Recipes
Chilaquiles with Mole Rojo
Ingredients:
4 cups of corn chips preferably homemade
4 cups of prepared Mulli Mole Rojo
4 eggs
1/2 purple onion sliced in rounds
1 cup of Mexican cream
1 cup of Queso Fresco
1/2 avocado sliced
1 small bunch of cilantro for garnishing.
Instructions:
Cook the corn chips using corn tortillas from the previous day. Cut them in triangles and deep fry until golden brown.
Prepare the mole and keep it warm. Prep the onions and crumble the cheese.
Build the chilaquiles by making a bed with the tortilla chips, then soak them with the mole, topped with the onions, crumbled queso fresco, and the Mexican cream.
Finish it by adding a fried egg. Garnish with avocado slices and cilantro leaves.
It makes 4 servings.
Mole Pizza
Ingredients:
2 tablespoons vegetable oil
1 Package of Mulli Mole
6 cups chicken broth
4 cups cooked and shredded chicken breast
2 premade/refrigerated pizza crusts
3 cups shredded Oaxaca or monterey cheese.
1/2 red onion, sliced.
1/2 cup cilantro leaves.
Instructions:
In large skillet, heat the olive oil, then add the mole paste and the chicken broth, let boil until dissolved completely.
In a bowl, stir together 2 cups of mole with the shredded chicken.
Preheat oven to 400°f. Grease two large pizza pans. divide dough in half. Roll out dough to fit pizza pans.
Spread 1 cup of mole sauce on each pizza.
Topped each pizza with 2 cups of shredded chicken, 1 1/2 cups of shredded cheese and half of the red onion and chopped cilantro.
Bake pizzas for 20 min or until the cheese has completely melted.
Mole Enchiladas
Ingredients:
4 pounds of chicken
8 cups of water.
2 bay leaves.
3 cloves of garlic.
Salt and pepper to taste.
1 package of Mulli Mole of your preference.
12 soft corn tortillas.
1 cup of crumbled queso fresco.
Mexican cream for topping.
a bunch of cilantro leaves.
1/4 cup of vegetable oil.
Instrusctions:
Place your chicken in a pot with the water, bay leaves, garlic and cilantro. Cook until the chicken is done. Take the chicken out of the pot and reserve the broth. Let it cool and then shred it.
Mesure 6 cups of chicken broth in the pan and add the pack of Mulli Mole, let it cook until dissolves completely and gets like a gravy consistency. Keep it Warm.
Add the oil to a frying pan, let it get hot and fry the tortillas for a minute on both sides, don’t let it get to hard, you need to be able to fold them.
Put some chicken in one side of the tortilla and fold it in half.Make as much as you want per plate, add mole sauce on top of your tortillas, then topped it with some queso fresco, Mexican cream and some cilantro leaves.
Tips:
You can make all the enchiladas at the same time, just put them in a lasagna pan then add the mole on top of them with all the toppings.
Mole Nachos
Ingredients:
1/2 shredded chicken (or pork)
1/2 onion chopped.
1 tbsp olive oil.
1 bag of tortilla chips.
1 jalapeno chili sliced.
1 cup of oaxacan cheese or monterey cheese.
1/2 package prepared Mulli Mole Rojo.
1 avocado in cutted inn cubes.
Sour cream.
A bunch of fresh cilantro.
Instrictions:
In a saucepan, add the chicken and the mole sauce and warm it up.
In a large shallow ovenproof platter, arrange the tortilla chips first, then add the chicken on top of the chips, then, sprinkle on top the onion and the jalapeno chili.
Add the cheese on top of all the layers and put it in the broiler until the cheese is melted.
Finish it with some cilantro, avocado, olive oil, and sour cream.