Recipe contributed by Chef Octavio Diaz
Ingredients
- ½ pound raw pumpkin seeds, lightly toasted
- 2 cloves garlic
- 1 leaf fresh green epazote, with stem
- Pinch of ground cumin
- ½ ounce avocado oil
- 5 nopales (cactus pads), rinsed and thorns removed
- ½ medium-sized white onion
- 2 cloves garlic
- 2 teaspoons of salt
- 1 pound dried cannellini beans
- ½ medium-sized yellow onion
- 1 clove garlic
Preparation
FOR THE PIPIÁN MOLE
Grind pumpkin seeds, garlic and epazote together in a blender. Place mixture in a pan, add the cumin and avocado oil and sauté over low heat for 8-10 minutes.
The consistency should be thick, but if it needs to be thinned a bit you may do so by adding a few drops of water at a time.
FOR THE NOPALES
Cut nopales into half-inch squares, or as you desire.
Place onion, garlic and salt into a stockpot filled with water and bring to a boil. Once the water boils, add the cut nopales and cook for 1–2 minutes. Drain nopales and reserve.
FOR THE WHITE BEANS
FOR GARNISH
Queso fresco, crumbled
TO PREPARE
Combine beans, onion and garlic in a stockpot and cover with water. Bring to a boil and cook for 20–30 minutes, until beans are soft.
TO SERVE
Place a spoonful of nopales and white beans on each plate or bowl and top with mole. Garnish with crumbled queso fresco and serve warm.
