Pistachio Mole Recipes

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.

Steps:

• 1. In a large mixing bowl, combine the olive oil, red onion, tomatillos, chiles and garlic and toss, making sure everything is evenly coated with oil. Transfer to an aluminum-lined sheet tray and place on the middle rack under a broiler, gently stirring occasionally, until all the vegetables are deeply charred but not burnt, 25 to 30 minutes. 2. Remove the sheet tray from the oven and transfer the vegetables to a medium saucepan placed over medium-high heat. Add the cinnamon, cumin, cloves and stock. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the pistachios and cilantro and cook for an additional 10 minutes. 3. Working in batches, purée the mixture in a blender on high speed until smooth. Season with salt; cool, then refrigerate or freeze until needed. Serve with grilled whole fish or braised chicken legs.

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.