Etica Y Valores

MOLE VERDE



Preparation time: 30 minutes

Cooking Time: 1 hour, 30 minutes

Total: 2 hours

Quantity: 6 to 8 servings

Ingredients:
1 and 1/2 kilo of beef, pork, or chicken
100 gramsof seeds without shells
50 grams of sesame
10 tomatillos
2 poblano chile
2 cloves of garlic, peeled
1 small onion, coarsely
1/8 cup lard
2 cups broth in which the meat is cooked
2 teaspoonssalt
1/2 teaspoon ground cumin
1 tablespoon dried oregano
a few leaves of radish
several sprigs of parsley
several sprigs of cilantro
several sprigs of epazote
1/2 cos (romaine lettuce)Preparation:

Cooked meat or chicken in enough water to cover until tender - the time will vary depending on the type and cut of meat, but the meat should be very soft. Strain the mixture, keeping the waterin which the meat is cooked for later use. (Alternatively, prepare a good chicken stock and using both the meat and broth in this recipe here.)

In a skillet or on a griddle over medium heat, toastthe seeds, stirring frequently, until they turn a color coffee. Do the same with the sesame seeds, but leave it to move because it burns easily. Processes and sesame seeds in a food processor orblender until they are finely ground.
Cook the tomatillos in water to cover until they change from a bright green to olive green. Drain. Grill the poblano peppers - either directly over the flame of agas stove (the traditional Mexican), on a grill or broiler "broiler" oven - turning them so that they touch the heat from all sides and even the skin of the peppers from burning and turning black. Putthem in a plastic bag and let stand for "sweat" until cool enough to be handled. Them out of the bag and scrape out the outer layer of the skin (burned), stems and seeds. Put into blender tomatillos,poblano chile, garlic and onion. Blend to a puree smooth. In a large skillet or pot heat the lard. Pour the mixture from the blender to the butter and fry for about 5 minutes to grab flavor. Add the...