ilovemole

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Summer is here and with that comes more grilling and picnic recipes.  The ladies over at our test kitchen (Bricia and Paola) have been jamming in our test kitchen to bring you this bright and delicious Grilled Chicken Salad recipe using a mole rojo marinade. ��It is really everything you could expect from a perfect salad.  The marinade is absolutely delicious, and we couldn't get enough of it.  The grilled asparagus glazed with the marinade were the highlight.  We couldn't stop munching on them! We hope all of you enjoy and don't forget to stock up on your jars of mole this summer.  

INGREDIENTS

1/4 cup apple cider vinegar

2 tablespoons, Guelaguetza Mole Rojo paste

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup extra virgin olive oil

1 garlic clove, minced

2 cups mixed greens

1 bunch of asparagus 

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.

Reserve three tablespoons of the vinaigrette and pour the rest into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining vinaigrette for dressing.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until chicken is cooked but juicy.  Grill asparagus until lightly charred, set aside. 

In a large bowl, combine the salad greens and asparagus; add reserved dressing and toss to coat. Divide among four serving plates. Slice chicken; serve atop the salad. Add some finishing salt and serve. 

[ilovemole]

OK, I know what you are thinking.. Pasta with mole??? really? 

Yes, REALLY.  

 This pasta recipe is a spin off from a pasta our mom makes with a variety of spices.  She usually adds cooked shrimp to and serves it cold.  It is perfect to take to the office or picnic on a hot day. I hope all of you enjoy!

Don't forget to tag this and all other Guelaguetza Mole Recipes with our oficial hashtag #ilovemole.  We are always looking for the next recipe to feature on the blog and who knows, we may just surprise you with a jar of our mole at your door step ;)

Happy cooking!

INGREDIENTS

1 Tbsp olive oil

1 cup roasted red bell peppers, julienned 

1/2 cup roasted corn

1 pound shell or penne pasta 

For the Mole Coloradito Dressing:

1 cup Mexican crema

2 tablespoons Guelaguetza Mole Coloradito ® paste

1/4 teaspoon cumin, ground

1/4 teaspoon Paprika

1/4 cup chopped fresh parsley

1 garlic clove, finely minced 

1/2 Lemon, juiced

Salt and pepper to taste

PREPARATION

 Heat a large pot of water and bring to a boil, add about 1 teaspoon of salt. Once the pasta water is boiling, add the pasta to the pot and cook until al dente. Strain and place into serving bowl.

To prepare the corn and the bell peppers- place corn and bell peppers directly onto the flame, turning constantly until slightly charred on all sides, about 5-7 minutes. 

Put bell peppers in a medium bowl and cover for a few minutes to steam, this will make peeling the skin off easy. Uncover until cool to handle, remove most of the skin. Cut peppers lengthwise, julienne style.

Using a knife, shave the corn off the. Put corn and bell peppers in the pasta serving bowl

To make the Mole Coloradito Dressing - Mix all the ingredients and stir to combine. Add to pasta and adjust seasonings. 

[ilovemole]

Oaxaca Video Series

Taking you down Oaxaca lane

A couple of months ago, brother and sister Bricia and Fernando took a trip down to beautiful Oaxaca.  With the help of an amazing film crew, they were able to document many of their favorite places and adventures. 

We are thrilled to introduce the first of several shorts of our Oaxaca video series.  Watch this time, as they take you on a trip through Tosba distillery in the Sierra Madre of San Cristobal La Chirioag, Oaxaca. 

Happy viewing! 

[ilovemole]

Taking you down Oaxaca lane

A couple of months ago, brother and sister Bricia and Fernando took a trip down to beautiful Oaxaca.  With the help of an amazing film crew, they were able to document many of their favorite places and adventures. 

We are thrilled to introduce the first of several shorts of our Oaxaca series.  Watch this time, as they take you on a trip through Tosba distillery in the Sierra Madre of San Cristobal La Chirioag, Oaxaca. 

Happy viewing! 

