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    Recipes

    MOLE AIOLI

    MOLE AIOLI
    Our mole is not just meant to be prepared on enchiladas or over chicken.  This wonderful mole aioli will make you want to get creative on the kitchen.  Use this Aioli on egg salads or in a sandwich spread.  You will fall in love.  A staple on everyones fridge.  
    Ingredients 
    • 1 large egg yolk
    • 1 small garlic clove, finely grated
    • ¼ teaspoon kosher salt plus more to taste
    • ¼ cup grapeseed oil
    • ¼ cup extra-virgin olive oil
    • 1 teaspoon, Guelaguetza Mole Negro paste
    • ¼ Lemon, its juice
    • Freshly ground black pepper 
    Directions
    In a medium bowl, whisk egg yolk, garlic, salt and about 2 teaspoons of water.  Add Guelaguetza Mole Negro and dissolve with spatula until mole paste fully dissolves.  
    Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoon at a time, until sauce is thickened and emulsified. Continue whisking, add olive oil in a slow, steady stream. Season aioli with lemon juice, pepper, and salt to taste.

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    Mole Buddha Bowl (VEGAN)

    Mole Buddha Bowl (VEGAN)

     

    Our friend Piloncillo y Vainilla whipped up this delicious Buddha Bowl, perfect for this time of year! We absolutely love Buddha Bowls, they are nutritious, easy to prepare and most of all, DELICIOUS.  We were jumping in joy when we received this recipe.  

    Get your jar of coloradito here and for full recipe and pictures, visit Piloncillo and Vainilla's blog! (esta receta tambien esta disponible en Español

     

    BUDDHA MEXICAN BOWL

    The Mexican Buddha bowl is a bowl with rice, sautéed green leaves, roasted vegetables and chickpeas in a creamy sauce of Oaxacan mole Coloradito.

    Servings: 4 people
    Author: Piloncillo&Vainilla
    INGREDIENTS
    Sauce:
    • 2 tablespoons of mole Coloradito of the Guelaguetza
    • 1 clove garlic
    • 1/2 cup chopped almonds
    • 1/2 teaspoon salt
    • 2 cups water
    • 1 teaspoon of oil
    Bowl:
    • 31/2 cups cooked rice
    • 3 cups cooked chickpeas or two cans
    • 250 g of cherry tomatoes
    • 4 large cuffs of kale spinach or a mixture of the two
    • Toasted sesame
    • Sliced ​​onion purple
    INSTRUCTIONS:
    1. Put the mole paste, clove of garlic, almonds, salt and water in the blender. Mix well and test well. Adjust the seasoning if necessary.
    2. In a frying pan put the teaspoon of oil and empty the sauce, leave to medium fire until it begins to boil.
    3. Add the chickpeas and lower the heat, leave until necessary.
    4. In a separate skillet or in a toaster oven, fold the tomatoes and green leaves with a little salt and a little olive oil.
    5. To serve, divide the rice, green leaves, and tomatoes, into four pasta bowls. Then add a ladle of chickpeas in mole sauce on top.
    6. Lastly, finish it off with toasted sesame and onion.

     

    MOLE EGG SALAD SANDWICH

    MOLE EGG SALAD SANDWICH

    EGG SALAD SANDWICH:

    Ingredients:

    9 eggs

    ¼ cup mole Aioli (recipe)

    1 teaspoon Dijon mustard

    2 tablespoons chopped green onion

    ¼ teaspoon paprika

    ½ lemon, juiced

    Coarse salt and freshly ground pepper

    Butter lettuce or arugula

    8 to 12 slices white sandwich bread, sliced about ½-inch thick, toasted

    Salt and freshly ground pepper

    1 avocado, halved, peeled, seeded and sliced lengthwise

    Bacon


    Directions:

    Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander; place in ice water bath to stop the cooking. Peel eggs and roughly chop them, reserve.

    In a medium bowl, place chopped eggs, stir in Mole Negro aioli, mustard, onions, lemon juice, paprika, and salt and pepper to taste. Using a rubber spatula, gently mix until combined.

    Line half of the slices with lettuce. Spread with an even layer of egg salad. Arrange about three to four slices of avocados, bacon and lettuce or arugula on top. Top with remaining bread. Cut in half and serve.

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    MOLE VINAIGRETTE

    MOLE VINAIGRETTE
    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
    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.

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    ELOTE CON MOLE

    ELOTE CON MOLE

    INGREDIENTS:

    • 2 ears corn, unhusked
    • 3 tablespoons unsalted butter, room temperature
    • 1 tablespoon mole coloradito
    • 1 lemon, its juice
    • salt
    • 1 lemon
    • 1/4 cup grated cotija cheese

    DIRECTIONS:

    1. Preheat oven to 350 degrees F.
    2. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.
    3. In a blender, blend butter, lemon juice and dash of salt
    4. Peel down the husks. Rub each ear of corn with lemon, plus the butter/mole mixture
    5. Serve immediately, sprinkled with cotija cheese

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