Chicken mole
Mole is the heart of Mexican cuisine, a legendary sauce with centuries of history that balances the complexity of chilies, spices, and a touch of chocolate. Making an authentic mole was a long process... until now.
Additional Ingredients Needed:
-8 pieces of chicken (thighs, legs, or breasts), cooked and ready to serve.
-1 to 1.5 cups of chicken broth (or water)
-Vegetable oil or butter (optional)
-Sesame seeds (for garnish)
Dilute the Concentrate: Pour the mole concentrate from your jar into a medium saucepan.
Heat and Mix: Add the chicken broth (or water) slowly. Start with 1 cup and add more until the sauce reaches your preferred consistency (it should be thick but easy to pour).
Seasoning (Optional but Recommended): Heat the mixture over medium-low heat. To intensify the flavor, you can add a teaspoon of oil or butter at the beginning. Stir constantly for 5 to 8 minutes, until the mole comes to a gentle boil and all the flavors are combined.
Add the Chicken: Add the cooked chicken pieces to the pot with the mole.
Simmer: Let the chicken heat in the sauce for about 10 to 15 minutes, turning occasionally, to absorb the full flavor of the mole.
Serve: Serve the chicken mole hot, sprinkle generously with sesame seeds, and serve with red rice and warm tortillas.
Enjoy the deep, authentic flavor of mole without the work!
Chicken enmoladas (rolled tortilla with mole)
Enmoladas are a comforting and essential dish in Mexican cuisine. Similar to enchiladas, but bathed in the unmistakable richness of mole, they're an exquisite way to enjoy this ancient flavor.
Additional Ingredients Needed:
-12 corn tortillas
-2 cups cooked and shredded chicken
-Cotija cheese or grated cheese (for sprinkling)
-Mexican sour cream (to taste)
-Chopped red or white onion (to taste)
-Vegetable oil (for frying the tortillas)
-Chicken broth or water (to thin the mole)
Prepare the Mole: In a pot, mix the mole concentrate from your jar with 1 to 1.5 cups of hot chicken broth (or water). Heat over medium-low heat, stirring constantly until you get a smooth sauce with the desired consistency. Keep warm.
Prepare the Tortillas: Heat a little oil in a frying pan. Toss each tortilla in the oil very quickly (just a few seconds per side) to soften it and prevent it from breaking when rolled. Drain on paper towels.
Fill and Roll: Dip each tortilla, one by one, in the hot mole sauce until well coated. Place on a plate, fill the center with a portion of shredded chicken, and roll.
Serve: Place 3 or 4 enmoladas on each plate. Drizzle with a little more hot mole sauce if desired.
Garnish: Top your enmoladas generously with crumbled cheese, a drizzle of sour cream, and chopped onion.
Enjoy this Mexican classic in minutes!
Carne en su jugo (meat in its juice)
Carne en su Jugo is Guadalajara's signature dish: a steaming, savory, and comforting broth filled with tender chunks of beef, bay beans, and a touch of crispy bacon. It's the perfect meal for a cold day or simply when you're craving a deep, authentic flavor.
Additional Ingredients Needed:
-1 pound beef (sirloin or fillet), cut into very small pieces.
-1/4 cup finely chopped bacon.
-1 cup cooked kidney beans (with a little of their broth).
-Chopped onion (for serving).
-Chopped cilantro (for serving).
-Sliced radishes (for serving).
-Lemons and hot sauce (to taste).
-Beef broth or water (to dilute the contents of the jar).
Brown the Bacon: In a medium saucepan, fry the chopped bacon until crisp. Remove the bacon and set aside, leaving the fat in the pan.
Sear the Meat: Season the meat in small pieces with salt and pepper. Add the meat to the pan with the bacon fat and sear over high heat until it changes color.
Prepare the Broth: add it to the pot and dilute it with the indicated amount of beef broth or water, scraping the bottom to incorporate the meat juices. If making from scratch, add enough beef broth to cover the meat.
Simmer: Bring the broth to a boil, then reduce the heat and cook for 10 to 15 minutes to allow the meat to soften and absorb the flavor.
Add the Beans: Stir in the beans (with a little of their broth) and let them heat for 5 more minutes.
Serve: Ladle the meat and broth into bowls. Garnish generously with the reserved crispy bacon, chopped onion, cilantro, and radishes. Serve with limes and warm tortillas.
A comforting dish full of Tapatío flavor, ready to enjoy!