Recipes

Easy Mole from Prepared Paste

Easy Mole from Prepared Paste

Mole Rapido
Mole paste containing all of the ingredients needed to make mole poblano is commonly available in jars. I like to prepare the entire amount of an 8-ounce jar and cook the sauce one or two days in advance giving the flavors time to develop. Leftover sauce stored in a covered container, freezes very well for up to 6 months. Serve the sauce over roasted, fried, or grilled chicken or turkey breast.
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Ingredients

Makes about 3 cups

  • 1 8-ounce jar prepared mole poblano paste
  • 1 141⁄2-ounce can fat-free reduced-sodium chicken broth
  • ½ cup water

Instructions

  • Pour the oil that has risen to the top of the jar of mole paste into a large saucepan.
  • Heat the oil over medium heat and add the paste, stirring, until the paste softens, 3 to 4 minutes.
  • Stir in the broth gradually.
  • Stir in the water.
  • Bring to a boil, reduce the heat to low, cover and simmer, stirring frequently, to prevent scorching, 15 minutes.
  • The sauce should be thick and smooth with the consistency of ketchup.
  • The sauce is ready to serve or in a covered container refrigerate 2 to 3 days or freeze for 6 months.
  • If made ahead, reheat before serving over cooked poultry.
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Course; Marinade / Spices & Seasoning
Cuisine; Mexican

Black Bean Sauce

Black Bean Sauce

Salsa Cocida de Frijoles Negros
Flavoring puréed black beans with the traditional ingredients for moles produces a really good sauce that tastes much like a mole but is not as complex and cooks in much less time. Serve with tamales, over meats, or poultry.
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Ingredients

Makes about 3 cups

Instructions

  • In a small dry skillet over medium heat toast the chile pieces until pliable and aromatic, 12 to 15 seconds.
  • Put the chile in a small bowl and cover with hot water.
  • Soak about 20 minutes until softened.
  • In the same skillet, toast the oregano, cumin, and sesame seeds, stirring, until aromatic, 30 to 40 seconds.
  • Transfer to a spice grinder (or coffee grinder reserved for spices) and let cool; then grind to a powder, and put into a blender.
  • Drain the chiles, discarding the soaking water, and add the chiles to the blender along with the cinnamon, allspice, tomato, beans, chicken broth, sugar, vinegar, and salt.
  • Blend as smooth as possible.
  • In a medium saucepan heat the oil over medium heat.
  • Add the puréed sauce and cook, stirring frequently to prevent sticking, until the sauce is the consistency of ketchup, about 5 minutes.
  • If the sauce is too thick, add a bit of broth or water to reach the desired consistency.
  • Cover, reduce heat to low, and simmer 5 more minutes to blend flavors.
  • Adjust seasoning.

Notes & Wine Advice

The sauce is ready to use, or cover and refrigerate up to 3 days or freeze up to 3 months.
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Course; Sauce
Cuisine; Mexican

Red Sesame Seed Sauce

Red Sesame Seed Sauce

Pipian Rojo de Ajonjoli
Chef Roberto Santibanez of Fonda San Miguel in Austin, Texas, shared this traditional sauce flavored and thickened with toasted sesame seeds and ancho chiles. Serve with poultry, pork, or other meats.
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Ingredients

Makes about 3 cups

Instructions

  • Wipe the chiles with a damp paper towel.
  • Cut the chiles open.
  • Discard stems, seeds, and veins.
  • In a dry skillet over medium heat toast the chiles, turning them, until aromatic and slightly blistered, about 10 seconds.
  • Put in a bowl, cover with hot water, and soak 20 minutes until softened.
  • In the same skillet, toast the sesame seeds, stirring frequently, until they are fragrant and lightly colored.
  • Do not burn.
  • Cool in a bowl.
  • When the seeds are cool put them in a spice grinder.
  • (I use a coffee grinder reserved for spices.
  • ) Add the anise seeds and cloves.
  • Grind to a powder.
  • Reserve.
  • Heat 1 tablespoon of the oil in the same skillet and cook the onion and garlic over medium-low heat, stirring, until softened, 3 to 4 minutes.
  • Transfer to a blender.
  • Drain the chiles, discarding the liquid, and add them to the blender.
  • Add the ground seed mixture, salt, cinnamon, and 1½ cups of chicken broth.
  • Blend as smooth as possible.
  • If too thick to blend, add enough broth to reach the consistency of ketchup.
  • Heat the remaining tablespoon of oil in a medium saucepan over medium heat then add the sauce gently (to minimize splattering), and cook, stirring, for 3 minutes.
  • Add the remaining broth, bring to a boil, then reduce the heat to low, cover and simmer 20 minutes to blend the flavors.
  • Adjust seasoning.
  • The sauce is ready to use or store in a covered container and refrigerate up to 3 days or freeze up to 3 months.
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Course; Sauce
Cuisine; Mexican

