Green Mole Tacos - Rick Bayless

Name: Green Mole Tacos - Rick Bayless
Ingredients: 1 large (about 6-ounce) fresh poblano chile; 1 pound (about 8 medium) tomatillos, husked and cut in half; 4 garlic cloves, peeled and cut in half; 1 small white onion, roughly chopped; Salt; 1/3 cup untoasted sesame seeds; 1/2 cup toasted pepitas; 1 tablespoon vegetable or olive oil; 1 gently packed cup (a scant ounce) mixed fresh herbs (parsley, cilantro, epazote, radish leaves, even lettuce leaves); 1/4 teaspoon fresh-ground cumin seeds; 1/2 teaspoon fresh-ground black peppercorns; 1 teaspoon Mexican oregano; 4 cups (about 22 ounces) cooked, coarsely shredded chicken (about what you can get from a 2-pound rotisserie chicken); 20 warm corn tortillas; About 1 ¼ cups finely chopped white onion and cilantro, for serving

www.rickbayless.com

Though most people think all moles are earthy, rusty red from their preponderance of dried chiles, the second most popular mole is a velvety green, more olive

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Ingredients

1 large (about 6-ounce) fresh poblano chile
1 pound (about 8 medium) tomatillos, husked and cut in half
4 garlic cloves, peeled and cut in half
1 small white onion, roughly chopped
Salt
1/3 cup untoasted sesame seeds
1/2 cup toasted pepitas
1 tablespoon vegetable or olive oil
1 gently packed cup (a scant ounce) mixed fresh herbs (parsley, cilantro, epazote, radish leaves, even lettuce leaves)
1/4 teaspoon fresh-ground cumin seeds
1/2 teaspoon fresh-ground black peppercorns
1 teaspoon Mexican oregano
4 cups (about 22 ounces) cooked, coarsely shredded chicken (about what you can get from a 2-pound rotisserie chicken)
20 warm corn tortillas
About 1 ¼ cups finely chopped white onion and cilantro, for serving