Mole Verde (Red Iguana Copycat)

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If you find yourself in Salt Lake City, you absolutely must dine at The Red Iguana. More than just a taco shop, this Mexican restaurant was even featured on The Food Network. They offer eight different moles on their menu, each one a little piece of mole heaven. This particular mole is my favorite. I was able to replicate this at home with some experimentation until I reached a pretty good imitation version.

How to Serve a Mole:

This mole can be served with any Mexican style meat such as asada and carnitas. It can also be used to smother burritos and enchiladas. You can even eat it on its own or with some chips like chips and dip.

Mole Verde is topped with basil in a white bowl.




production time: 20 minutes
yield: about 5 cups

raw material


3 parts fresh Chilean white wine
1 jalapeño
1/2 cup sesame seeds
1/3 cup pepitas (pumpkin seeds)
1 cup fresh basil, loosely packed
1 onion
6 leaves of lettuce
1/2 zucchini
1 avocado, pitted
1/2 cup chicken stock

instruct

1. Roast the poblano and jalapeños over an open flame (if you have a gas stove or grill) or under the broiler until the skins are black and begin to separate from the meat. Once dark on all sides, place in a plastic bag and set aside. This will allow the skin to be easily peeled off.

2. Toast the sesame seeds in a large skillet over medium heat until golden brown, stirring occasionally. This will take 5 to 10 minutes. Add the pepitas and continue to bake until the pepitas start to pop, about 2 or more minutes.

3. Add basil, onion, lettuce, zucchini, avocado, and chicken stock. Blend until smooth.

Overhead view of Morverde