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Beef Mole Verde

This is a green sauce mole variation. Using beef, chicken or pork and adding a salsa verde made using fresh veggies and peppers, this mexican dish is eaten as a soup or used as a filling for tacos or burritos.

Ingredients

  • Corn or flour tortillas
  • 1 pnd cubed lean beef (chicken or pork can also be used)
  • 4 small red potatoes cut in to wedges (do not peel)
  • 1 medium sized white onion chopped in to wedge sized pieces
  • 4 minced garlic cloves
  • 2 tbls Worcestershire Sauce
  • 1 tbls lower sodium soy sauce
  • 1 pound tomatillos (try to find the larger ones)
  • 3 serreno peppers
  • 1/2 cup of fresh cilantro leaves
  • 1/2 cup of fresh parsley leaves
  • dried basil
  • ground cumin
  • ground thyme
  • If serving as tacos or burritos you will also need shredded monterey jack cheese and shredded cabbage.
  • sea salt can be added during preparation but I prefer to let individuals salt their own at serving.
  • Lime juice should also be offered but it is an optional ingredient that individuals can add themselves at serving.

Preparation

  • In a large stock pot add 1/2 tsp. olive oil and heat on medium flame.
  • Add 1/2 of your onion to heated oil
  • Cook for 3 mins stirring often. We do not want to brown the onions, just soften them slightly
  • Add 2 of the 4 garlic cloves
  • Add meat
  • Add water to pot, just enough to cover ingredients
  • Add Worchestershire sauce
  • Add soy sauce
  • Stir, bring to a boil and then simmer for 30 mins. Turn off flame and set aside until verde sauce is complete.
  • While your meat mixture is simmering, you will make your verde sauce
  • In a medium sized pot add 1/2 tsp olive oil
  • Heat olive oil on medium flame
  • Add the rest of your chopped onions
  • Add the remaining 2 garlic cloves
  • Cook these for 2 minutes stirring constantly
  • Remove hulls from tomatillos and add tomatillos to this pot whole or halved depending on size of them
  • Remove stems from the serreno peppers and add them. No need to chop them up
  • Add cilantro leaves
  • Add parsley leaves
  • Add potato wedges
  • Cover these ingredients with water using only enough water to just cover them
  • Bring to a boil, cover with a lid and then simmer until potatoes are soft (approx 25 mins)
  • Once the potatoes are tender, remove them with tongs and place them in to the beef pot.
  • Then with a slatted spoon, remove all verde sauce ingredients (not the beef pot ingredients), and place the verde sauce ingredients in to a food processor or blender.
  • Blend until well mixed and saucy
  • Pour verde sauce in to the beef pot and mix well
  • Bring to a boil and simmer uncovered for 30 more minutes
  • Serve with sea salt, lime juice and fresh corn tortillas as a soup or remove ingredients with a slatted spoon and place in to warmed corn or flour tortillas. If serving as tacos or burritos, add grated monterey jack cheese, shredded cabbage and a little of the sauce on top.

 

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