Here in, this dish is particularly popular in December, March and April. During these months, it’s very easy to find romeritos, a wild plant which has sprigs somewhat resembling rosemary, but which has a delicate taste closest to that of baby spinach. If you can’t find romeritos where you are, you can substitute fresh baby spinach, although the final presentation might look a bit different. Other versions of this dish feature dried prawn patties, but we’ve made it a little simpler here by just including dried . Enjoy this traditional dish from Central !
- 2 lbs. Small Potatoes
- 1 lb. Peapods
- 1 lb. Green Beans
- 2 Cups Nopal (Prickly Pear Cactus) Leaves, chopped
- 1 to 2 lbs. Romeritos (Fresh Baby Spinach may be substituted)
- 1/2 lb. Pre-made Mole Paste
- 100 grams Whole Almonds
- 100 grams Sesame Seeds, toasted
- 100 grams Powdered Chocolate or 1 Tablet Abuelita Brand Chocolate
- 2 Tablespoons Powdered Chicken Bouillon
- 300 grams Dried Prawns
- 2 Tablespoons Olive or Vegetable Oil
Boil theuntil tender, drain, and set aside to cool.
Once thehave cooled, remove the skins, and cut into halves.
Steam or boil the peapods until cooked through. Drain and cool, but reserve the water.
When the peapods have cooled, remove the peas and discard the pods.
Steam the greenuntil done, then set aside to cool. Again, reserve the water.
Once the greenhave cooled, coarsely chop them.
Boil or steam the chopped nopal cactus until tender, then set aside. Reserve the water.
Season the romeritos (or baby spinach) lightly with salt and simmer until softened. Drain and reserve the water.
Break up the mole paste into smaller pieces using your hand.
Measure out and prepare the almonds, toasted sesame seeds, and chocolate.
To makebroth, add the bouillon powder to 1 quart of the water reserved from the steamed peapods, green , nopal, and romeritos. If you don’t have enough reserved water, just add fresh hot water. Meanwhile, measure out and prepare the dried .
Remove the heads and tails from theand peel them.
Set aside the.
Place the heads, tails, skins and about 2 cups of water in a small saucepan set over medium-high heat. Bring to a boil, then reduce and simmer 10 minutes.
Pour this mixture into a blender and combine until smooth. Then strain the purée through a sieve to remove any fragments.
Pour this strained mixture back into the blender and add the mole, almonds, sesame seeds, chocolate, and 2 cups of thebroth. Blend until smooth. Pour this into a large pot containing the 2 tablespoons of oil and set over medium-high heat. “Rinse” the blender with the remaining broth and pour it into the pot.
Bring to a boil, stirring frequently. Add theand reduce heat to low.
Cover and simmer about 15 minutes, stirring often. Add an additional cup of water so the sauce is not too thick, and stir to mix well. Then add the steamed chopped greento the mole sauce.
Add the peas.
Add the chopped and steamed nopal cactus.
Top with the steamed romeritos.
Add the skinned and halvedand mix to combine well. Remove from heat.
Serve with fresh, such as Telera or French – great for mopping up the mole!
Posted by Lindsay