- 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
- refried beans (can)
- 3 cups roasted chicken, shredded
- lettuce, shredded
- tomatoes, sliced
- radishes, siced
- queso cotija
- 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.
- Add the shredded chicken to the vinaigrette and toss until the chicken is evenly coated.
- 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.
- 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
- 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!
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
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.
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
- 2 Hidden Villa Ranch eggs, whites and yolks separated
- 3 tbsp. flour
- Frying oil
- Char, peel, and remove seeds from pasilla peppers then set aside.
- 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.
- Fill each charred pasilla pepper with mixture from saucepan and then coat each pepper with flour. Set aside.
- Beat Hidden Villa Ranch egg whites until reaching a firm consistency, then mix in egg yolks gently.
- 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.
- Prepare mole sauce per label instructions and serve chiles rellenos bathed in mole sauce.
- 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
- Slice each egg in half lengthwise and scoop out the yolks into a fine mesh strainer placed over a large bowl.
- 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.
- 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.
- 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.
- Pipe the mixture evenly between the 16 halves, and garnish with a few chorizo crumbles and chives.