Blog and News | Authentic & Traditional Mexican Food | Guelaguetza – Tagged "mole"

Pizza Ala Oaxaca Recipe from a fan!

Looking for more creative ways to use Mole?

Mike Maheras from Los Angeles cooked up a Pizza recipe he calls:

"Pizza ala Oaxaca"

Here is his recipe:

INGREDIENTS:

Guelaguetza Black Mole Paste, prepared according to label directions and cooled
Chicken Breast or Thigh, boiled, shredded and cooled.
Oaxacan String Cheese
Cotija Cheese, grated
Homemade or prepared pizza crust
Cilantro

1. Pre-heat oven to 400 degrees. Place pizza stone or upside baking sheet on bottom of oven. Allow to heat at least 30 minutes.

2. Shred leftover chicken or boil chicken breast or thigh. Allow to cool and shred.

3. Prepare 1/4 jar of Guelaguetza Black Mole Paste according to directions. Slightly over reduce. Allow to cool.

4. On stretched pizza dough or prepared pizza crust, spoon Guelaguetza Black Mole sauce (in lieu of the traditional tomato sauce) over pizza dough up to 1/2 inch from end of crust.

5. Top dough/sauce base with shredded/grated Oaxacan String Cheese.

6. Top cheese with shredded chicken meat. 

7. Dust pizza with grated Cotija cheese.

8. Place pizza on pizza stone and cook until crust is crispy and cheese is melted and slightly browned.

9. Remove pizza to wire rack this allows crust to remain crispy) to cool slightly.

10. Top with torn cilantro, dust with additional Cotija cheese. Slice and eat.

Doesn't that look delicious? Thanks, Mike! And thanks to everyone who's purchased our mole so far. We've had orders from California, to Illinois, to Massachusetts and as far as Florida. And yes, we do ship worldwide. Happy cooking!

We look forward to sharing more unique ideas with you guys, so keep sharing with us, so that we may share with the world. You can reach us through Twitter: @LaGuelaguetza or through Instagram: @LaGuelaguetza using our hashtag: #ilovemole

Mole Ribs!

We like to say that our mole is not limited to how you've had it in the past. Creativity is inherent in cooking. So we love it when we get in pictures from our customers that show just that, a new take on Mole.

This weeks mole idea is from our friend Eric in Montana. He sent us this this picture of something mouth-watering he did with his Mole sauce

They are Mole Ribs! Made with Guelaguetza's black mole. Eric tells us:" Your mole paste is fantastic and I'll certainly be using it again." His Recipe for the ribs: I covered the babyback ribs with a rub (below), foil wrapped them, and baked them at 200 for two hours. I transferred them to the charcoal grill for an hour of indirect heat, applying the sauce in the last 20 minutes.

Note: I don't tend to measure things, so sorry for the lack of specificity on ingredient quantity.

Rub: Chili powder, brown sugar, cayenne pepper, cumin, kosher salt, black pepper, chipotle pepper, cinnamon, onion powder, garlic powder, coffee grounds

Thanks Eric!