Recipes

Peanut Butter and Mole Blossoms

Yield: About 24 cookies

Ingredients:

1/2 cup (115g) unsalted butter, softened
1/2 cup (125g) peanut butter
1/2 cup (100g) granulated sugar (plus more for rolling)
1/2 cup (110g) brown sugar, packed
1 large egg
1 tsp almond extract
1 tbsp milk
1 3/4 cups (220g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tbsp mole starter
24 chocolate kisses (or Oaxaca chocolate squares if available)

Instructions:

Step 1

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, milk, and mole starter, beating until well combined.

Step 3

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Step 4

Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be soft but not sticky. Chill for 15 minutes if it feels too soft to handle.

Step 5

Scoop out tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat, then place on the prepared baking sheets about 2 inches apart.

Step 6

Bake for 8–10 minutes or until the cookies are lightly golden and slightly puffed.

Step 7

Immediately press a chocolate kiss or a square of Oaxaca chocolate into the center of each cookie. The cookies will crack slightly around the edges, which is perfect.

Step 8

Let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. The chocolate will set as the cookies cool.

MOLE CASAMIENTO WITH SQUASH

This Mole Coloradito Casamiento with Roasted Delicata Squash is the perfect fusion of traditional Salvadoran and Mexican cuisines. Casamiento, meaning "marriage" in Spanish, traditionally combines rice and beans and is a staple in Salvadoran cuisine. This version enhances the classic with our rich, complex and everyone's favorite mole coloradito, lending depth to the beans and rice. The roasted delicata squash, tossed in mole and olive oil, adds a caramelized sweetness that complements the savory base. Finished with crumbled queso fresco (or feta), roasted pepitas, and fresh parsley, this dish is the ideal marriage of flavors and textures, celebrating the culinary traditions of both Central America and Mexico.

Mole Bean Chili with Mushrooms

Wrap yourself in your comfiest of blankets and get ready to enjoy your next favorite fall soup. Our Guelaguetza Mole Negro starter forms the backbone of this dish, enriched by the earthy tones of mixed mushrooms and a hint of apple cider vinegar for acidity. The blend of cumin, coriander, and garlic adds a warm, aromatic complexity, while Ayocote Primary Beans contribute a creamy texture, harmoniously marrying with the velvety mole.