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.
Time to Make It: 20 minutes
Yield: about 5 cups
Ingredients
3 fresh chile poblano
1 jalapeno
1/2 cup sesame seeds
1/3 cup pepitas (pumpkin seeds)
1 cup fresh basil, loosely packed
1 onion
6 leaves romaine lettuce
1/2 zucchini
1 avocado, pitted
1/2 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.
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My husband is practically obsessed with Red Iguana’s Mole Amarillo… any chance you have or could find out the recipe for that??? Thanks so much!
I was so excited to try this because I LOVE Red Iguana’s Mole Verde. Unfortunately, it was a huge flop. I don’t think I did anything wrong, I think it is just a bad recipe. I tried to salvage it with some salt, pepper, and seasonings (which slightly improved it), but it was a hopeless cause. It tasted so bad we actually threw the whole thing out and went to a restaurant for dinner.
I’m sorry you had a bad experience. The recipe is incredibly close to the restaurants version, just adapted for a home version. I’ve had multiple people test the recipe with fantastic results. It sounds like something went terrible wrong for you and perhaps some of your ingredients were just bad. That’s the only possible explanation I can come up with for your experience.
Would you please discover the recipe for La Frontera's chile verde. And their salsa would be great too. I am especially impressed with the one on 4th south and 9th(?) west. I live in Seattle now ate there at least twice a week. I have two friends who live on the west coast now and miss it too.
I haven't eaten at La Frontera, but I'll have to put it on my list. Have you tried making any chile verde recipes at home before? It is a very simple dish. I'll have to see if La Frontera's is anything out of the ordinary.
Yum! I love mole…well truth be told, I love most Mexican food. I definitely need to try this!
Size of the zucchini?
Surely it is not half of a huge garden zucchini.
Half of a standard grocery store zucchini. Those tend to be within a very standard range.