RED MOLE DISHES
EASY MOLE POBLANO: Cover 3 pounds of chicken pieces with water and 1 tablespoon of salt. Bring to a simmer and cook until chicken is done, about 25 minutes. Remove chicken. Combine one jar of mole and 1 cup of cooking liquid in a pan over medium heat and bring to a simmer. Add cooked chicken pieces and turn the pieces to coat with the sauce. Serves 8
ROAST PORK LOIN: Preheat oven to 350°F. Season a four pound pork loin with salt and pepper and cook until the internal temperature is 145°F, about 45 minutes. When the roast is almost done, heat one jar of San Angel Red Mole with one cup of water or chicken broth. Heat over medium heat. After the roast has rested 5 minutes, slice thin and serve with the San Angel Red Mole. Serves 8.
ROAST SQUASH: Preheat oven to 350°F. Skin and cube 4 pounds of butternut squash. Season the squash with salt and pepper. Put the squash in a baking dish and cover with one jar of San Angel Red Mole. Bake until the squash is tender, about 30 minutes. Serves 8.
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BLACK MOLE DISHES
EASY MOLE NEGRO: Cover 3 pounds of chicken pieces with water and 1 tablespoon of salt. Bring to a simmer and cook until chicken is done, about 25 minutes. Remove chicken. Combine one jar of San Angel Black Mole and 1 cup of cooking liquid in a pan over medium heat and bring to a simmer. Add cooked chicken pieces and turn the pieces to coat with the sauce. Serves 8
DUCK TWO WAYS: Either of these is delicious on their and own and combined make a special meal.
Duck Breast: Preheat the oven to 400°. Prepare the duck breasts by making a series of close shallow cuts through the skin of the duck. Try not to cut the meat, just the skin and fat. Turn the breast 90° and repeat. Heat a sturdy ovenproof pan over medium heat. Season the duck breasts with salt and pepper. Place the duck in the pan and let the duck render out the fat. This will take almost 10 minutes, start checking after five minutes. The skin should be a dark brown and crispy. If necessary pour off the fat as it accumulates. When the fat is rendered, put the pan with the duck into the oven, leaving it skin side down. Remove after four minutes for medium rare duck. Turn the duck over and remove from the pan after 30 seconds. Let the duck rest for five minutes. Prepare the San Angel Black Mole as described on the jar. Slice the duck and serve with the San Angel Black Mole.
Duck Legs and Thighs: Preheat the oven to 350°. Season the duck with salt and pepper. Put the duck pieces on a rack in an roasting pan. Roast the duck until the fat renders and the duck is cooked through, about one hour. The duck can be cooled and refrigerated or just continue with the recipe. Prepare the San Angel Black Mole as described on the jar. Heat the duck in the sauce until the flavors marry, about 15 minutes.
CHEESE ENCHILADAS: Preheat oven to 350°F. Shred 3 cups of cheese, use cheddar, monterey jack or any cheese that melts easily. Heat 12 corn tortillas until they are soft enough to roll. You can either lightly fry them in oil, heat on a griddle if fresh or heat in a sealed plastic bag in a microwave. Pour half a jar of San Angel Black Mole in a pie dish. Dip a tortilla in the mole and move to a plate. Roll up the cheese in the tortilla and place in a ovenproof dish. Cover with the remaining mole and sprinkle any leftover cheese over the enchiladas. Cook for 20 minutes. Remove from the oven and serve. You can also use leftover chicken or turkey as the enchilada filling. Serves 6.
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CASCABEL SAUCE DISHES
CHEESE ENCHILADAS: Preheat oven to 350°F. Shred 3 cups of cheese, use cheddar, monterey jack or any cheese that melts easily. Heat 12 corn tortillas until they are soft enough to roll. You can either lightly fry them in oil, heat on a griddle if fresh or heat in a sealed plastic bag in a microwave. Pour half a jar of San Angel Cascabel Sauce in a pie dish. Dip a tortilla in the sauce and move to a plate. Roll up the cheese in the tortilla and place in a ovenproof dish. Cover with the remaining sauce and sprinkle any leftover cheese over the enchiladas. Cook for 20 minutes. Remove from the oven and serve. You can also use leftover chicken or turkey as the enchilada filling. Serves 6.
CHILI CON CARNE: Preheat oven to 300°F. Heat 1 tablespoon oil in an ovenproof Dutch Oven over medium high heat. Brown 3 pounds of beef chuck roast cut into 1” cubes in a pot. Remove all but 1 teaspoon of fat. Add one jar of San Angel Cascabel Sauce and enough beef broth or water to almost cover the meat. Bring to simmer and put in oven covered for 2 hours or until meat is fork tender. Serve as an entrée with beans over rice or use in burritos.
SHRIMP COCKTAIL : Poach 40 shrimp. Mix one jar San Angel Cascabel Sauce with one diced red onion, juice of 2 limes. Fold in the shrimp and add a diced avocado. Serve in martini glasses and garnish with cilantro leaves and a lime wedge. Serves 8.
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