[ilovemole]

Egg Salad Sandwich with Mole Negro Aioli

Ingredients:

9 eggs

1/4 cup mole Aioli (recipe)

1 teaspoon Dijon mustard

2 tablespoons chopped green onion

1/4 teaspoon paprika

1/2 lemon, juiced

Coarse salt and freshly ground pepper

Butter lettuce or arugula

8 to 12 slices white sandwich bread, sliced about 1/2-inch thick, toasted

Salt and freshly ground pepper

1 avocado, halved, peeled, seeded and sliced lengthwise, optional

  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 under cool running water 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 and tomato slices if you like. Spread with an even layer of egg salad. Arrange about three to four slices of avocados and lettuce or arugula on top. Top with remaining bread. Cut in half and serve.

Enjoy!

[ilovemole]

Mole Coloradito Curry Chicken

Ingredients:

2 teaspoons vegetable oil

1/4 cup Guelaguetza Mole Coloradito paste

4 tablespoons red curry paste

3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds

1 medium onion, chopped

1 red bell pepper, thinly sliced

1 pound (about 3) waxy potatoes, like Yukon Gold potatoes, peeled, cut into 1/2-inch pieces

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1 13.5-ounce can unsweetened coconut milk

Chopped fresh basil and cilantro

  Preparation:     •    Heat oil in a large heavy pot over medium heat. Add Guelaguetza Mole Coloradito paste and curry paste and cook, stirring, until fragrant, about 1 minute. Add onion, carrots and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes. 

    •    Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs. 

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Watch and learn how to make our crowd-favorite mole aioli in two minutes...

  Ingredients

    •    1 large egg yolk

    •    1 small garlic clove, finely grated

    •    1/4 teaspoon kosher salt plus more to taste

    •    1/4 cup grapeseed oil

    •    1/4 cup extra-virgin olive oil

    •    1 teaspoon, Guelaguetza Mole Negro paste

    •    1/4 Lemon, it’s juice

    •    Freshly ground black pepper 

Directions

In a medium bowl, whisk egg yolk, garlic, salt and about 2 teaspoons of water. Twist a kitchen towel around the base of the bowl -this will hold the bowl in place-. Add Guelaguetza Mole Negro and dissolve with spatula until mole paste fully dissolves.  

Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoon at a time, until sauce is thickened and emulsified. Continue whisking, add olive oil in a slow, steady stream. Season aioli with lemon juice, pepper, and salt to taste.

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Coloradito Shrimp Tacos

Taco Tuesdays have just gotten a mole-make over! Brace your selves, the ladies over at our test kitchen have prepared these spicy and garlicky tacos are going to steal the show at every taco party you ever host or attend.  You're welcome.  

  Ingredients:

1/4 cup extra virgin olive oil, plus 1 tbsp

1/4 cup Guelaguetza Mole Coloradito paste

1/2 cup garlic cloves, peeled (about 1 large garlic head)

freshly ground pepper

1 cup white onions, peeled and thinly sliced

2 tablespoons butter

1 lb shrimp, peeled, deveined, and halved lengthwise

1 cup coarsely chopped fresh cilantro

Kosher salt

2 limes, 1 cut into wedges. 

Tortillas

Cilantro, chopped

  Preparation:

    1.    Using a blender or a food processor, combine extra virgin olive oil, Guelaguetza Mole Coloradito paste, garlic and about 1 teaspoon of salt. Puree until mole paste has fully dissolved and mixture is smooth, reserve.

    2.    To prepare the shrimp, start with the head and pull off the outer shell. One by one, lay the peeled shrimp on a cutting board, make a shallow incision down the back and pull or scrape out the dark strip.  Slice each shrimp in half, lengthwise.

    3.    In a big bowl, add shrimp and freshly ground pepper, pour over Mole Coloradito and garlic mixture, stir to coat evenly and marinate for two hours.

    4.    Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add onions and cook, stirring frequently until onions are lightly browned, about 10 minutes. Transfer onions to a bowl and set aside.

    5.    Melt butter in same skillet over medium-high heat, pour the shrimp and Mole Coloradito and garlic mixture, stir until shrimp are bright pink, about 5 minutes; transfer shrimp to bowl with reserved onions. Add cilantro and the juice of one lime or more to taste, add salt or adjust seasonings to taste.

