Recipes

MOLE GLAZED BRUSSEL SPROUTS (VEGAN)

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

1 lb Brussel Sprouts, trimmed cut in half

Salt and pepper

DIRECTIONS:

Preheat oven to 425 degrees

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 more salt and pepper and taste and adjust the seasonings.

Toss brussel sprouts with ¼ cup of vinaigrette. Reserve the rest and keep it on the fridge for later use.

Layer the brussel sprouts face down on a cooking sheet and sprinkle over more salt and pepper. Let them cook for 15-20 minutes. Carefully turn them over and allow another 10 minutes in the stove.

Toss with sliced almonds and extra vinaigrette if needed.

Mole Coloradito Pulled Pork Sliders

Take that jar of coloradito and bring your torta game to whole other level with this delicious mole pulled pork slider. This was just way too good and perfect for entertaining. Also, if you have left over pork, you can always make yourself a taco the next day, or a great breakfast machaca. Provecho!

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Author: Esteban Castillo

Ingredients

Sliders

⅓ cup Mole Coloradito
1 tsp Salt
1 tbsp Brown Sugar
1 Garlic clove, minced
3 Tablespoons lime juice
2.5 lbs of pork
1 Cup Chicken Stock

For the Slaw:

2 cups shredded cabbage
½ carrot shredded
¼ cup minced cilantro
½ tbsp oregano
½ teaspoon kosher salt
4 tablespoons lime juice

Instructions

For the Pulled Pork

In a large bowl mix together the mole, salt, brown sugar, garlic, and lime juice. Cut the pork into fist sized sized chunks and mix in the sauce to coat. Pour the chicken stock into the bottom of a slow cooker or dutch oven and place the pork on top.
Cook your pork in the slow cooker on high for 4-6 hours or if using the dutch oven place the pork in the chicken stock, cover and cook in an oven for 2-2½ hours at 300*F.

For the Slaw

In a large bowl, toss together the cabbage, carrot, cilantro, oregano and salt. Mix in the lime juice and toss everything again to combine.

To assemble

Take a spoonful of the pork and place it on the bottom bun, top with a spoonful of slaw. (Note: because the pork is juicy, you don't need to schmear mayo on the buns, but if you love mayo go ahead and do it!)

HUEVOS ENMOLADOS

Huge thank you to our friend lolas cocina for making this incredible weekend brunch recipe. We could not have been happier with this dish. It is absolutely perfect for any brunch gathering,or holiday celebration. Visit her blog for more pictures!

Mole Vinaigrette Chicken Tostadas

Every time we see one of @chicanoeats newest recipe creations, our heart smiles. They are always so creative and delicious. Skip this weeks Taco Tuesday and change it up with this mouth watering tostada and make it a Tostada Tuesday. Its so easy to make, specially if you have left over roasted chicken laying around and don't know what to do with it.

Remember, If you do recreate this recipe, don't forget to tag us using our hashtag #ilovemole. Provecho!

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Makes ¼ cup of Vinaigrette & 12 tostadas

Author: Esteban Castillo

Ingredients

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
tostadas
refried beans (can)
3 cups roasted chicken, shredded

Garnishes
lettuce, shredded
tomatoes, sliced
radishes, siced
queso cotija

Instructions

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.

KALE CHIPS

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!

BAKED MOLE ENCHILADAS

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.