In the style of Chef Tere Barajas
Seepweed with hibiscus mole(Photo: Sergio Mendoza)
Ingredients for Seepweed with Hibiscus Mole (Yields 4 servings)
- 100 grams of mole pasta
- 10 grams of hibiscus concentrate
- Vegetable broth
- 10 grams dried shrimp
- 10 grams cactus, cubed
- 10 grams cooked cambray potato
- 50 grams washed seepweed
- Salt to taste
PREPARATION (1 hour)
Hydrate mole with the hibiscus concentrate and a little vegetable broth. Add the other ingredients and more broth, if necessary. Add salt to taste. Reserve.
For the assembly: Arrange a spoonful of seepweed, accompany with toast, a drizzle of olive oil and shrimp powder.
Recipe published in El Universal
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