This has to be the easiest mole I’ve made so far. It’s rich in fresh herbs, which makes it a bit more like a Mexican version of pesto than spicier moles, and it’s just a delightful way to eat herbs from the garden in summer. You can easily make this vegetarian by using vegetable broth instead of chicken stock and pairing it with vegetarian protein.

This makes enough for 4-6 people. The leftovers can be frozen into smaller portions if you’re not going to eat them within a week or so. Credit for this recipe goes to Quinta Brava in Oaxaca. I’ve added a few notes based on how I made this batch.

1 fresh bunch parsley
1 fresh bunch epazote*
1 fresh bunch cilantro
1 fresh bunch hierva santa**
12 tomatillos (the small kind)
1/4 onion
5 garlic cloves
1 tsp cumin
1 tsp oregano
1 tsp thyme
1 tsp allspice
1 tsp pepper
1 tsp cloves
1 stick cinnamon
~1 c. chicken or vegetable broth
~1/4 c. powdered masa
2 tbsp. vegetable oil

*If you can’t find this, you can substitute more of the other herbs, especially cilantro.
**This exists nowhere near me, so I substituted Thai basil based on advice on the internet.

Roughly chop the tomatillos and onion. Fry or toast with the garlic until brown (i.e., ~30 minutes in a toaster oven).

Process in a blender with a little chicken stock, then set aside.

Add all the plants with the leaves and stems in a blender with the broth (enough to make the blender work). Toast the spices to enhance the flavor, then add to the blender.

Heat a skillet with the oil on medium heat and add all the blended ingredients. Reduce the heat to low and sauté for about 10-15 minutes. Add masa to thicken.

Serve in a tortilla or over rice with your choice of protein and/or vegetables.