    6.    Serve shrimp in a large bowl with tortillas accompanied by lime wedges to squeeze over top.

[ilovemole]

Mole Rojo-Soy Sauce Marinated Steak

Right on time for this long 4th of July grilling weekend, the ladies over at our test kitchen have prepared for you this succulent marinated steak recipe using our ever-so-popular mole rojo paste.  So get your fat pants out everyone, it's going to be a long delicious weekend! 

  Ingredients:

    •    3/4 cup soy sauce

    •    1/4 cup packed light-brown sugar

    •    3 tablespoons apple cider vinegar

    •    1/3 cup Guelaguetza Mole Rojo paste

    •    1 tablespoon Worcestershire sauce

    •    1 teaspoon red-pepper flakes

    •    1/4 teaspoon ground pepper

    •    2 skirt steaks (about 1 1/2 pounds)

    •    Peanut oil

  Preparation:

In a large bowl, combine soy sauce, sugar, vinegar, Guelaguetza Mole Rojo paste, Worcestershire sauce, red-pepper flakes and freshly ground pepper. Using a spatula, mix until mole paste and sugar have completely dissolved. Place steak and cover dish tightly with plastic wrap. Swirl bowl so that marinade coats the steak completely. Refrigerate 1 to 2 hours, turning steak occasionally.

Heat grill or grill pan to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

Pour some oil on a paper towel, and oil grill racks lightly. Grill steaks turning over once; for medium-rare, grill for about 6 to 8 minutes total. Transfer steaks to a cutting board and rest for about 5 minutes. Thinly slice steaks diagonally.

Enjoy!

[ilovemole]

Lamb Meatballs in Tomato-Mole Coloradito Marinara

The ladies over at our test kitchen won't stop surprising our taste buds! This past weekend they cooked up these incredible coloradito meatballs in a marinara sauce that was absolutely fabulous.  Don't forget to grab a jar of our mole coloradito to prepare this recipe directly from our online store.  Enjoy! 

  Ingredients

For the Meatballs:

1 lb ground lamb

1 egg, lightly beaten

1/4 cup dry bread crumbs

2 tablespoons fresh mint, finely chopped 

1 teaspoon ground cumin

1 small yellow onion, chopped

1 garlic clove, minced

Salt and freshly ground pepper

1/2 cup grape seed oil

  For the Tomato-Mole Coloradito Marinara:

4 tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1/4 cup Guelaguetza Mole Coloradito

2 cups chopped ripe tomatoes, preferably peeled and seeded (or 2 cups drained canned tomatoes)

1/2 cup fresh cilantro leaves, chopped

  Preparation:

    1.    In a bowl, combine the ground lamb with the egg, mint, garlic, and bread crumbs. Season with about 2 teaspoons of salt and fresh-ground black pepper. With your hands, form the mixture into 1-inch balls and set on a plate.

    2.    In a large skillet, heat oil over medium-high heat. Add the meatballs and pan-fry over moderately high heat until they are nicely browned on all sides, about 4 minutes. Transfer the meatballs to a plate lined with paper towels, to absorb any oil and set aside.

    3.    In a large saucepan or dutch oven, put 3 tablespoons of oil over medium-high heat. When the oil is hot, add the onion and garlic. Cook, stirring occasionally until the onion is soft, about five minutes. Stir in Guelaguetza Mole Coloradito paste, a pinch of sugar and season with salt and pepper; stir until mole paste has fully dissolved and cook for a minute or two.

    4.    Add the tomatoes and cook over med-high heat until they start to soften and release liquid, about 4 minutes. Add cilantro and cook until mixture comes to a boil, stirring until mole paste has fully dissolved. Turn the heat down and simmer until the tomatoes break up and the sauce has thickened, about 30 minutes.

    5.    Taste and adjust seasoning. Transfer the mixture to a food processor or pass through a food mill until smooth. You may skip this step if you like your sauce with a chunky texture.

    6.    Return the mixture to the saucepan. Bring slowly to a simmer and add meatballs, simmer over low heat until the meatballs are warm and start to softened a bit, about 10 minutes.

