Recipes
Our mole is not just meant to be prepared on enchiladas or over chicken. This wonderful mole aioli will make you want to get creative on the kitchen. Use this Aioli on egg salads or in a sandwich spread. You will fall in love. A staple on everyones fridge.
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.
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.
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
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!
