Mole Negro en Pasta

Mole Negro en Pasta

Reconstituting Black Mole Paste download the recipe This recipe tastes like you spent hours in the kitchen, but uses the mole paste you bought on your last visit to Oaxaca. Need to restock but aren’t able to visit us in Oaxaca? You can order mole Negro, Coloradito and Rojo pastes and our unique Oaxacan Chocolate at Aurora Export.   Makes 4-6 servings or 3 cups mole negro sauce Ingredients 3 cups chicken stock 4-6 pieces of chicken, skin removed if desired Salt to taste 1 pound tomatoes (2 medium...

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Mole Coloradito en Pasta

Mole Coloradito en Pasta

Reconstituting Coloradito Mole Paste download the recipe   This recipe tastes like you spent hours in the kitchen, but uses the mole paste you bought on your last visit to Oaxaca. Need to restock but aren’t able to visit us in Oaxaca? You can order mole Negro, Coloradito and Rojo pastes and our unique Oaxacan Chocolate at Aurora Export. Makes 4-6 servings or 3 cups mole coloradito sauce Ingredients 3 cups chicken stock 4-6 pieces of chicken, skin removed if desired Salt to taste ¾ pound tomatoes...

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Ensalada de Botana

Ensalada de Botana

Appetizer Salad download the recipe   This is a great salad to serve for a group of friends or family to start a big meal. The Ingredients are part of what you would be served in a botanas bar, hence the name. The dressing is inspired by my friend Cheryl’s jalapeño jelly and Dijon mustard that are part of the homemade product line that we sell in Oaxaca. If you do not have jalapeño jelly, substitute apple jelly and add ½ teaspoon minced pickled jalapeños. Makes 8 to 10...

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Budín de Chocolate Oaxaqueño

Budín de Chocolate Oaxaqueño

Oaxacan Chocolate Pudding download the recipe Makes 12 -6 ounces- ramekins Ingredients: ½ cup raisins 1/3 cup mezcal 2 bolillos (3½ cups) or pan de yema, crusts trimmed off, bread cut into ½ inch cubes 1 pound Oaxacan chocolate, broken into pieces ½ cup strong coffee 3 large eggs 1 cup heavy cream ½ cup sour cream ¼ cup granulated sugar 1 teaspoon Mexican vanilla ¼ teaspoon ground Mexican cinnamon For la salsa de tuna: 1 ¾ cup red tuna puree (other fruit such as mango, raspberry or strawberry can be...

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