POLLO CON MOLE

Ingredients

• 4 cups of water
• 8 pieces of chicken
• 1 packet (60 g) of OFCSM Red Mole seasoning base

Preparation Method

In a pot with 4 cups of water, cook 8 pieces of chicken over medium heat until fully cooked. Season as you usually do. Once the chicken is cooked, set aside 3 cups of the broth and dissolve 60 grams of our dehydrated red mole base in it. Let it boil for 10 minutes until it thickens. On each plate, serve a hot piece of chicken, pour the mole over it, and sprinkle a little sesame on top.

Serve with rice and refried beans.

ENMOLADAS

Recipe for 6 people

Ingredients

• 60 grams of OFCSM dehydrated red mole base
• 3 cups of chicken broth
• 24 corn tortillas
• 1 cooked and shredded chicken breast
• 1 cup grated Chihuahua cheese
• 2 cups of cooked potatoes, diced into 1 cm cubes
• 100 g chorizo
• Sliced onion
• Cream

Preparation Method

Brown the chorizo in a pan, add the potatoes, season with a little salt, and remove from heat. Keep the mixture warm.

In a saucepan, mix the chicken broth with 60 grams of dehydrated red mole base over medium heat and let it boil until it thickens. Set aside and keep warm.

Fry the tortillas in hot oil (make sure they don’t get too crispy or hard). Dip each fried tortilla in the prepared mole and fill it with the shredded chicken. Fold the tortilla in half.

Place 4 mole-covered tortillas (enmoladas) on each plate. If desired, you can add more mole on top. Sprinkle some grated cheese, add a few onion rings, and a spoonful of cream. Serve the potatoes with chorizo as a side dish.

CREPAS MEXICANAS

Recipe for 4 people

Ingredients

• 2 cooked and shredded chicken breasts
• 60 grams of dehydrated red mole base
• 3 cups of chicken broth
• 190 g cream cheese
• 24 small crepes (you can buy them or follow the recipe below)
• Grated cheese

Preparation Method

Blend the cream cheese with the chicken broth, add 60 grams of dehydrated red mole base, and place the mixture in a saucepan over medium heat. Let it simmer until it thickens. Fill the crepes with shredded chicken and roll them up.

Place 4 filled crepes on each plate, pour the mole sauce over them, and sprinkle a little grated cheese on top.

Crepe Recipe

• 250 g flour
• 2 cups of milk
• 2 eggs
• 50 g melted butter
• A pinch of salt

Pour all the ingredients into a blender and blend for 20 seconds. Let the mixture rest for at least ½ hour before using. Heat a lightly greased crepe pan and make the crepes one by one, pouring one tablespoon of the batter at a time and quickly spreading it over the pan. Flip them once. Keep warm.

LASAÑA DE MOLE

Ingredients

• 9 sheets of pre-cooked lasagna
• 1 cooked and shredded chicken breast
• 2 cups grated Chihuahua cheese
• ¼ liter of cream
• 3 cups of mole prepared with 60 grams of OFCSM dehydrated red mole base

Preparation Method

In a baking dish, place 3 sheets of pre-cooked lasagna. Cover them with mole, shredded chicken, grated cheese, and cream. Add another layer of lasagna sheets and repeat the process. Add a final layer of lasagna sheets and repeat again. Distribute all the ingredients evenly between the three layers. Cover the dish with aluminum foil and bake at 150°C for 30 to 45 minutes. Serve with a salad.

CAZUELAS DE CAMARON CON MOLE Y ESPINACAS

Recipe for 12 corn cups

Ingredients

• 1 ½ cups peeled and chopped shrimp
• ½ cup chopped and cooked spinach
• 2 cups mole prepared with OFCSM dehydrated red mole base
• 2 tablespoons oil
• 12 corn cups
• 2 tablespoons toasted sesame seeds

Preparation Method

In a pan with oil, sauté the shrimp and spinach. Add the mole and adjust the seasoning. Use this mixture to fill the 12 corn cups and sprinkle a little toasted sesame seeds on top.

Ingredients for corn cups

• 12 corn tortillas for tacos
• Oil
• Muffin or cupcake tray

Preparation Method for Corn Cups

In a pan, heat enough oil and pass the tortillas through it to soften them. Place each tortilla in a cupcake or muffin tray, shaping them into a cup. Once all the cups are formed, bake at 150°C until the tortillas are crispy. Let them cool and remove from the tray.

PASTEL AZTECA CON MOLE

Ingredients

• 1 kg of tortillas
• 2 cups cooked and shredded chicken breast
• 3 cups mole prepared with 60 grams of OFCSM dehydrated red mole base
• 1 ½ cups grated cheese
• ¼ sliced onion
• Oil, as needed

Preparation Method

Heat oil in a pan and fry each tortilla lightly until they are slightly golden. In a baking dish, place a layer of 6 tortillas, then add mole, chicken, onion, and cream. Repeat the process until you have three layers, ending with cheese on top. Bake for 20 minutes at 150°C. Serve with rice or refried beans.

ROMERITOS CON MOLE

Ingredients

• 1 kg cleaned romeritos (wild Mexican greens)
• 6 cups of mole prepared with 120 grams of OFCSM dehydrated red mole base
• 6 cooked nopales (cactus paddles), cut into strips
• 3 cooked potatoes, diced into 1.5 cm cubes
• 3 eggs
• 4 tablespoons dried ground shrimp

Preparation Method

Bring water with salt to a boil in a pot (enough to cover the romeritos). Add the romeritos and cook until they change color. Drain and set aside. Beat the egg whites until stiff peaks form, then add the yolks and beat a little more. Add the ground shrimp and mix well. Heat enough oil in a pan, and once hot, make the shrimp patties: using a spoon, scoop some of the shrimp mixture and place it in the hot oil. Wait until one side is golden, then flip with a spatula to brown both sides. In a saucepan, heat the mole, add the rest of the ingredients and the shrimp patties. Let everything simmer together and serve. Accompany with white rice.