth | 4 cups |
| Lime juice | From 1 lime |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Toss the zucchini, bell peppers, and cauliflower with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- In a pot, heat a little olive oil over medium heat and sauté the onion and garlic until translucent.
- Add tomatillos, cilantro, pumpkin seeds, and green chilies to the pot, cooking for an additional 5-7 minutes until tender.
- Blend the mixture with vegetable broth until smooth.
- Once the vegetables are roasted, combine them with the mole verde sauce and stir gently to coat. Serve hot, garnished with lime juice and fresh herbs. Enjoy your vibrant Vegan Mole Verde!
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Mole Verde Shrimp Tacos
Mole Verde Shrimp Tacos are a delightful and flavorful dish that combines tender shrimp with a vibrant green mole sauce, all wrapped in warm tortillas. These tacos are perfect for festive gatherings and provide a unique twist on traditional tacos, making them an excellent addition to any holiday menu.
| Ingredients | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 1 lb |
| Olive oil | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Corn tortillas | 8 |
| Avocado | 1, sliced |
| Red onion | 1 small, thinly sliced |
| Fresh cilantro | 1/2 cup, chopped |
| Lime | 1, cut into wedges |
| Mole Verde sauce | 1 cup |
Cooking Steps:
- In a skillet, heat olive oil over medium-high heat. Season shrimp with salt and black pepper, then sauté until they turn pink and are cooked through, about 3-4 minutes.
- Warm corn tortillas in a separate pan or microwave until pliable.
- Assemble the tacos by placing shrimp on the tortillas, then top with mole verde sauce, avocado slices, red onion, and cilantro.
- Serve with lime wedges on the side for an extra burst of flavor. Enjoy your Mole Verde Shrimp Tacos!
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Mole Verde Enchiladas With Spinach
Mole Verde Enchiladas With Spinach are a vibrant and comforting dish that combines the rich flavors of mole verde sauce with the wholesome goodness of spinach, all wrapped in soft corn tortillas. This dish is perfect for holiday celebrations or family gatherings, showcasing a blend of traditional Mexican flavors with a nutritious twist.
| Ingredients | Quantity |
|---|---|
| Corn tortillas | 8 |
| Fresh spinach | 2 cups |
| Mole Verde sauce | 1 cup |
| Onion (chopped) | 1 small |
| Olive oil | 2 tbsp |
| Garlic (minced) | 2 cloves |
| Cheese (e.g., queso fresco or mozzarella) | 1 cup, shredded |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté chopped onion and minced garlic until fragrant and translucent.
- Add fresh spinach to the skillet and cook until wilted. Season with salt and black pepper.
- Spread a layer of mole verde sauce on the bottom of a baking dish.
- Fill each corn tortilla with the spinach mixture and a sprinkle of cheese, then roll them up and place them seam-side down in the baking dish.
- Pour the remaining mole verde sauce over the top of the enchiladas and sprinkle with additional cheese.
- Bake for about 20 minutes, or until heated through and the cheese is melted.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your Mole Verde Enchiladas With Spinach!
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Grilled Steak With Mole Verde Marinade
Grilled Steak with Mole Verde Marinade is a flavorful and succulent dish that highlights the unique tastes of mole verde sauce, bringing together the earthy notes of tomatillos, fresh herbs, and spices to infuse juicy steaks with Mexican-inspired flavors. Perfect for holiday gatherings or summertime barbecues, this dish is sure to impress your guests while adding a vibrant twist to your culinary repertoire.
| Ingredients | Quantity |
|---|---|
| Flank steak or sirloin | 1.5 lbs |
| Mole Verde sauce | 1/2 cup |
| Olive oil | 2 tbsp |
| Lime juice | 2 tbsp |
| Garlic (minced) | 2 cloves |
| Cumin | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In a mixing bowl, combine mole verde sauce, olive oil, lime juice, minced garlic, cumin, salt, and black pepper to create the marinade.
- Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over the steak, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (or overnight for more flavor).
- Preheat the grill to medium-high heat and lightly oil the grill grates.
- Remove the steak from the marinade, allowing excess marinade to drip off, and discard the leftover marinade.