Green Pumpkin Seed Sauce

Green Pumpkin Seed Sauce

Pipian Verde
Sauces that are flavored and thickened with ground pumpkin seeds or sesame seeds are known as pipianes. Tomatillos, fresh green chiles, onion, and herbs add depth to the bright, slightly tart, and nutty flavor of this sauce that's often used with chicken, duck, and seafood.
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Ingredients

Makes about 2½ cups

  • ¾ cup hulled raw pumpkin seeds pepitas
  • ½ cup lightly packed cilantro sprigs
  • ½ pound tomatillos husked, rinsed, and quartered
  • 2 serrano chiles chopped with seeds
  • 3 tablespoons chopped white onion
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ to 1 cup fat-free reduced-sodium chicken broth
  • 1 tablespoon olive oil or vegetable oil

Instructions

  • In a dry skillet toast the pumpkin seeds over medium heat, stirring, until they pop around in the pan, start to brown, and release their aromas, 3 to 4 minutes.
  • Transfer to a bowl to cool.
  • When they are cool, grind to a fine powder in a spice grinder.
  • (I use a coffee grinder reserved for spices.
  • ) Put the ground pumpkin seeds in a blender.
  • Add the cilantro, tomatillos, serrano chiles, onion, oregano, cumin, salt, and ½ cup of the broth.
  • Purée as smooth as possible.
  • If the sauce is too thick, add enough broth to make the mixture the consistency of heavy cream.
  • Heat the oil in a medium saucepan over medium heat.
  • Add the sauce and cook, stirring, 2 minutes.
  • Reduce the heat to low and simmer the sauce, uncovered, stirring frequently, 15 minutes.
  • Adjust seasoning.
  • The sauce is ready to use, or store, in a jar or plastic container, cover and refrigerate up to 3 days or freeze up to 3 months.
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Course; Sauce
Cuisine; Mexican

Red Pumpkin Seed Sauce

Red Pumpkin Seed Sauce

Pipian Rojo de Pepitas
Red pumpkin seed sauce belongs to the family of pipianes that includes cooked sauces flavored and thickened with pumpkin seeds or sesame seeds. It is a delicious accompaniment to red meats, chicken, or turkey. Mexicans use fresh lard to cook this sauce for the special, rich flavor it imparts. Vegetable oil can be used for a different, although still-satisfying flavor.
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Equipment

  • medium skillet
  • medium saucepan

Ingredients

Instructions

  • In a dry medium skillet over medium heat toast the chile pieces until pliable and aromatic, 8 to 10 seconds.
  • Put the chiles in a bowl and cover with hot water.
  • Soak about 20 minutes or until softened.
  • In the same skillet, toast the pumpkin seeds, stirring, until they start to brown and pop around in the pan, about 1 minute.
  • Transfer to a bowl to cool.
  • When the seeds are cool, pulverize in a spice grinder to a fine powder.
  • (I use a coffee grinder reserved for spices.
  • ) Reserve in a bowl.
  • Drain the chiles, discarding the liquid, and put in a blender.
  • Add the tomatoes, onion, garlic, cumin, cinnamon, cloves, and 1 cup of the chicken broth.
  • Blend until smooth.
  • Add the reserved ground pumpkin seeds and blend as smooth as possible.
  • In a medium saucepan, heat the lard or oil over medium heat.
  • Add the blended sauce, remaining chicken broth, and salt.
  • Bring to a boil, stirring, then reduce the heat to low, cover, and simmer, stirring frequently to prevent sticking, until the flavors blend and the sauce thickens to the consistency of thick cream, about 15 minutes.
  • Adjust seasoning.
  • The sauce is ready to use, or store in a covered container for up to 3 days refrigerated, or freeze up to 3 months.
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Course; Sauce
Cuisine; Mexican

