MEXGROCER'S FEATURED RECIPES
Specially chosen recipes to make the best authentic Mexican food. You'll be a master of Mexican food in no time with these recipes!
Featured Recipes
Pistachio Green Mole
From 'Tu Casa Mi Casa' by Enrique Olvera
Ingredients:
- For the Squash
- 6-8 courgettes, cut into wedges
- Extra virgin olive oil, for drizzling
- Salt and black pepper
- For the Mole
- 4 tbsp grapeseed oil
- 1 small garlic clove, sliced
- ¼ small white onion, roughly chopped
- 1 poblano chilli
- 1 fresh guero chilli, sliced
- 150g tomatillos, finely diced
- 150ml water
- 125g roasted pistachios
- 15g fresh coriander leaves
- 2 hoja santa leaves
- Handful baby spinach leaves
- Salt
Recipe:
- To cook the squashes:
- Preheat the oven to 180°C.
- Arrange the courgettes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for about 15 minutes, until lightly browned.
- In a medium pot, heat the grapeseed oil over a medium heat.
- Add the garlic and onion and cook for about 5 minutes until translucent.
- Add the chillies and cook for another 5 minutes, until soft.
- Add the tomatillos and cook for a further 5-8 minutes, until they are soft.
- Add the water and pistachios and simmer for 5 minutes.
- Remove from the heat and transfer to a blender along with the coriander, hoja santa, and spinach. Process until smooth, and season with salt to taste.
- Serve the mole warm with the roasted squashes and topped with fresh greens like coriander or amaranth leaves. Serve with rice and tortillas.
- Refrigerate any leftover mole in an airtight container for up to 1 week.
- To reheat, add a bit of water and warm in a pot over a medium heat.