Recipes

Red Bell Pepper Sauce

Red Bell Pepper Sauce

Salsa de Chile Dulce
Red bell peppers are referred to as sweet in Mexican cooking to distinguish them from fiery chiles. This puréed red bell pepper sauce has a mild flavor and is used to add eye-catching color to contemporary plates.
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Ingredients

Makes about 1 cup

Instructions

  • Put all of the ingredients into a medium saucepan and add ¾ cup of water.
  • Bring to a boil; reduce heat to medium, and cook, partially covered, until the peppers are very soft, about 10 minutes to 12 minutes.
  • Transfer to a blender and purée until smooth.
  • Pour the purée through a strainer back into the saucepan, using a spoon to press the contents.
  • Discard the solids.
  • The sauce should be as thick as heavy cream.
  • The sauce is ready to use, or refrigerate in a covered container up to 3 days.
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Course; Sauce
Cuisine; Mexican

Yellow Mole

Yellow Mole

Mole Amarillo
Yellow mole is one of the traditional mole sauces of Oaxaca. Since the dried chiles (chilcostle and chilhuacle) commonly used in Oaxaca are difficult, if not impossible, to find in the United States, guajillo chiles are often substituted to make the sauce. My modern version can serve as a guide until you eat the real thing in Oaxaca. Credit for adding yellow bell pepper to the mix goes to Chef Mark Miller of the Coyote Café in New Mexico, whose food always inspires me. The herb, hoja santa is difficult to find in many places. Fresh fennel makes a somewhat acceptable substitute, or just leave it out.
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Equipment

  • blender

Ingredients

Makes about 3 cups

Instructions

  • Submerge the chiles in a bowl of hot water and soak 30 minutes.
  • Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-low heat and cook the yellow pepper and onion slowly, covered, stirring frequently, until they are limp and tender, 6 to 8 minutes.
  • Stir in the garlic, sugar, cumin, allspice, and cloves.
  • Immediately transfer the mixture to a blender.
  • Drain the soaked chiles, discarding the soaking water, and add to the blender along with the tomatillos and hoja santa.
  • Add ¼ cup of water and purée until smooth.
  • If too thick to blend, add about 2 tablespoons water and blend again.
  • Pour the sauce through a strainer into a large bowl, pushing with a wooden spoon to extract all the pulp.
  • Discard the debris.
  • Heat the remaining tablespoon of oil in a saucepan.
  • Pour the sauce into the pan.
  • Add the salt and pepper.
  • Cook, covered, stirring occasionally, about 10 minutes, to blend the flavors.

Notes & Wine Advice

The sauce is ready to use, or, refrigerate in a covered container, 3 to 4 days.
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Course; Sauce
Cuisine; Mexican

Peanut Mole

Peanut Mole

Mole de Cacahuate
Mole is not just one dish or one sauce. There are regional moles made with different combinations of chiles, herbs, spices, nuts, seeds, fruits, tomatoes, and sometimes chocolate, and even more ingredients, all blended together to produce exceptional main dish sauces called moles. This orange-colored mole is thickened and flavored with roasted peanuts, guajillo chiles, and a long but flavorful list of other ingredients. Serve it with pork roast, chicken, or turkey.
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Ingredients

