Free shipping on orders over $50 | | sales@ilovemole.com
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    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.  

    Read more

    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.

    Read more

    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.

    Read more

    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

    Read more