We love to use our mole paste in everything we can get our hands on, so it was only a matter of time until we cooked up a chicken wing recipe for all of you to enjoy. The combination of our mole coloradito paste, tamarind and hot sauce, compliment each other perfectly, making it a sure hit at any party. These wings are crunchy, savory, and have a subtle a hint of sweetness. Make sure to have a lot of napkins on-hand for your guests and enjoy!
Feel free to up the amount of hot sauce for an extra kick, and reserve a little of the coloradito-tamarind sauce to pour over French fries for a great side dish.
MOLE COLORADITO CHICKEN WINGS
Serving size: 6
Prep Time: 30 minutes / Marinate: Overnight
[CLICK BELOW FOR FULL RECIPE]
Who doesn’t love warm tamales for breakfast during this season?
Our Masa Harina is absolutely perfect to make your own tamal masa at home. You can knead the dough by hand, but we suggest you use a hand mixer to help the emulsification of the fat.
TAMALES DE MOLE
1 tsp baking powder
3 cups Masa Harina
1 tbsp salt
2 1/2 +1/2 cups Broth
16 corn husks, soaked in warm water
1 large chicken breast, cooked and shredded
1 cup mole negro sauce (recipe here)
PAN FRIED MOLE CHICKEN THIGHS
- 5 Bone-In Chicken Thighs
- 1 tsp Garlic granules
- 2 Tbsp Grapeseed oil
- 16oz @laguelaguetza Mole Paste
- 15oz canned tomato sauce
- 32oz Chicken or Veggie Broth
- 1 tsp salt
- 1 1/2 tbsp brown sugar
Season chicken thighs well with salt, pepper and garlic granules. In a heavy bottom pot, heat oil over medium-high heat. Once oil is hot, add chicken thighs skin-side down and cook undisturbed until nicely browned, about 6 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to plate and set aside.
Pour off the fat oil from the pot (but keep all the brown bits). Add tomato sauce and stir until pot has been deglazed. Add mole paste and stir until dissolved, about 2 to 3 minutes. Add Chicken broth and season with salt and sugar. Stir until the mole sauce has thickened, about 5-7 more minutes. Add back in the chicken and bring to a slow simmer. Cover and allow the chicken to finish cooking through, about 15 minutes more.
Garnish with chopped parsley and serve with rice on side, if desired
- 4-6lb whole chicken
- 2 tbsp @laguelaguetza mole negro paste
- 2 tsp + 2 tsp garlic granules
- 2 tsp +2 tsp salt
- 1 tbsp brown sugar
- 2 tsp red wine vinegar
- 2 tbsp grape seed oil
- Fresh ground pepper
In a bowl, mix the mole paste, 2 tsp of garlic granules, 2 tsp of salt, brown sugar, vinegar, and grape seed oil. Mix all together with a rubber spatula until fully dissolved.
Wash the chicken throughly and pat dry. Rub the chicken with the rest of the garlic granules, salt and pepper. Spread the mole mixture evenly throughout the chicken. Allow the chicken to rest for at least an hour in your fridge. Preheat the oven to 425.
Bring your chicken out of the fridge and bring it to room temperature. Place chicken on its side over chopped veggies on a baking sheet. Roast evenly, turning it on each side for 20 minutes and breast up for another 20 minutes. Total roasting time should be about 60 minutes or until internal temperature reaches 165.
We like to roast on a baking sheet over chopped veggies. We used sweet peppers, potatoes and carrots. Toss them with grape seed oil, salt pepper and finished them off with some fresh chopped parsley.
Transfer to the serving plate of choice and listo... you got yourself lunch and dinner for 4!