Recipes

INGREDIENTS:

• 1 bunch of Tuscan or dinosaur Kale
• 1 tablespoon of extra virgin olive oil
• 1/4 cup, Guelaguetza Mole Negro paste
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• Kosher salt and pepper to taste

INSTRUCTIONS:

• Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
• With a paring knife, remove and discard the thick stems from the kale leaves. Cut the leaves into pieces about 3 inches long. Reserve.
• In a medium bowl, combine extra virgin olive oil, apple cider vinegar, honey, salt and pepper to taste. Stir in Guelaguetza Mole Negro paste, and stir with spatula until mole paste has fully dissolved.
• Add kale with the mole mixture. Season with salt and pepper to taste. Using your hands, toss the kale until the leaves are evenly coated with the mole mixture.
• Spread kale pieces evenly on the parchment-lined baking sheets, sprinkle with salt to taste.
• Bake until the leaves are crispy, about 10 minutes (FLIP ONCE). Remove from oven, season with salt to taste. Let cool and serve. Enjoy!

INGREDIENTS: 

2 rotisserie chicken breasts, shredded

6 corn tortillas, warm

1 ½  cup mole coloradito sauce

¼ cup crumbled queso fresco

¼ cup chopped fresh parlsey

½ onion, sliced into rings

INSTRUCTIONS:

Preheat the oven to 350 degrees F.

In a 9x13 baking dish, roll up each tortillas with a tablespoon of mole and chicken.  Place each tortilla next to one another until the baking dish is full. Top off with the leftover mole sauce, queso fresco and onion rings.

Bake the enchiladas for 10-15 minutes, or until bubbly. Sprinkle chopped parsley over the top and serve.

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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.  

Provecho! 

Ingredients:

• 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

Batter

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

Preparation:

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. 

We are so excited to be collaborating with Esteban Castillo of Chicano Eats these next few weeks.  He has a series of very exciting recipes in store for us and we can’t wait!  In the meantime, check out this honey mole glazed wing recipe he made for us just in time for Super Bowl Sunday. 

Remember that you too can be featured on our blog by submitting your own mole recipe to info@ilovemole.com. 

 Happy Cooking ya’ll!