Recipes

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.

MOLE VINAIGRETTE

INGREDIENTS

¼ cup apple cider vinegar

2 tablespoons, Guelaguetza Mole Rojo paste

2 tablespoons sugar

1 teaspoon salt

½ teaspoon freshly ground black pepper

¾ cup extra virgin olive oil

1 garlic clove, minced

DIRECTIONS

Combine vinegar in a bowl with Guelaguetza Mole Rojo paste, garlic, sugar, salt and pepper. With a spatula, work the Mole paste until it fully dissolves into the rest of ingredients. Using a whisk, beat in the olive oil by droplets, whisking constantly. Add garlic and Taste and adjust the seasonings.

ELOTE CON MOLE

INGREDIENTS:

2 ears corn, unhusked
3 tablespoons unsalted butter, room temperature
1 tablespoon mole coloradito
1 lemon, its juice
salt
1 lemon
1/4 cup grated cotija cheese

DIRECTIONS:

Preheat oven to 350 degrees F.
Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.
In a blender, blend butter, mole coloradito, lemon juice and dash of salt
Peel down the husks. Rub each ear of corn with lemon, plus the butter/mole mixture
Serve immediately, sprinkled with cotija cheese

MOLE GRILLED SHRIMP

Here is an easy way to grill shrimp. It can be done on your oven or on a charcoal or gas grill. Perfect for that summer bbq you’ve been planning to host. These will be a hit every time. The mole paste gives the shrimp the perfect amount of smoke and light heat. Remember that shrimp cook rather quickly, specially when they are peeled. Also, larger shrimp are best for outdoor grilling. Enjoy!

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