Nogada

Nogada

Walnut Sauce
Walnut sauce is classically made as a topping for one of Puebla's most famous dishes, Chiles en Nogada. This elegant dish features stuffed poblano chiles coated with walnut sauce and sprinkled with pomegranate seeds. It is most often served in autumn during walnut harvest. The sauce is also appropriate to drizzle over fresh fruits. Mexican crema is widely available these days and I recommend it above sour cream for this sauce.
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Ingredients

Makes about 2 cups

  • 1 cup walnut pieces
  • ½ cup milk
  • 1 cup Mexican crema or sour cream
  • ¼ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
  • ¼ teaspoon sugar or to taste
  • ¼ teaspoon salt or to taste

Instructions

  • Bring 2 cups of water to a boil in a medium saucepan.
  • Add the walnuts and soak them off the heat about 10 minutes to rid the nuts of some of the bitter tannins.
  • Put the nuts in a strainer and rinse the nuts with cold running water.
  • Transfer the nuts to a blender.
  • Add the milk and blend until smooth.
  • Transfer the nut mixture to a bowl.
  • Stir in the remaining ingredients until well combined.
  • Adjust seasoning.

Notes & Wine Advice

Cover and refrigerate until shortly before using, up to 3 days.
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Course; Sauce
Cuisine; Mexican

Salsa de Crema con Chile Serrano

Salsa de Crema con Chile Serrano

Serrano Chile Cream Sauce
I like this contemporary (nueva style) spicy cream sauce with chicken or pork. It's also very good with firm white fish, such as swordfish or sea bass. Try it with carrots, broccoli, corn, or other vegetables.
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Ingredients

Makes about 1½ cups

Instructions

  • Put the serranos, shallots, garlic, and vinegar in a heavy medium saucepan and bring to a boil over medium-high heat.
  • Boil until liquid boils down to about 1 teaspoon, about 2 minutes.
  • Add the broth and cream.
  • Boil briskly, stirring occasionally, until reduced to about 1½ cups, about 10 minutes.
  • (Watch to prevent boil-over.
  • ) Pour the sauce through a fine-mesh strainer into a medium bowl.
  • Press solids with a spoon to extract the juices.
  • Discard the solids.
  • Return the sauce to the saucepan.
  • In small bowl mix about 2 tablespoons of the sauce with the cornstarch and stir into the sauce.
  • Bring the sauce to a boil.
  • Reduce heat and simmer over medium-low heat until the sauce thickens and coats the back of a wooden spoon, 3 to 4 minutes.
  • Add the salt.

Notes & Wine Advice

The sauce is ready to use, or cover and refrigerate up to 3 days.
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Course; Sauce
Cuisine; Mexican

Salsa de Guajillo con Crema

Salsa de Guajillo con Crema

Guajillo Chile Sauce with Cream
Guajillo chiles are among the most common dried red chiles used to make sauces for enchiladas, crepes, or to serve with mushrooms, fish, or poultry. Adding cream to the sauce makes it rich and elegant. The sauce is also very good without the cream. Dilute with chicken broth to the desired consistency.
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Ingredients

Makes about 2 cups

Instructions

  • Put the tomato in a blender.
  • In a dry skillet, toast the chiles, turning, until aromatic and the color looks orange in places.
  • Do not burn.
  • Break the toasted chiles into pieces, discarding the stems and seeds.
  • Grind in a spice grinder to a powdery consistency.
  • (I use a coffee grinder reserved for spices.
  • ) Transfer to the blender.
  • In the same dry skillet, pan-roast the garlic until speckled with brown in a few places, about 5 minutes.
  • Peel and put in the blender.
  • In the same skillet, toast the oregano and cumin seeds until aromatic, about 2 minutes.
  • Add to the blender with 2⁄3 cup of water.
  • Process as smooth as possible.
  • Pour through a strainer into a bowl, pressing to extract all the pulp.
  • Discard the bits of skin and debris.
  • Heat the oil in a medium saucepan over medium heat.
  • Pour in the sauce and cook, partially covered, stirring frequently, to blend the flavors, 6 to 8 minutes.
  • Stir in the cream and season with salt.
  • Cook over low heat, uncovered, until thick and smooth, 3 to 4 minutes.