- Grill the steak for about 5-7 minutes per side, or until it reaches your desired doneness. Use a meat thermometer for accuracy.
- Let the steak rest for a few minutes before slicing it against the grain.
- Garnish with fresh cilantro if desired, and serve with your favorite side dishes. Enjoy your Grilled Steak with Mole Verde Marinade!
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Mole Verde Stuffed Peppers
Mole Verde Stuffed Peppers are a delightful and vibrant dish that showcases the bold flavors of mole verde sauce paired with fresh, wholesome ingredients. These stuffed peppers make for a satisfying vegetarian option packed with nutrients and taste, perfect for holiday dinners or festive gatherings. Filling sweet bell peppers with a mixture of quinoa, black beans, cheese, and mole verde elevates the dish, offering an exciting burst of flavor in every bite.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Black beans (cooked) | 1 can (15 oz) |
| Mole Verde sauce | 1 cup |
| Shredded cheese (cheddar or Oaxaca) | 1 cup |
| Olive oil | 2 tbsp |
| Onion (chopped) | 1 small |
| Garlic (minced) | 2 cloves |
| Cumin | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions; set aside.
- Sauté chopped onion and minced garlic in olive oil until translucent, then add cumin, salt, and black pepper.
- In a large bowl, combine cooked quinoa, black beans, sautéed onion and garlic, and mole verde sauce; mix well.
- Cut the tops off bell peppers and remove seeds; fill each pepper with the quinoa mixture.
- Place stuffed peppers upright in a baking dish, sprinkle shredded cheese on top, and cover with foil.
- Bake for 30 minutes, remove foil, and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro if desired, and serve hot. Enjoy your Mole Verde Stuffed Peppers!
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Baked Mole Verde Quesadillas
Baked Mole Verde Quesadillas are a savory and mouthwatering dish that perfectly combines the earthy flavors of mole verde with gooey melted cheese and crispy tortillas. Ideal for a festive gathering or a comforting family meal, these quesadillas offer an easy-to-make recipe that satisfies both vegetarians and meat lovers alike. Pair them with your favorite salsa or guacamole for a delightful culinary experience.
| Ingredients | Quantity |
|---|---|
| Flour tortillas | 8 large |
| Mole Verde sauce | 1 cup |
| Shredded cheese (cheddar or Oaxaca) | 2 cups |
| Black beans (cooked) | 1 can (15 oz) |
| Bell peppers (diced) | 1 cup |
| Onion (chopped) | 1 small |
| Olive oil | 2 tbsp |
| Cumin | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Sauté chopped onion and diced bell peppers in olive oil until softened, then add black beans, cumin, salt, and black pepper.
- Spread mole verde sauce on half of each tortilla and add the sautéed mixture and shredded cheese on top.
- Fold the tortillas in half, place them on a baking sheet lined with parchment paper, and bake for 15-20 minutes until crispy and golden.
- Cut into wedges, garnish with fresh cilantro if desired, and serve with salsa or guacamole. Enjoy your Baked Mole Verde Quesadillas!
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Mole Verde Pasta Salad
Mole Verde Pasta Salad is a vibrant and refreshing dish that brings together the robust flavors of mole verde with the satisfying texture of pasta. This dish is perfect as a side at holiday gatherings or as a filling lunch option. Loaded with colorful vegetables and a zesty dressing, it’s a delightful way to showcase mole verde in a unique pasta salad format.
| Ingredients | Quantity |
|---|---|
| Pasta (fusilli or rotini) | 12 oz |
| Mole Verde sauce | 1/2 cup |
| Cherry tomatoes (halved) | 1 cup |
| Bell pepper (diced) | 1 cup |
| Red onion (thinly sliced) | 1 small |
| Corn (cooked or canned) | 1 cup |
| Fresh cilantro (chopped) | 1/4 cup |
| Olive oil | 2 tbsp |
| Lime juice | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Cook pasta according to package instructions, then drain and rinse under cold water to cool.
- In a large bowl, combine cooled pasta, mole verde sauce, cherry tomatoes, bell pepper, red onion, corn, and fresh cilantro.
