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      Recipes

      TAMALES DE MOLE

      TAMALES DE MOLE

      Who doesn’t love warm tamales for breakfast during this season? 

      Our Masa Harina is absolutely perfect to make your own tamal masa at home.  You can knead the dough by hand, but we suggest you use a hand mixer to help the emulsification of the fat.  

      TAMALES DE MOLE

      INGREDIENTS

      1cup Lard 

      1 tsp baking powder

      3 cups Masa Harina 

      1 tbsp salt 

      2 1/2 +1/2 cups Broth 

      16 corn husks, soaked in warm water

      1 large chicken breast, cooked and shredded

      1 cup mole negro sauce (recipe here)

       

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      PAN FRIED MOLE CHICKEN THIGHS

      PAN FRIED MOLE CHICKEN THIGHS

      PAN FRIED MOLE CHICKEN THIGHS

      INGREDIENTS:

      • 5 Bone-In Chicken Thighs
      • Salt
      • Pepper
      • 1 tsp Garlic granules
      • 2 Tbsp Grapeseed oil
      • 16oz @laguelaguetza Mole Paste
      • 15oz canned tomato sauce
      • 32oz Chicken or Veggie Broth
      • 1 tsp salt
      • 1 1/2 tbsp brown sugar

       

      DIRECTIONS:

      Season chicken thighs well with salt, pepper and garlic granules.  In a heavy bottom pot, heat oil over medium-high heat.  Once oil is hot, add chicken thighs skin-side down and cook undisturbed until nicely browned, about 6 to 6 minutes.  Flip and brown the other side, about 4 to 5 minutes more.  Transfer to plate and set aside.

      Pour off the fat oil from the pot (but keep all the brown bits).  Add tomato sauce and stir until pot has been deglazed.  Add mole paste and stir until dissolved, about 2 to 3 minutes.  Add Chicken broth and season with salt and sugar.  Stir until the mole sauce has thickened, about 5-7 more minutes.  Add back in the chicken and bring to a slow simmer.  Cover and allow the chicken to finish cooking through, about 15 minutes more.

      Garnish with chopped parsley and serve with rice on side, if desired

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      BLACK MOLE RUB ROAST CHICKEN

      BLACK MOLE RUB ROAST CHICKEN

      INGREDIENTS:

      • 4-6lb whole chicken
      • 2 tbsp @laguelaguetza mole negro paste
      • 2 tsp + 2 tsp  garlic granules
      • 2 tsp +2 tsp salt
      • 1 tbsp brown sugar
      • 2 tsp red wine vinegar
      • 2 tbsp grape seed oil
      • Fresh ground pepper

       

      INSTRUCTIONS:

      In a bowl, mix the mole paste, 2 tsp of garlic granules, 2 tsp of salt, brown sugar, vinegar, and grape seed oil.  Mix all together with a rubber spatula until fully dissolved.

      Wash the chicken throughly and pat dry.  Rub the chicken with the rest of the garlic granules, salt and pepper.  Spread the mole mixture evenly throughout the chicken.  Allow the chicken to rest for at least an hour in your fridge.  Preheat the oven to 425.

      Bring your chicken out of the fridge and bring it to room temperature.  Place chicken on its side over chopped veggies on a baking sheet.  Roast evenly, turning it on each side for 20 minutes and breast up for another 20 minutes.  Total roasting time should be about 60 minutes or until internal temperature reaches 165.

      We like to roast on a baking sheet over chopped veggies.  We used sweet peppers, potatoes and carrots.  Toss them with grape seed oil, salt pepper and finished them off with some fresh chopped parsley.

      Transfer to the serving plate of choice and listo... you got yourself lunch and dinner for 4!

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      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.  

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      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.

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