Avocado Green Mole Tamale Bowl

Formal Dining For Chefs

Avocado Green Mole Tamale Bowl


  • Guac-a-Mole Tamale Bowl
  • 3 quarts Cilantro Lime Rice, sub-recipe
  • 1.5 quarts black beans, prepared
  • 24 each chicken tamales, prepared
  • 3 quarts Avocado Green Mole Sauce, sub-recipe
  • 1.5 quarts pico de gallo, prepared
  • 3 cups queso fresco, crumbled
  • Cilantro Lime Rice
  • 3 quarts long grain rice, prepared
  • 1.5 tablespoons salt
  • .5 cup fresh lime juice
  • .75 cup cilantro, roughly chopped
  • Avocado Green Mole Sauce
  • 5.5 cups pepitas, husked
  • 4.75 cups tomatillos, husked, halved
  • 3.5 cups Avocaods From Mexico, stage 5, largely diced
  • 2.33 cups white onion, roughly chopped
  • .25 cup jalapeño peppers, cleaned, roughly chopped
  • 2.33 cups fresh cilantro, roughly chopped
  • 1.25 cups romaine lettuce, roughly chopped
  • 2.5 teaspoons garlic, minced
  • 5 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 2.5 teaspoons ground cumin
  • 1.5 teaspoons ground coriander
  • 3.5 cups chicken stock, unsalted
  • 3.5 teaspoons kosher salt
  • 1 teaspoon fresh lime juice


  1. Guac-a-Mole Tamale Bowl Instructions: Assemble each Guac-a-mole Tamale Bowl by topping 1 cup of Avocado Green Mole Sauce with .5cup of cilantro lime rice, .5 cup black bean, 1 chicken tamale, .25cup pico de gallo, and finish with 2 Tablespoons of crumbled queso fresco.
  2. Cilantro Lime Rice Instructions: Gently fold all ingredients together until thoroughly combined. / Use immediately or quickly cool and refrigerate for up to 2 days.
  3. Avocado Green Mole Sauce Instructions: In a medium cast iron skillet over medium-high heat, toast pepitas until they start to pop and turn a light golden brown, about 5 minutes. Transfer to a blender and process until finely ground. / Place ground pepitas, tomatillos, avocado, onion, jalapeños, cilantro, lettuce, and garlic in the jar of a blender. Puree until smooth. / Heat oil in a medium saucepan over medium-high heat until shimmering. Add ground cumin & coriander and cook for 30 seconds, or until fragrant. Add in pureed avocado paste and cook, stirring constantly, until thickened almost to the consistency of tomato paste, about 5 minutes. / Stir in chicken broth and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove sauce from heat and finish with kosher salt and remaining lime juice. / Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating before use.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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