Makes about 3 cups

Instructions

  • Wipe the chiles with damp paper towels.
  • Cut the chiles open and discard the stems, seeds, and veins.
  • Put the chiles in a bowl of hot water and let soak 25 minutes.
  • Meanwhile, heat 2 tablespoons of the oil in a medium skillet over medium heat and cook the onion and garlic, stirring, until softened and starting to brown, 3 to 4 minutes.
  • Transfer to a blender.
  • In the same skillet, cook the tortilla pieces until crisp and lightly browned, 2 to 3 minutes.
  • Add to the blender with the onion.
  • In the same skillet, cook the tomatoes until the skins char a bit, 4 to 5 minutes.
  • Add to the blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
  • Drain the chiles and add to the blender, discarding the liquid.
  • Add 1¼ cups of the broth, vinegar, and salt to the blender and purée the mixture as smoothly as possible.
  • Pour the mixture through a strainer into a large bowl.
  • Heat the remaining tablespoon of oil in a large heavy saucepan.
  • Add the purée gently (to minimize splattering) and cook, stirring, about 1 minute.
  • Add the remaining broth.
  • Bring the mixture to a boil, stirring, reduce the heat to low, cover and simmer the sauce 20 to 25 minutes to blend the flavors, stirring frequently to prevent sticking to the bottom of the pan.
  • The sauce should have the consistency of gravy.
  • If too thick, add a little broth to reach the right consistency.
  • Adjust seasoning.
  • The sauce is ready to use, or cover and refrigerate for up to 3 days, or freeze in a covered container for 3 months.
  • The sauce thickens as it sits.
  • Thin with chicken broth to the desired consistency when reheating.
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Course; Sauce
Cuisine; Mexican

Oaxacan Red Mole

Oaxacan Red Mole

Mole Coloradito
Mexico's famous mole sauces come in countless variations and from different regions of the country. This red mole from Oaxaca is not too spicy. It's full of rich flavors with just a touch of chocolate. Serve over chicken or turkey. (The sauce is also used for tamales and enchiladas.) The sauce freezes well, so double the recipe if you wish.
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Ingredients

Makes about 4 cups

Instructions

  • Wipe the chiles with damp paper towels.
  • Cut open.
  • Remove the stems, seeds, and veins.
  • In a large dry skillet, toast the chiles in batches over medium heat, pressing down with a spatula until they turn orange in some places and are aromatic, about 10 seconds.
  • Do not burn them.
  • Soak the chiles, submerged, in a bowl of hot water about 45 minutes.
  • Meanwhile, preheat the broiler then broil the tomatoes until blistered and charred all over, about 2 minutes.
  • Transfer with skins on to a large bowl and reserve.
  • In a medium nonstick skillet heat 2 tablespoons of the oil over medium heat and cook the onion and garlic, stirring, until they begin to brown, about 3 minutes.
  • Put in the bowl with the tomatoes.
  • Fry the plantain and the bread in the same pan until brown on both sides, about 2 minutes.
  • Reserve with the tomatoes.
  • In a small dry skillet, toast the almonds, stirring frequently, until they show some brown spots, about 3 minutes.
  • Transfer to a small bowl and reserve.
  • In the same skillet, toast the sesame seeds, stirring, until light brown, about 2 minutes.
  • Reserve with the almonds.
  • In the same pan toast the oregano and cumin.
  • Reserve with the almonds.
  • Remove the chiles from the soaking water and put them in a blender jar with 1 cup of the chicken broth.
  • (Discard the soaking water.
  • ) Blend the chiles as smooth as possible, adding 1 to 2 tablespoons of water if too thick to blend.
  • Pour the chile purée through a strainer into a large bowl, pushing the pulp through with a wooden spoon and reserve.
  • Discard the bits of skin.
  • To the same blender, add all of the remaining ingredients, except the chocolate.
  • Add the remaining cup of broth.
  • Blend until completely smooth.
  • Add to the bowl of puréed chiles and mix well.
  • Reserve.
  • Heat the remaining tablespoon of oil in a large heavy saucepan until it shimmers.
  • Gently pour in the puréed sauce (to minimize splattering) and cook over medium-low heat, stirring frequently, 15 minutes.
  • Add the chocolate and cook, stirring, until the chocolate melts, 3 to 4 minutes.
  • The sauce should be the consistency of thick gravy.
  • If too thick, add water or chicken broth, 1 tablespoon at a time, to reach the desired consistency.
  • Reduce the heat to low, cover and simmer, stirring frequently to prevent scorching, about 20 minutes to blend the flavors.
  • Adjust seasoning.

Notes & Wine Advice

The mole is ready to use, or cover and refrigerate for up to 3 days or freeze in a covered container for up to 6 months.
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Course; Sauce
Cuisine; Mexican

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