Recipes
At our restaurant, we like to greet our customers with a bowl of chips, drenched with our signature coloradito mole. It is always a delight watching our customers faces filled with gratitude and excitement as they dig into that first mole bite.
We highly encourage you do the same when welcoming guests into your home. A mole dip with chips is always a winner
Enfrijoladas are a staple breakfast dish in Oaxaca. To this day, it is our children's favorite meal at our restaurant (Guelaguetza). You can make the beans ahead of time. They keep great in the fridge for up to three days.
(recipe featured in Food & Wine, adapted from our book, OAXACA, Home cooking from the Heart of Mexico)
FOR THE BLACK BEANS :
1 pound dried Oaxacan black beans
5 cups water, plus more for soaking beans
1 small white onion, peeled
3 medium garlic cloves, smashed
2 dried avocado leaves or 1/8 teaspoon fennel seeds
1 epazote sprig, rinsed and roughly chopped (about 3 tablespoon) or 1/2 teaspoon dried oregano
1 tablespoon fine sea salt
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
