Posts tagged #Entrees



OK, I know what you are thinking.. Pasta with mole??? really? 

Yes, REALLY.  My family and I bring a killer mole paste from Oaxaca, that aside from making the best mole ever, it can be used for many other different recipes.  Paola and I have made it our mission in life to create a series of alternative mole recipes and make extra use of that mole jar in my pantry, because as much as I love mole, from time to time I want to be able to make more than just the traditional pollo con mole or mole enchiladas. 

This pasta recipe is a spin off from a pasta my mama makes with a variety of spices.  She usually adds cooked shrimp to and serves it cold.  Again, perfect to take to the office or picnic on a hot day. I hope all of you enjoy!

Don't forget to tag this and all other Guelaguetza Mole Recipes with our oficial hashtag #ilovemole.  We are always looking for the next recipe to feature on the blog and who knows, we may just surprise you with a jar of our mole at your door step ;)

Happy cooking!


1 Tbsp olive oil

1 cup roasted red bell peppers, julienned 

1/2 cup roasted corn

1 pound shell or penne pasta 


For the Mole Coloradito Dressing:

1 cup Mexican crema

2 tablespoons Guelaguetza Mole Coloradito ® paste

1/4 teaspoon cumin, ground

1/4 teaspoon Paprika

1/4 cup chopped fresh parsley

1 garlic clove, finely minced 

1/2 Lemon, juiced

Salt and pepper to taste


 Heat a large pot of water and bring to a boil, add about 1 teaspoon of salt. Once the pasta water is boiling, add the pasta to the pot and cook until al dente. Strain and place into serving bowl.

To prepare the corn and the bell peppers- place corn and bell peppers directly onto the flame, turning constantly until slightly charred on all sides, about 5-7 minutes. 

Put bell peppers in a medium bowl and cover for a few minutes to steam, this will make peeling the skin off easy. Uncover until cool to handle, remove most of the skin. Cut peppers lengthwise, julienne style.

Using a knife, shave the corn off the. Put corn and bell peppers in the pasta serving bowl

To make the Mole Coloradito Dressing - Mix all the ingredients and stir to combine. Add to pasta and adjust seasonings. 


Posted on June 3, 2014 and filed under recipes.



Is it ever really posible to give your moms recipe justice?  Hmm, tough to say.  

I guess I always like to think I can come close to that perfection that only my mom can make, but let's be honest here, NOTHING can ever compare those beans, that mole, or the pozole only your mom can make right.  This week, in honor of mommy's day, I decided to give my moms green pozoloe recipe a try in the kitchen.  Of course, my girl Paola was there with me every step of the way and in the midst of our excitement, we decided to switch up a couple things up.   *Please note that Mom's original Pozole verde is made with shredded chicken, but us being the stubborn girls that we are, we decided to try something new and switched to shrimp.  Yes, that is correct. We made Green Shrimp Pozole and it was delicious!  

I hope all of you have fun with the recipe.  It's a simple and delicious way to surprise your mom with Mother's day brunch made from scratch.   


Apologies in advance to my moms if by any chance she hates the fact that I added shrimp to this pozole :/  Mom, I love you from here to the moon.  I promise to remake this for you next time you are in town 



7 cups 2 quarts (or 8 cups) of chicken broth

3 bay leaves

2 cups of cooked hominy

2 lbs tomatillo, de-husked and quartered

2 cups of cilantro leaves

4 garlic cloves, minced

1/2 cup white onion, roughly chopped

2-3 chiles serranos, minced, deseeded 

1 cinnamon stick

1 tablespoon extra virgin olive oil

1/4 cup sesame seed, toasted

1/4 cup pumpkin seeds, toasted

2 corn tortillas

1 1/2 lbs shrimp

Kosher salt



A bunch of radishes, thinly sliced

1/2 white onion, finely chopped

Dry oregano

A couple dozen tostadas


Fill a medium stockpot with 5 cups of the chicken broth, bay leaves and hominy. Set stockpot on heat to bring to a simmer. 

Add to a blender the toasted sesame seeds, toasted pumpkin seeds, tortillas and 2 cups of chicken broth, puree until smooth and add to stockpot. 

 Prepare the green salsa by pureeing in a blender the reserved 1 cup of chicken broth, tomatillos, cilantro, garlic, onions and chiles until smooth.

 Heat a tablespoon of extra virgin olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Add the green pureed salsa and cinnamon stick until the salsa thickens, about 15 minutes. Reserve.

 Add salsa verde to the stockpot and simmer for 10 more minutes. Adjust seasonings and add salt if necessary.

 Add shrimp and cook until the shrimp start turning pink, about 5 minutes. Turn off heat and serve into deep bowls, top with garnish and serve with tostadas. 


Also, if any of you are interested in hearing me talk a bit more about this and other of my mamas recipes.  I will be joining an amazing panel of LA food peeps this Thursday, May 8th at the KPCC Crawford Family Forum from 7:30-9pm for Make What Your Mama Gave Ya: Dishing on family eats and tradition in LA.  Hope to see you there! 

Posted on May 7, 2014 and filed under recipes.



In lieu of my endless supply of Guelaguetza's mole paste ;) Paola and I decided to get creative with mole this week and modify this classic Pork en salsa verde recipe by substituting the chiles chipotles (found in the original recipe) with a bit of Guelaguetza's Mole Coloradito Paste.  It was incredible!  For those of you who are like me and always ask "for something spicier" at restaurants, we recommend you take our advise on adding the serrano peppers for garnish, it gives it that perfect kick at the end.   


oh, and don't forget to tag us on your cooking posts.  We LOVE going through all the posts! 

Bricia: @BriciaLopez | Paola: @PaolaPVR


1 pound tomatillos, husked and rinsed

1/4 cup Guelaguetza Mole Rojo paste

2 cups cilantro leaves

4 whole cloves garlic, peeled, plus 6 cloves, roughly chopped

1 tsp. sugar

1 tsp kosher salt

2 lbs. baby back pork ribs, cut into individual ribs

4 cups of chicken stock

1 tsp. dried Mexican oregano

1 large white onion, cut lengthwise into 8 wedges

Kosher salt and freshly ground black pepper, to taste 

Warm tortillas, for serving


2 Serrano peppers

1 Avocado 


Bring water to a boil in a small saucepan, enough to cover your tomatillos.  Place tomatillos in the saucepan, and cover with water. Bring to a boil over high heat; cook until slightly soft, about 5 minutes.

Carefully strain the tomatillos and place them in a blender or food processor along with the mole coloradito, cilantro, sugar, and 4 whole cloves of garlic.  Pulse until puréed; set salsa aside. Season with salt.

Bring pork and broth to a boil in a 6-qt. dutch oven or saucepan over medium-high heat. Cook, stirring occasionally, until all liquid evaporates, about 1 hour. Continue cooking pork, stirring often, until it begins to caramelize on the outside, about 10 minutes. 

Add chopped garlic, oregano, and onion.  Cook, stirring, until soft and lightly browned, about 10 minutes. Add sauce, and fry, stirring constantly, until slightly reduced, about 5 minutes. Add 4 cups water, bring to a boil, and then reduce heat to medium-low; cook, stirring occasionally, until pork is tender and sauce is thickened, about 30 minutes. Season with salt and pepper.


Divide pork and sauce among serving bowls and garnish with chopped Serrano chiles, avocado, red onion and lime. Serve with tortillas.


Posted on February 27, 2014 and filed under recipes.