Recipes

• ⅓ cup Vegetable Oil
• 10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
• 2 cups prepared Mole Negro sauce (learn how to make mole w our paste)
• 1/4 cup crumbled queso fresco
• 1/4 onion, finely chopped
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup Mexican crema, or sour cream
• 1 fried egg (optional) 

INSTRUCTIONS:

Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.

In the same pan, add the black mole sauce and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 3-5 minutes. Top with cheese, onions, and cilantro.  Drizzle Sour cream and top with a fried egg.  serve immediately.

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INGREDIENTS:

¼ cup diced onion

1 teaspoon cumin

One 14 1/2-ounce can black beans, rinsed and drained

2 tablespoons mole paste

¼ cup chicken broth

½ teaspoon garlic flakes

Pinch salt

2 rotisserie chicken breasts, shredded

1 bag salted tortilla chips, about 13 oz

24 ounces shredded cheese 

¾ cup pico de gallo (homemade or store bought)

1 or 2 ripe avocados, cubed

INSTRUCTIONS:

Preheat oven to 325° F.

Heat a pan over medium heat. Saute onions and cumin for 5 minutes until fragrant.   Add beans.  Stir for 5 more minutes and add vegetable broth, garlic flakes and mole until mole is fully dissolved. Add shredded chicken and stir to combine. Remove from flames.

On a medium baking pan with a high lip (or another oven-proof casserole dish), spread out a serious layer of tortilla chips. Next, evenly spread half of the chicken and beans mixture over the chips, and then half of the cheese. Repeat with another layer of chips, the rest of the chicken and beans, and then the remaining cheese.

Bake nachos in the oven for about 15 minutes, or until both layers of cheese are melted.

Remove nachos from oven and sprinkle with pico de gallo and cubed avocado.

You can also serve it with a side of guacamole.

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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.

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