    7.    Season with salt and pepper and serve over creamy polenta or pasta.

[ilovemole]

Making our mole negro is simple. Just follow these simple steps below and follow along to our video. 

Provecho! 

Guelaguetza's Mole Recipe – Serves 4

            1 lb. Guelaguetza’s black, red or coloradito Mole Paste  

            2 lbs. red tomatoes, cut in fours

            ½ cup of Water

            2 cups chicken broth

            ¼ teaspoon salt

            1 tablespoon Oaxacan chocolate (can substitute with brown sugar)

  Directions:

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.

Strain the tomatoes back into the pot and stir in Guelaguetza’s black mole paste until the paste has fully dissolved.

Bring mole mixture to medium heat; add the 2 cups of chicken broth.  Season with salt, and chocolate.

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

You are now ready to serve delicious Guelaguetza red mole!

PROVECHO! 

[ilovemole]

Mole Rojo-Black Bean Soup with Coriander Crema

To make this soup for a quick weeknight dinner, use 3 cups of previously cooked beans, or 3 cans (15.5 ounces each) of black beans, rinsed and drained, along with 3 cups of stock. 

  Ingredients     •    2 tablespoons grape seed or corn oil     •    1 large yellow onion, diced small     •    4 garlic cloves, minced     •    1 teaspoon ground cumin     •    Kosher salt and ground pepper to taste     •    1/2 cup Guelaguetza Mole Rojo paste     •    2 1/2 teaspoons apple cider vinegar     •    3 cups vegetable broth     •    1 tablespoon cornstarch Coriander Crema      •    1/2 cup Mexican sour cream     •    1 tablespoon ground coriander     •    Salt and pepper to taste Directions     1.    In a medium bowl, stir in Guelaguetza Mole Rojo paste, apple cider vinegar and about 1/2 cup of the vegetable broth. Stir with a spatula until mole paste has fully dissolve. Reserve.     2.    In a medium pot, put oil over medium heat. When oil is hot, add the onions and cook, stirring until onions are soft, about 5 minutes. Stir in the garlic, cumin and about 1/2 teaspoon of salt, cook until fragrant, about a minute or two.     3.    Stir in Guelaguetza Mole Rojo, vegetable broth, black beans and season with salt and pepper. Raise the heat to medium-high heat and bring soup to a boil, then lower the heat to medium-low to simmer, stirring occasionally for about 15 minutes.      4.    While the soup cooks, combine sour cream, coriander and salt pepper to taste in a small bowl. Reserve for garnish.     5.    In a small bowl, combine the cornstarch and about 1 tablespoon of cold water, stir to combine. After the soup has cooked for about 15minutes, transfer 2 cups of it to a blender and add the cornstarch mixture. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, about 2 minutes.      6.    Serve in bowls and garnish with the Coriander Crema. Top with tortilla strips if desired. Enjoy!

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Mole Negro Aioli

We made this aioli a couple weeks back and ever since then, we've been spreading it on everything!  Try it on an egg salad, or as a sandwich spread, trust us, you'll be automatically hooked.  Stay tuned, because we will be using this aioli on recipes to follow... Enjoy! 

Ingredients

    •    1 large egg yolk

    •    1 small garlic clove, finely grated

    •    1/4 teaspoon kosher salt plus more to taste

    •    1/4 cup grapeseed oil

    •    1/4 cup extra-virgin olive oil

    •    1 teaspoon, Guelaguetza Mole Negro paste

    •    1/4 Lemon, it’s juice

    •    Freshly ground black pepper 

Directions

In a medium bowl, whisk egg yolk, garlic, salt and about 2 teaspoons of water. Twist a kitchen towel around the base of the bowl -this will hold the bowl in place-. Add Guelaguetza Mole Negro and dissolve with spatula until mole paste fully dissolves.  

Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoon at a time, until sauce is thickened and emulsified. Continue whisking, add olive oil in a slow, steady stream. Season aioli with lemon juice, pepper, and salt to taste.

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Mole Coloradito Chicken WIngs

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.

