If you ever find yourself in Salt Lake City you absolutely must stop for a meal at The Red Iguana. This Mexican restaurant is far more than a taco shop and has even been featured on The Food Network. They offer eight different moles on their menu, each one a little piece of mole heaven. This particular mole was my favorite. I was able to replicate it at home with some experimentation until reached a darn good copycat version.
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.
3 fresh chile poblano
1/2 cup sesame seeds
1/3 cup pepitas (pumpkin seeds)
1 cup fresh basil, loosely packed
6 leaves romaine lettuce
1 avocado, pitted
1/2 cup chicken broth
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.