Recipes

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.

Mole Buddha Bowl (VEGAN)

Our friend

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.

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.

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:

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, mole coloradito, 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

MOLE GRILLED SHRIMP

1 pound raw frozen shrimp, deveined, shells on
1 sticks cold butter
2 tablespoons mole coloradito
1/4 cup fresh parsley leaves
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
5 cloves garlic, peeled
1 whole lemon, juiced

DIRECTIONS:

Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.

To the bowl of a food processor, add the butter, mole, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.

Bake until the shrimp is opaque and the butter is hot and bubbly.

Put it on skewers (optional) and enjoy!