I've been dreaming of this dish since I had it at the Red Iguana last summer, so I was very happy to find this recipe from the July 1997 issue of Gourmet magazine, which to me looks and tastes very similar to the real thing. You adventurous eaters should definitely give it a try.
Pipián verde is basically a green mole that gets its distinctive flavor and nutty texture from ground pumpkin seeds. It's probably not the prettiest dish in the world, but it is so, so good—deep, layered flavors that finish off with a nice heat.
The long number of ingredients may make the recipe seem a bit complicated, but it wasn't too bad at all. I think it would be even easier to prepare over the course of two days: make the chicken the first day and the sauce the next.
The recipe says to use a spice grinder to grind up all the spices and seeds. I just threw everything into my food processor, which did the trick.
TJ mixed up a batch of homemade corn tortillas to go with it. He's pretty good at that.
1 comment:
Two things:
1) This looks amazing and sounds like a lot of work. I need to try this out one day.
2) I was so brain dead that when I read "mole" I actually thought for a split second you were eating rodents. I thought that sounded bizarre, even for you two and then it dawned on me that I was mispronouncing it.
Post a Comment