Recipes

Blog Menu

MOLE AIOLI

Posted by Bricia Lopez · August 09, 2017

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, it’s 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.

0 comments

Mole Buddha Bowl (VEGAN)

Posted by Bricia Lopez · August 09, 2017

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:

Put the mole paste, clove of garlic, almonds, salt and water in the blender. Mix well and test well. Adjust the seasoning if necessary.
In a frying pan put the teaspoon of oil and empty the sauce, leave to medium fire until it begins to boil.
Add the chickpeas and lower the heat, leave until necessary.
In a separate skillet or in a toaster oven, fold the tomatoes and green leaves with a little salt and a little olive oil.
To serve, divide the rice, green leaves, and tomatoes, into four pasta bowls. Then add a ladle of chickpeas in mole sauce on top.
Lastly, finish it off with toasted sesame and onion.

0 comments

MOLE EGG SALAD SANDWICH

Posted by Bricia Lopez · May 01, 2017

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.

0 comments

MOLE VINAIGRETTE

Posted by Bricia Lopez · April 01, 2017

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.

0 comments

ELOTE CON MOLE

Posted by Bricia Lopez · March 31, 2017

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:

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

0 comments