You can purchase our coloradito sauce online at store.ilovemole.com

Ingredients:

For the wings

4 pounds chicken wings

1 cup cornstarch

2-3 cups of corn or vegetable oil, enough to cover three inches of a sauce pan.

  Marinade

1/3 cup fresh mint leaves

1/3 cup cloves garlic

1/2 cup chopped scallions

1/3 cup chopped fresh cilantro 

2 tablespoons kosher salt

1/2 cup white vinegar

Guelaguetza Mole Coloradito-Tamarind Sauce

1 cup tamarind pulp (see note below) 

3/4 cup Guelaguetza Mole Coloradito paste™

1 cup water

1/3 cup sugar

1/3 cup chopped fresh cilantro leaves

1 teaspoon pepper

2 1/2 tablespoons salt

2 tablespoons minced garlic

3 teaspoons hot sauce, preferably Tapatio™ but can be substituted by Cholula™ 

Directions:

For the marinade:

Puree all ingredients in a food processor, except chicken wings. Place chicken wings in a large ziploc bag and pour the pureed marinade over them, close bag and shake to combine. Marinate the wings overnight.

For the Guelaguetza Mole Coloradito-Tamarind Sauce:

Mix all the ingredients into a saucepan over med-high heat. Stir with a spatula until mole paste has fully dissolved and all ingredients are combined. Bring to a simmer until sauce has slightly thickened, about 5 minutes. Remove from heat and reserve.

In a large pot, heat 3 inches of oil to 350°, while the oil heats, take wings out of the bag and place on a plate. Discard marinade. 

Put cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels, reserve. 

After all the wings have been cooked, transfer to a large mixing bowl. Pour the sauce gently and evenly over the hot wings, and toss with a spoon or spatula to completely coat. Garnish with fresh Cilantro, if desired.

Enjoy!

Tamarind Pulp Note: For tamarind pulp, soak 1 pound peeled tamarind fruit in 1 1/2cups warm water, then pass through a sieve to remove seeds and shells. You can also find tamarind pulp sold at Asian supermarkets.  

[ilovemole]

Oaxacan chocolate, Mole, and Rice Krispies 

If you like chocolate Rice Krispies...Man, do we have a recipe for you! 

We've married coconut milk, our black mole paste, and delicious Oaxacan chocolate to top off this all American classic.  

Follow the simple steps below and bring these mouth-watering treats to your next gathering.  Trust us, you'll be the hit of the party!

Happy cooking! -The Guelaguetza Test Kitchen Team 

INGREDIENTS:

For Mole Chocolate-Coconut Sauce:

4 oz Oaxacan chocolate, chopped finely

1/3 coconut milk

1 1/2 tablespoons Guelaguetza Mole Negro

1/2 teaspoon vanilla extract

For Rice Krispies:

2½ tablespoons butter


4 cups mini marshmallows


6 cups Rice Krispies cereal


⅛ tesapoon salt

DIRECTIONS:

For Mole Chocolate-Coconut Sauce:

Create a double boiler by filling up a small saucepan with a few inches of water and placing a small ovenproof or stainless steel bowl right on top of the saucepan.  Make sure that the bowl does not touch any of the water, but rather sits just on the edges of the pan.  Bring the water to a boil.  The steam from the double boiler will create a gentle, constant heat and will help melt the chocolate perfectly.  Add the chocolate directly into the bowl, and slowly stir in the coconut milk, Guelaguetza’s Mole Negro Paste™ and vanilla. Stir with a spatula for about 10-15 minutes until the mole paste has fully dissolved and the sauce is smooth. Remove from heat and reserve. 

For Rice Krispies:

Butter a shallow pan with ½ tablespoons of butter, or line it with wax paper, and set aside.

In a large sauce pan, melt 2 tablespoons of butter.  Once the butter is melted and bubbling, add the marshmallows and stir thoroughly until melted. Remove the saucepan from the heat.

Stir in the cereal, and salt and combine until everything is well coated.

Spread and press mixture into the buttered pan.  Once set, let it sit for five minutes and glaze the top of the mixture with the Mole-Chocolate Coconut Sauce.

Cut into any desired shape and Enjoy!

