 | | Featured Products From Gourmetsleuth.com ... Shop Our Catalog | | |  | | | | **Mayordomo mole is no longer available in
the U.S. See San Angel mole
for the best tasting alternative.
Mayordomo Mole Negro. Oaxaca is famous for their mole. Mayordomo creates the sauce from the traditional recipe using roasted mulato chilies, chocolate and other spices (see ingredients below). 8 oz. jar.
Ingredients:
Chile peppers, oil, sugar, sesame seeds, cocoa beans, bananas, onions, raisins, walnuts, almonds, peanuts, cinnamon, bread, salt, garlic, spices. | | |  | | | | **Mayordomo mole is no longer available in
the U.S. See San Angel mole
for the best tasting alternative.
Ingredients:
Chile peppers, oil, sugar, sesame seeds, cocoa beans, bananas, onions, raisins, walnuts, almonds, peanuts, cinnamon, bread, salt, garlic, spices. | | |  | | | | **Mayordomo mole is no longer available in
the U.S. See San Angel mole
for the best tasting alternative.
Mayordomo Mole Rojo. Oaxaca is famous for their mole. Mayordomo creates the sauce from the traditional recipe using roasted pasilla chilies and of course the traditional addition of chocolate. See ingredients below. 16 oz (450 g).
Ingredients:
Chile peppers, oil, sugar, sesame seeds, cocoa beans, bananas, onions, raisins, walnuts, almonds, peanuts, cinnamon, bread, salt, garlic, spices. | | | | | | | **Mayordomo mole is no longer available in
the U.S. See San Angel mole
for the best tasting alternative.
Mayordomo Mole Rojo. Oaxaca is famous for their mole. Mayordomo creates the sauce from the traditional recipe using roasted pasilla chilies and of course the traditional addition of chocolate. See ingredients below. 16 oz (450 g).
Ingredients:
Chile peppers, oil, sugar, sesame seeds, cocoa beans, bananas, onions, raisins, walnuts, almonds, peanuts, cinnamon, bread, salt, garlic, spices. | | |  | | | | Dried Blue corn pozole for making pozole stew. Posole is a rich Mexican stew made of corn (slaked with lime then the hulls removed) then simmered with pork, chiles, garlic and Mexican oregano. It is a Mexican Christmastime tradition and a meal great for any special gathering of family and freinds. The dried corn has already been prepared with lime and the hulls removed, then dried again. Just add the pork and seasonings, simmer, and enjoy! Recipe included. 2 lb bag. | | |  | | | | Dried white corn pozole for making pozole stew. Posole is a rich Mexican stew made of corn (slaked with lime then the hulls removed) then simmered with pork, chiles, garlic and Mexican oregano. It is a Mexican Christmastime tradition and a meal great for any special gathering of family and freinds. The dried corn has already been prepared with lime and the hulls removed, then dried again. Just add the pork and seasonings, simmer, and enjoy! Recipe included. 2 lb bag. | | |  | | | | Mayordomo is no longer available in the U.S. We've selected San Angel as the best tasting mole currently available. San Angel Mole Negro, dark rich mole sauce. Developed by a Southern California chef using a traditional Oaxacan family recipe. Serve with chicken, turkey, duck or pork. Use over cheese enchiladas for a flavorful vegetarian entry. 12oz Jar.
Easy Mole Negro
Cover three 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 reserved 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
Ingredients:
Water, brown sugar, bananas, onions, chile peppers, tomato paste, bread, chocolate, raisins, blackstrap molasses, peanuts, roasted garlic, sesame seeds, Pepitas, salt, spices, natural color, xanthan gum. | | |  | | | | Mayordomo is no longer available in the U.S. We've selected San Angel as the best tasting mole currently available. San Angel Mole Rojo. Developed by a Southern California chef using a traditional Oaxacan family recipe. Serve with over beef, pork, chicken or roasted squash. 12oz Jar.
Easy Mole Rojo
Cover three 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 reserved 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 .
Easy Mole Negro
Cover three 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 reserved 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
Ingredients:
Water, chile peppers, onions, bananas, tomato puree, bread, brown sugar, peanuts, chocolate, garlic, salt, spices, xanthan gum. | | |  | | | | Veracruz, the lush strip of land bordering the Gulf, is home to the most accessible cooking in all of Mexico. There could be no better guide to this exciting region than the joyfully extroverted Zarela Martínez, chef and owner of New York's best Mexican restaurant and author of two widely acclaimed cookbooks. Now, as the tour guide and host of a nationally broadcast public television series filmed on location, she introduces the culture and food of Veracruz to a North American audience for the first time. In this major new cookbook -- the companion to the show -- Zarela provides a mesmerizing travelogue and absorbing portrait of the region, with more than two hundred irresistible recipes.
The cuisine of Veracruz is exceptionally inviting, even to cooks who may think they don't like Mexican food. Complex blends of difficult-to-find chiles and other spices are nearly absent. Thanks to Spanish influences, the dishes often seem almost Mediterranean in character, with lively indigenous and Cuban notes. The recipes are perfect for parties or, in many cases, ordinary suppers:
Crab and Avocado Salad • Spicy Shrimp Soup • Garlicky Pan-Fried Fish • Orange-Flavored Chicken • Wild Mushrooms in Vinaigrette • Table-Stainer Pork • Coconut Layer Cake • Peanut Sand Tarts
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