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      Recipes

      CHILE PASILLA CHILAQUILES

      CHILE PASILLA CHILAQUILES
      

      Our chile pasilla adds the perfect amount of smoke and sublet heat to this chilaquiles recipe.  It is the perfect weekend breakfast for the family.  Serve with fried eggs, or crumbled fresh cheese on top.  The recipe calls for a serrano pepper to up the heat, but feel free to omit if are looking for a milder sauce. 

       

      INGREDIENTS:

      For the sauce:

      2 dried chile pasillas, stems removed

      1 serrano chile (optional)

      1/4 cup white onion, roughly chopped

      2 garlic cloves, peeled and minced

      1 sprig of epazote or parsley

      Salt to taste

      2 tablespoons of vegetable oil

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      OAXACA REFRIED BEANS

      OAXACA REFRIED BEANS

      Be warned, that once you make refried beans like these, you’ll never want to eat canned beans ever again.  Use them as a dip with tortilla chips, spread them on your quesadillas or on your next favorite Mexican sandwich.  

      Our secret ingredient is of course our dried avocado leaves.  If you want to crank up the punch, toast them on a hot griddle for a few seconds on each side prior to blending them w the cooked beans. 

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      MOLE COLORADITO WINGS

      MOLE COLORADITO WINGS

      We love to use our mole paste in everything we can get our hands on, so it was only a matter of time until we cooked up a chicken wing recipe for all of you to enjoy. The combination of our mole coloradito paste, tamarind and hot sauce, compliment each other perfectly, making it a sure hit at any party. These wings are crunchy, savory, and have a subtle a hint of sweetness. Make sure to have a lot of napkins on-hand for your guests and enjoy!
      Feel free to up the amount of hot sauce for an extra kick, and reserve a little of the coloradito-tamarind sauce to pour over French fries for a great side dish.

      MOLE COLORADITO CHICKEN WINGS
      Serving size: 6
      Prep Time: 30 minutes / Marinate: Overnight

      [CLICK BELOW FOR FULL RECIPE]

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