Enjoy one of the most representative dishes of Mexico which is Mole. Below are some wonderful recipes for you to create at home and get the most out of your Mole box.

Mole con Pollo Recipe:

2 lb. Chicken (you can substitute any protein you like)

4 cups of Water

1 lb. Guelaguetza’s Mole Paste

2 lbs. red tomatoes, cut in fours / or 2 cups of tomato sauce

½ cup of Water (if using fresh tomatoes)

2 cups chicken broth (or any kind of broth)

¼ teaspoon salt

1 tablespoon Oaxacan chocolate (can substitute with brown sugar)

DIRECTIONS:

Place raw chicken and 4 cups of water in a pot and bring to a boil over med/high heat, reduce heat and allow to simmer and thoroughly cook the chicken for 25-30 minutes. Remove the cooked chicken and reserve the chicken broth for later.

Meanwhile, place the tomatoes and water in a pot and bring to a boil for 20 minutes. Pour boiled tomatoes into a blender and blend for 10 seconds. (You can skip this step if using store bought tomato sauce)

Strain the tomatoes back (or tomato sauce) into the pot and stir in Guelaguetza’s mole paste until the paste has fully dissolved.

Bring mole mixture to medium heat; add chicken broth. Season with salt, and chocolate.

Stir for another 10 minutes until the mole comes to a boil.

Serve over cooked chicken.

Enjoy!

Mole Chilaquiles:

INGREDIENTS:

·       ⅓ cup Vegetable Oil

·       10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)

·       2 cups prepared Mole sauce

·       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 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.