- Drizzle with olive oil and lime juice, and season with salt and black pepper. Toss everything together until well combined.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving. Enjoy your Mole Verde Pasta Salad!
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Slow Cooker Mole Verde Pork
Slow Cooker Mole Verde Pork is a delicious and hearty dish that’s perfect for family gatherings or festive occasions. The slow cooking process allows the pork to become incredibly tender while absorbing the rich, complex flavors of mole verde. This comforting dish pairs perfectly with rice or tortillas and will surely impress your guests during the holiday season.
| Ingredients | Quantity |
|---|---|
| Pork shoulder (cubed) | 3 lbs |
| Mole Verde sauce | 1 cup |
| Onion (diced) | 1 medium |
| Garlic (minced) | 4 cloves |
| Chicken broth | 1 cup |
| Bay leaves | 2 |
| Cumin | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Place the cubed pork shoulder in the slow cooker, then add the diced onion, minced garlic, mole verde sauce, chicken broth, bay leaves, cumin, salt, and black pepper.
- Stir to combine all ingredients well.
- Cover and cook on low for 6-8 hours or until the pork is tender and easily pulls apart with a fork.
- Remove bay leaves, shred the pork with two forks, and stir to mix in the sauce. Garnish with fresh cilantro before serving. Enjoy your Slow Cooker Mole Verde Pork!
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Mole Verde Pozole
Mole Verde Pozole is a vibrant and flavorful twist on traditional pozole, a comforting Mexican soup made with hominy and meat. This version incorporates the fragrant and zesty mole verde, giving it a rich green color and an exciting depth of flavor. Perfect for holidays or special gatherings, Mole Verde Pozole is sure to be a hit with family and friends.
| Ingredients | Quantity |
|---|---|
| Hominy (canned or dried) | 2 cups |
| Pork (shoulder or belly) | 2 lbs |
| Mole Verde sauce | 1 cup |
| Onion (diced) | 1 medium |
| Garlic (minced) | 4 cloves |
| Chicken broth | 6 cups |
| Cumin | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
| Radishes (for garnish) | Optional |
| Lime wedges (for serving) | Optional |
Cooking Steps:
- In a large pot, combine the pork, onion, garlic, chicken broth, cumin, salt, and black pepper. Bring to a boil over medium heat.
- Once boiling, reduce the heat and cover, simmering for about 1.5 hours until the pork is tender.
- Add the hominy and mole verde sauce, stirring to combine. Continue to simmer for another 30 minutes.
- Shred the pork into bite-sized pieces and mix well into the soup. Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro, sliced radishes, and lime wedges for added brightness. Enjoy your Mole Verde Pozole!
Mole Verde Roasted Cauliflower
Mole Verde Roasted Cauliflower is a delightful and vibrant side dish that combines the earthy flavors of cauliflower with the refreshing and zesty notes of mole verde. This dish is perfect for holiday gatherings or special occasions, adding a unique twist to your table that will impress guests and satisfy taste buds alike.
| Ingredients | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 large head |
| Mole Verde sauce | 1 cup |
| Olive oil | 2 tbsp |
| Garlic powder | 1 tsp |
| Cumin | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine cauliflower florets with olive oil, mole verde sauce, garlic powder, cumin, salt, and black pepper. Toss until the cauliflower is evenly coated.
- Spread the cauliflower mixture on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes until the cauliflower is tender and slightly caramelized, stirring halfway through for even cooking.
- Remove from the oven and garnish with fresh cilantro before serving. Enjoy your Mole Verde Roasted Cauliflower!
Mole Verde Chilaquiles
Mole Verde Chilaquiles is a traditional Mexican breakfast dish that offers a vibrant and flavorful start to your day. Made with crispy tortilla chips drenched in a luscious mole verde sauce, it’s a dish that embodies comfort and satisfaction. Garnished with fresh toppings, Mole Verde Chilaquiles can be customized to your liking, making it an ideal choice for holiday brunches or casual family gatherings.
| Ingredients | Quantity |
|---|---|
| Tortilla chips | 8 cups |
| Mole Verde sauce | 2 cups |
| Eggs | 4 large |
| Crumbled queso fresco | 1 cup |
| Sliced avocado | 1 medium |
| Chopped onion | 1 small |
| Fresh cilantro (for garnish) | Optional |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large skillet, heat the mole verde sauce over medium heat until warm.