Notes & Wine Advice

The sauce is ready to use, or store in a covered container up to 3 days, refrigerated, or frozen for 3 months.
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Course; Sauce
Cuisine; Mexican

Salsa de Chile Guajillo

Salsa de Chile Guajillo

Guajillo Chile Sauce
This basic red chile sauce made from dried guajillo chiles is used in meat, poultry, or fish soups and stews. Guajillos are mild to moderate in heat with a pleasing flavor.
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Ingredients

Makes about 1½ cups

  • 12 guajillo chiles toasted and seeded
  • 2 teaspoons olive oil or vegetable oil
  • ½ medium white onion thinly sliced
  • 3 medium garlic cloves peeled and thinly sliced
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • ½ teaspoon ground cumin
  • ½ teaspoon salt or to taste
  • ½ cup water or broth to suit the dish being prepared

Instructions

  • Prepare the chiles.
  • Then, break or cut them into pieces and put them in a bowl.
  • Cover with hot tap water and soak about 25 to 30 minutes.
  • Meanwhile, heat the oil in a medium skillet over medium-low heat and cook the onion and garlic slowly, stirring, until they start to brown, 4 to 5 minutes.
  • Stir in the oregano, cumin, and salt, then scrape the skillet contents into a blender.
  • Drain the chiles then add the chiles to the blender along with the water.
  • Purée as smooth as possible.
  • If too thick to blend, add water 1 tablespoon at a time, until the purée is the consistency of ketchup.
  • Pour the sauce through a strainer into a heavy saucepan.
  • Push the pulp through with a wooden spoon.
  • Discard the bits of skin and debris in the strainer.
  • Cook the sauce, covered, over medium-low heat, stirring frequently 6 to 8 minutes to blend the flavors.

Notes & Wine Advice

The sauce is ready to use or store in a covered container in the refrigerator up to 3 days, or freeze up to 3 months.
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Course; Sauce
Cuisine; Mexican

Salsa de Chipotle y Tomatillo

Salsa de Chipotle y Tomatillo

Chipotle and Tomatillo Sauce
Chipotle chiles are dried smoked jalapeños that are often canned in a red sauce called adobo. Canned chipotle chiles en adobo are available in most supermarkets and Mexican grocery stores. Chipotles are very hot with a smoky taste. Add it to stews and soups, or spoon it over meats, poultry, and many other foods.
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Ingredients

  • Makes about 1½ cups
  • 7 medium tomatillos about ¼ pound, husked and rinsed
  • 2 canned chipotles chiles en adobo
  • 1 teaspoon adobo sauce from the canned chiles
  • 2 teaspoons vegetable oil
  • ½ medium onion chopped
  • 1 medium garlic clove thinly sliced
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 medium tomato chopped
  • ¼ teaspoon salt or to taste

Instructions

  • In a small saucepan, bring 1 cup of water to a boil then cook the tomatillos, uncovered, until they change color and soften, about 5 minutes.
  • Put the tomatillos and ½ cup of the cooking water into a blender.
  • Reserve.
  • In a medium skillet, heat the oil over medium heat, and cook the onion until it begins to brown, about 4 minutes.
  • Add the garlic, oregano, and tomato.
  • Cook until the juices reduce and the mixture is nearly dry, about 5 minutes.
  • Transfer to the blender with the tomatillos.
  • Add the salt.
  • Blend smooth, then return to the skillet and heat through, about 2 minutes

Notes & Wine Advice

Serve hot.
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Course; Sauce
Cuisine; Mexican