[ilovemole]

Guelaguetza Mole Negro-Pomegrante Ribs

Ingredients:

3 tablespoons extra virgin olive oil

2 pounds bone-in short ribs, trimmed of excess fat

Salt and freshly ground black pepper

2 teaspoons garlic powder

3 cups beef stock (low-sodium store-bought is fine)

1 cup Guelaguetza Mole Negro paste

1 1/4 cup pomegranate molasses

1/3 cup brown sugar

1 fresh rosemary sprig

Instructions:

INGREDIENTS:

For Custard:

Preheat oven to 350 degrees

Season the ribs generously with salt, pepper and garlic powder. 

Heat oil in a large ovenproof pot or Dutch oven over medium-high heat. Large enough for your ribs   

Working in batches, brown the short ribs on both sides in your until nicely golden-brown, about 5 minutes per batch.  Transfer the short ribs to a plate, reserve.

In a saucepan over medium-high heat, add Guelaguetza Mole Negro paste™  and 2 cups of the beef stock. Stir with spatula until mole paste has fully dissolved. Add pomegranate molasses, brown sugar, rosemary sprig and about two teaspoons of salt, or to taste. Stir with a whisk and cook until sauce has reduced by a quarter, about 5 minutes. 

Add remaining 1 cup of the stock over medium-heat to the ovenproof pot or Dutch oven, where the ribs were browned.  Bring stock to a boil, scraping up browned bits in the pot with a wooden spoon. Add back the ribs and stir in mole sauce. Using tongs, turn ribs until nicely coated in the sauce. Bring to a boil, cover the ribs completely in the pot, and place in the oven. Cook until the meat is tender and falling off the bone, about 2 ½ hours. 

Serve and spoon mole sauce over ribs before serving. Enjoy!

[ilovemole]

Mole Negro Creme Brûlée

Our family has partnered with a few of LA's finest chefs, to bring you more fun and creative ways to incorporate Guelaguetza's Mole Negro paste™ into classic everyday recipes.  This week marks the first of many recipes to come from these notable chefs, and who better than to kick off the series than Joseph Centeno. Chef Centeno is a semi finalist nominee for the 2013 James Beard award for Best Chef and has earned countless awards for his work in the culinary world.  He is the chef-owner of both Bäco Mercat and Bar Ama in Los Angeles.  We couldn't be happier to be sharing this great recipe with you all today!

Happy cooking! -The Guelaguetza Test Kitchen Team 

INGREDIENTS:

For Custard:

7 egg yolks

3/4 cup sugar

1/4 teaspoon Kosher salt

4 cups heavy cream

2 tablespoons of Guelaguetza’s Mole Negro Paste™

1 teaspoon vanilla extract

For Topping:

3/4 cup sugar

PREPARATION INSTRUCTIONS

Pre-Heat oven to 325 degrees.   Place eight 5-ounce baking dishes in a deep baking or roasting pan. Bring a pot of water to a boil, enough water to come halfway up the sides of the baking dishes.   In a large mixing bowl using a hand-held or stand mixer, whisk the egg yolks, salt, and half of the sugar until double in volume. About 5 minutes. Reserve.   In a medium saucepan, combine cream, vanilla, half the sugar and Guelaguetza Mole Negro paste. Stir until Mole paste has fully dissolved into the mixture. Heat mixture over low heat, just until it you notice bubbles around the edge of the pan, about 7 to 8 minutes. Do not let it come to a full boil   Slowly, pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. Gradually whisk in remaining cream mixture, whisking to combine after each addition. Strain through a fine sieve into large bowl, skimming any foam off the top, then transfer to a large liquid measuring cup.   Divide custard evenly among baking dishes.  Add enough of the boiling water to come halfway up the sides of the dishes. Place pan in oven. Bake until custards are just set (they should jiggle slightly in the center when shaken), about 40 to 50 minutes.   Remove pan from oven. Carefully remove dishes from hot-water bath and allow to cool for at least 30 minutes. Cover with plastic wrap and chill in refrigerator for at least 1 hour before serving.   Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Pass the flame of a blowtorch 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately and Enjoy!