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    Loaded Black Mole Braised Beef Fries

    Loaded Black Mole Braised Beef Fries

    Nothing makes our heart happier than when others come up with creative, fun ad incredibly delicious mole recipes.  These mole braised beef fries come from one of our favorite food blogs, Hola Jalapeño.  We love all Kate does with her blog.  Not only are her pictures gorgeous, her recipes are so easy to follow and so well thought out.  Thank you so much for the post Kate! 

    For Full Recipe, visit her blog - Hola Jalapeño

    Mole Coloradito Pulled Pork Sliders

    Mole Coloradito Pulled Pork Sliders

    Take that jar of coloradito and bring your torta game to whole other level with this delicious mole pulled pork slider.   This was just way too good and perfect for entertaining.  Also, if you have left over pork, you can always make yourself a taco the next day, or a great breakfast machaca.  Provecho! 
    • ⅓ cup Mole Coloradito
    • 1 tsp Salt
    • 1 tbsp Brown Sugar
    • 1 Garlic clove, minced
    • 3 Tablespoons lime juice
    • 2.5 lbs of pork
    • 1 Cup Chicken Stock

    For the Slaw:

    • 2 cups shredded cabbage
    • ½ carrot shredded
    • ¼ cup minced cilantro
    • ½ tbsp oregano
    • ½ teaspoon kosher salt
    • 4 tablespoons lime juice
    For the Pulled Pork 
    1. In a large bowl mix together the mole, salt, brown sugar, garlic, and lime juice. Cut the pork into fist sized sized chunks and mix in the sauce to coat. Pour the chicken stock into the bottom of a slow cooker or dutch oven and place the pork on top.
    2. Cook your pork in the slow cooker on high for 4-6 hours or if using the dutch oven place the pork in the chicken stock, cover and cook in an oven for 2-2½ hours at 300*F.

    For the Slaw

    1. In a large bowl, toss together the cabbage, carrot, cilantro, oregano and salt. Mix in the lime juice and toss everything again to combine.

    To assemble 

    1. Take a spoonful of the pork and place it on the bottom bun, top with a spoonful of slaw. (Note: because the pork is juicy, you don't need to schmear mayo on the buns, but if you love mayo go ahead and do it!)

    Crab Chiles Rellenos w Mole

    Crab Chiles Rellenos w Mole


    Now that lent is upon us, we decided to share with you all a recipe we created in collaboration w the Super Mamas and Northgate Markets.  If you are reading this and live in Southern California, then you are familiar with Northgate Markets, our favorite neighborhood grocer.  The Super Mamas created this delicious lent favorite recipe for all of you to enjoy.  If you are skeptical about the crab/pear/mole combo, please, don't be.  We tested out the recipe in our test kitchen and we are absolute fans.  Also, If making chiles rellenos scares you, then just make the filling part of the recipe, spread it over a tostada and drizzle some mole on top.  Believe us, they are just as delicious.  



    • 6 pasilla peppers charred, peeled, and seedless
    • 1 cup Mole Guelaguetza (red or black)
    • ½ lb. imitation crab meat
    • 1 pear, diced
    • ½ white onion, diced
    • 3 tbsp. oil
    • ½ cup raisins
    • 2 tomatoes
    • 1 tbsp. sugar
    • Salt
    • Pepper


    • 2 Hidden Villa Ranch eggs, whites and yolks separated
    • 3 tbsp. flour
    • Frying oil



    1. Char, peel, and remove seeds from pasilla peppers then set aside.
    2. Heat oil in a saucepan and add imitation crab meat, pear, and raisins. Grind tomatoes with sugar and add to saucepan. Season with salt and pepper.
    3. Fill each charred pasilla pepper with mixture from saucepan and then coat each pepper with flour. Set aside.
    4. Beat Hidden Villa Ranch egg whites until reaching a firm consistency, then mix in egg yolks gently.
    5. Dip the flour coated chiles into the batter and fry in abundant hot oil until golden on both sides. Drain excess oil on paper towels.
    6. Prepare mole sauce per label instructions and serve chiles rellenos bathed in mole sauce. 

    Mole Vinaigrette Chicken Tostadas

    Mole Vinaigrette Chicken Tostadas

    Every time we see one of @chicanoeats newest recipe creations, our heart smiles.  They are always so creative and delicious.  Skip this weeks Taco Tuesday and change it up with this mouth watering tostada and make it a Tostada Tuesday.  Its  so easy to make, specially if you have left over roasted chicken laying around and don't know what to do with it.  
    Remember, If you do recreate this recipe, don't forget to tag us using our hashtag #ilovemole.  Provecho! 
    Makes ¼ cup of Vinaigrette & 12 tostadas
    • For the Vinaigrette
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon mole negro
    • 1 teaspoon brown sugar
    • pinch of mexican oregano


    • For the Tostadas
    • tostadas
    • refried beans (can) 
    • 3 cups roasted chicken, shredded


    • Garnishes
    • lettuce, shredded
    • tomatoes, sliced
    • radishes, siced
    • queso cotija
    1. In a large bowl, whisk together the extra virgin olive oil, vinegar, mole negro, brown sugar, and oregano. Whisk until the mole has completely dissolved.
    2. Add the shredded chicken to the vinaigrette and toss until the chicken is evenly coated.
    3. To assemble the tostadas: Start by schmearing the tostada with refried beans. Add about ¼ cup of the shredded chicken and top with lettuce, tomato, radishes and crumbled cotija.

    Mole Coloradito Deviled Eggs

    Mole Coloradito Deviled Eggs

    Our friend Esteban, aka @ChicanoEats has done it again.  This time he surprised us with this out of this world deliciousness, deviled eggs recipe.  We must admit, eggs and mole are one of our most favorite combos.  Our dad's favorite meal is actually scrambled eggs and ham with a drizzle (big drizzle) of mole negro.  We also always keep a small saucepan of mole on our stove top to throw over any breakfast meal.  These deviled eggs however, took the mole egg game to a whole other level.  They were decadent and packed with flavor.  An absolute must have at any brunch.  Try them out and let us know what you think! 
    Thank you Esteban! 
    Makes 16
    • 8 Eggs, hard steamed, or boiled, completely cooled and peeled
    • 2½ Tablespoons crema mexicana (or sour cream)
    • 2 Tablespoons pepperoncini juice
    • 1 Tablespoon mole coloradito
    • Salt and pepper to taste


    • ¼ cup cooked chorizo or longaniza
    • Chives, minced
    1. Slice each egg in half lengthwise and scoop out the yolks into a fine mesh strainer placed over a large bowl.
    2. Use a spoon to press the yolks through the strainer into the bowl. Lift the strainer and scrape off any yolk that might still be hanging.
    3. Add the crema mexicana, pepperoncini juice, mole coloradito and salt and pepper to your yolks. Whisk thorougly combine. Transfer the mixture to a large zip top or piping bag.
    4. If you have frosting tips, go ahead and use those for a cleaner pipe, otherwise snip off the end of the ziploc bag to pipe.
    5. Pipe the mixture evenly between the 16 halves, and garnish with a few chorizo crumbles and chives.