Green oaxacan mole (ingredients)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Chicken -- cut serving |
| Pieces | ||
| 1 | small | Garlic head -- scored around |
| Middle | ||
| 1 | small | White onions -- roughly |
| Slliced | ||
| Sea salt -- to taste | ||
| 1 | Recipe Chochoyotes | |
| ½ | pounds | Tomate verde |
| Or half unriped and half tomate verde | ||
| 1½ | cup | Water |
| 10 | smalls | Garlic cloves -- peeled and deveined |
| ½ | small | White onions |
| 1½ | tablespoon | Mexican oregano or |
| 3 | tablespoons | Oaxacan pinch of cumin seed |
| 4 | Whole cloves | |
| 4 | Whole allspice | |
| 4 | Chiles serranos or chiles de agua -- or to taste | |
| 2 | tablespoons | Melted lard -- or safflower oil |
| ½ | cup | Prepared tortilla masa |
| 4 | Big leafy stems of epazote, roughly chopped | |
| 1 | bunch | Fresh parsley, tough stalks removed -- roughly chopped |
| 8 | Hoja santa or avocado | |
| Leaves | ||
| 1½ | cup | Water |
| Sea salt to taste | ||
Directions
THE CHICKEN
THE SAUCE
Recipe By : Diana Kennedy's "The Art of Mexican Cooking" From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking
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