Recipes

Make Mole from our Starters

For the holidays, our family launched our 12oz gifting jars, perfect for a family of 4. We wanted to bring you the simplest way to make Guelaguetza's iconic mole at home. Trust us when we say that after a taste of our mole, you are going to want to pour it over everything. (Our starters also make the world's best enchilada sauce.. provecho!)

Apple Cider-Coloradito Glazed Carrots

Yield: 4 to 6 servings

Active time: 40 minutes

Total time: 45 minutes

Ease of preparation: Easy

Ingredients

1 pound carrots, peeled, trimmed and cut in half lengthwise (about 16 small to medium carrots)
2 tablespoons olive oil
3 tablespoons unsalted butter
1 garlic clove, finely minced
¼ cup Guelaguetza Mole Coloradito
1 ½ cups apple cider
3 tablespoons apple cider vinegar
1 tablespoon maple syrup or honey
1 teaspoon finely chopped fresh tarragon
1 tablespoon finely minced chives
Salt and freshly ground pepper

Preparation

Heat oven to 400 degrees.

Place carrots on a rimmed baking sheet. Drizzle with oil and season with ½ teaspoon salt and 1 teaspoon freshly ground pepper. Roast, tossing once halfway, until carrots start to darken around the edges and they’re fork-tender, 20 minutes.

Meanwhile, add 1 tablespoon butter to a shallow medium skillet over medium heat. Add garlic and cook until fragrant, 2 minutes. Add Guelaguetza Mole Coloradito, cider, vinegar, maple syrup or honey, tarragon and ¾ teaspoon salt. Whisk vigorously as the mixture cooks until mole fully dissolves into liquid, this will take a few minutes. Cook until reduced and thick like syrup, 15 to 18 minutes. Reduce heat to low and whisk in remaining 2 tablespoons butter. Taste and adjust seasonings if you like, flavors will be savory, sweet and sour.

Remove carrots from the oven. In a large platter, pour half of the glaze. Add carrots on top, drizzle with remaining glaze. Garnish with chives and serve.