Source: American Pistachio Growers
As Latin cuisine grew in popularity, a wider range of fresh chilies became available to stateside restaurants. In Mexico, mole varies by region and the cook who is preparing it. Here, Chef Berryhill chooses poblanos, tweaking the mole preparation by adding ground pistachios to thicken it instead of pepitas.
1 onion, peeled and chopped
2 thick corn tortillas, cut into 1/2-in. pieces
4 tomatoes, stemmed and seeded
5 garlic cloves, minced
1 bunch cilantro, stemmed
3 cups chicken stock
1/2 cup whole roasted pistachios, ground
3 roasted poblano chilies, peeled and seeded
Salt, to taste
1/4 cup crema fresca or Mexican crema
1 oz. cotija cheese, grated
Warm corn tortillas
- In large saucepan, sauté onions and tortilla pieces until lightly browned. Add tomato, garlic and cilantro; saute until wilted and fragrant.
- Add stock and ground pistachios; simmer 20 minutes, stirring often. Remove from heat; cool.
- In blender, combine stock mixture and poblanos. Puree until smooth; season to taste with salt.
- For service, pour mole into ceramic dish and reheat. Drizzle with crema fresca and sprinkle with cheese. Serve with warm corn tortillas.