- Add the tortilla chips to the skillet and gently toss to coat them in the sauce.
- In a separate pan, fry the eggs to your liking (sunny side up, scrambled, etc.).
- Serve the mole-covered tortilla chips on plates, topped with fried eggs, crumbled queso fresco, sliced avocado, chopped onion, and a sprinkle of fresh cilantro.
- Season with salt and black pepper to taste, and enjoy your delicious Mole Verde Chilaquiles!
Crispy Mole Verde Taquitos
Crispy Mole Verde Taquitos are a delightful Mexican dish that combines the vibrant flavors of mole verde with crispy corn tortillas. These taquitos are filled with savory ingredients and fried to perfection, offering a satisfying crunch in every bite. They make for a wonderful appetizer or main dish during holiday gatherings or family feasts.
| Ingredients | Quantity |
|---|---|
| Corn tortillas | 12 |
| Mole Verde sauce | 1 cup |
| Shredded chicken (or beef) | 2 cups |
| Crumbled queso fresco | 1 cup |
| Cooking oil | For frying |
| Sliced avocado | 1 medium |
| Chopped cilantro (for garnish) | Optional |
| Salt | To taste |
| Lime wedges | For serving |
Cooking Steps:
- Warm the corn tortillas in a pan or microwave until soft and pliable.
- Spread a spoonful of mole verde sauce on each tortilla, then add a portion of shredded chicken or beef.
- Roll each tortilla tightly to form a taquito and secure with a toothpick if necessary.
- Heat oil in a large skillet over medium heat and carefully fry the taquitos until golden brown and crispy on all sides.
- Remove from oil and drain on paper towels, then serve topped with crumbled queso fresco, sliced avocado, and chopped cilantro. Accompany with lime wedges for an added kick.
Mole Verde Gazpacho
Mole Verde Gazpacho is a refreshing and vibrant cold soup that combines traditional Mediterranean gazpacho with the bold flavors of Mexican mole verde. This unique dish is perfect for warm holiday gatherings, offering a delightful contrast of fresh vegetables and the complex, herby taste of mole verde. It’s not only easy to prepare but also provides a colorful and nutritious addition to any festive meal.
| Ingredients | Quantity |
|---|---|
| Ripe tomatoes | 4 large |
| Cucumber | 1 medium |
| Red bell pepper | 1 medium |
| Green onions | 2 |
| Garlic clove | 1 |
| Fresh cilantro | ½ cup |
| Lime juice | 2 tablespoons |
| Mole Verde sauce | ½ cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- In a blender, combine the ripe tomatoes, cucumber, red bell pepper, green onions, garlic, and cilantro. Blend until smooth.
- Add the mole verde sauce, lime juice, vegetable broth, olive oil, salt, and pepper to the blender. Blend again until all ingredients are well incorporated.
- Taste and adjust the seasoning as needed. Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
- Serve the gazpacho cold, garnished with additional chopped vegetables or cilantro if desired.
Mole Verde Cornbread Muffins
Mole Verde Cornbread Muffins are a delightful twist on traditional cornbread, infusing the earthy flavors of mole verde to create a unique and flavorful side dish perfect for holiday gatherings. These muffins are slightly sweet with a hint of spice, making them an excellent accompaniment to savory meals, festive soups, or enjoyed on their own as a tasty snack.
| Ingredients | Quantity |
|---|---|
| Cornmeal | 1 cup |
| All-purpose flour | 1 cup |
| Baking powder | 1 tablespoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Sugar | 2 tablespoons |
| Egg | 1 large |
| Milk | 1 cup |
| Melted butter | ¼ cup |
| Mole Verde sauce | ½ cup |
| Chopped cilantro | ¼ cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners or grease lightly with cooking spray.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the egg, milk, melted butter, and mole verde sauce until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped cilantro.
- Divide the batter evenly among the prepared muffin tin and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before serving, and enjoy them warm!
