How to serve mole:

This mole can be served with any mexican-style meat such as carne asada and carnitas. It can also be used to smother burritos and enchiladas. You could even just eat it plain or with some chips like a chip and dip. Time to Make It: 20 minutesYield: about 5 cups Ingredients3 fresh chile poblano1 jalapeno1/2 cup sesame seeds1/3 cup pepitas (pumpkin seeds)1 cup fresh basil, loosely packed1 onion6 leaves romaine lettuce1/2 zucchini1 avocado, pitted1/2 cup chicken broth Instructions

  1. Roast the poblanos and jalapeno over an open flame (if you have a gas stove or a grill) or under a broiler until the skin is blackened and beginning to separate from the flesh. Once blackened on all sides, put in a plastic bag and set aside. This will allow the skins to easily be peeled off.
  2. Toast sesame seeds in a large skillet over medium heat until golden, stirring occasionally. This will take 5 to 10 minutes. Add in pepitas and continue toasting until the pepitas start to pop, about 2 or  minutes.
  3. Add in the basil, onion, lettuce, zucchini, avocado, and chicken broth. Blend until smooth. Δ Δ

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