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    Recipes

    HONEY MOLE GLAZED WINGS

    HONEY MOLE GLAZED WINGS




     

    We are so excited to be collaborating with Esteban Castillo of Chicano Eats these next few weeks.  He has a series of very exciting recipes in store for us and we can’t wait!  In the meantime, check out this honey mole glazed wing recipe he made for us just in time for Super Bowl Sunday. 

    Remember that you too can be featured on our blog by submitting your own mole recipe to info@ilovemole.com

     Happy Cooking ya’ll!

    Print

    Makes 2 lbs of wings.

    Author: Esteban Castillo Via @chicanoeats

     

    Ingredients

     For the wings

    • 2 lbs chicken wings
    • 2 tablespoons of vegetable oil
    • 2 teaspoons of salt
    • 1 teaspoon cracked black pepper
    • ⅓ cup chicken stock
    • ¼ cup of honey
    • 2 tablespoons of mole coloradito
    • ½ teaspoon crushed red paper flakes
    • Garnish
    • sesame seeds
    • green onion

     

    Instructions

    • Preheat your oven to 400 degrees.
    • In a large bowl, toss together the chicken wings, oil, salt, and pepper. Disperse the wings evenly on a baking sheet lined with parchment paper. Bake your wings for 50-55 minutes until crispy and golden brown.
    • In a small saucepan, mix the chicken stock, honey, mole coloradito and the red pepper flakes. Cook on medium-high heat for five minutes, whisking constantly until everything comes together.
                Toss the wings in the honey mole glaze a

    MOLE 101

    MOLE 101

    How do you make our mole you ask?  Simple!  It will take you less than ten minutes to have the perfect mole meal at the dinner (or breakfast meal).  Our mole pastes have easy to follow instructions and make for the perfect enchiladas. They are also perfect to pour over ham and eggs!   Feel free to browse our blog for more creative and fun ways to incorporate our mole paste in your every day meals! 

    Guelaguetza's Mole Paste Recipe:

    1 lb. Guelaguetza's Mole Paste

    2 lbs. red tomatoes, cut in fours / or 2 cups of tomato sauce

    ½ cup of Water (if using fresh tomatoes)

    2 cups chicken broth

    ¼ teaspoon salt

    1 tablespoon Oaxacan chocolate (can substitute with brown sugar)

    DIRECTIONS: 

    Place the tomatoes and water in a pot and bring to a boil for 20 minutes. Pour boiled tomatoes into a blender and blend for 10 seconds. (You can skip this step if using store bought tomato sauce)

    Strain the tomatoes back (or tomato sauce) into the pot and stir in Guelaguetza's black mole paste until the paste has fully dissolved.

    Bring mole mixture to medium heat; add chicken broth. Season with salt, and chocolate.

    Stir for another 10 minutes until the mole comes to a boil.

    Enjoy! 

     

    GRILLED MOLE CHICKEN SALAD

    GRILLED MOLE CHICKEN SALAD

    Summer is here and with that comes more grilling and picnic recipes.  Our test kitchen has been jamming to bring you this bright and delicious Grilled Chicken Salad recipe using a Mole Rojo marinade.  It is really everything you could expect from a perfect salad.  The marinade is absolutely delicious, and we couldn’t get enough of it.  The grilled asparagus glazed with the marinade were the highlight.  We couldn’t stop munching on them! We hope all of you enjoy and don’t forget to stock up on your jars of mole this summer.  

     

    INGREDIENTS

    ¼ cup apple cider vinegar

    2 tablespoons, Guelaguetza Mole Rojo paste

    2 tablespoons sugar

    1 teaspoon salt

    ½ teaspoon freshly ground black pepper

    ¾ cup extra virgin olive oil

    1 garlic clove, minced

    2 cups mixed greens

    1 bunch of asparagus 


    DIRECTIONS

    Combine vinegar in a bowl with Guelaguetza Mole Rojo paste, garlic, sugar, salt and pepper. With a spatula, work the Mole paste until it fully dissolves into the rest of ingredients. Using a whisk, beat in the olive oil by droplets, whisking constantly. Add garlic and Taste and adjust the seasonings.

    Reserve three tablespoons of the vinaigrette and pour the rest into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining vinaigrette for dressing.

    Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until chicken is cooked but juicy.  Grill asparagus until lightly charred, set aside. 

    In a large bowl, combine the salad greens and asparagus; add reserved dressing and toss to coat. Divide among four serving plates. Slice chicken; serve atop the salad. Add some finishing salt and serve.