Recipes
Be warned, that once you make refried beans like these, you’ll never want to eat canned beans ever again. Use them as a dip with tortilla chips, spread them on your quesadillas or on your next favorite Mexican sandwich.
Our secret ingredient is of course our dried avocado leaves. If you want to crank up the punch, toast them on a hot griddle for a few seconds on each side prior to blending them w the cooked beans.
To make this soup for a quick weeknight dinner, use 3 cups of previously cooked Oaxacan heirloom beans, or 3 cans (15.5 ounces each) of black beans, rinsed and drained, along with 3 cups of stock.
Get ready for your next favorite bowl of chili (mole edition). We recommend this recipe with our Mole Coloradito paste, but works just as well with our Red Mole paste as well!
We love to use our mole paste in everything we can get our hands on, so it was only a matter of time until we cooked up a chicken wing recipe for all of you to enjoy. The combination of our mole coloradito paste, tamarind and hot sauce, compliment each other perfectly, making it a sure hit at any party. These wings are crunchy, savory, and have a subtle a hint of sweetness. Make sure to have a lot of napkins on-hand for your guests and enjoy! Feel free to up the amount of hot sauce for an extra kick, and reserve a little of the coloradito-tamarind sauce to pour over French fries for a great side dish. MOLE COLORADITO CHICKEN WINGSServing size: 6 Prep Time: 30 minutes / Marinate: Overnight
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