Ingredients
Flamingo Estate Mole Sauce2 cups
Tortilla chips
Grilled nopal, cut into strips
Cured Nopal Salad
Oaxacan Quesillo pulled into thin strips
Queso fresco, sliced
Warm tortillas
Manchego Cheese, cubed
FLAMINGO ESTATE MOLE SAUCE
Flamingo Estate Mole De Oaxaca1 jar
Chicken or Vegetable Broth2 cups
CURED NOPAL SALAD
Nopal Pads, cut into julienne strips5
Salt3 Tbsp
Heirloom Tomato, julienne1
Jalapeño, julienne1
Lime, juiced1
Cilantro, minced1/4 cup
Green Onions, minced3
Olive Oil1 Tbsp
Steps
- FLAMINGO ESTATE MOLE SAUCE
- Add the Mole to a saucepan and over medium low heat, begin frying the mole and stirring to break up the paste. Careful to not let it scorch. After about 5 minutes, add in the broth and whisk continuously until it comes together as a smooth sauce.
- Depending on the texture you want to achieve, you can reduce the broth to make a thicker Mole or add some more for a silky loose Mole. Wait until after you reduce to adjust seasoning if you aim for a thicker sauce.
- CURED NOPAL SALAD
- In a small bowl, mix together the nopal strips and salt, massaging the salt into the cactus. Set aside for 10 minutes, for the viscous liquid to begin to come out of the cactus. After 10 minutes, place the cactus into a colander into the sink and with the cold water running, wash the viscous liquid out, rinse thoroughly while massaging the strips to ensure the water gets through all of them.
- Transfer the cactus strips into a bowl and toss with the remaining ingredients.
- MOLE GRAZING PLATTER
- Assemble and Enjoy!
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