COLORADITO CURRY

Ingredients

2 teaspoons vegetable oil

1/4 cup Guelaguetza Mole Coloradito paste

4 tablespoons red curry paste

3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds

1 medium onion, chopped

1 red bell pepper, thinly sliced

1 pound (about 3) waxy potatoes, like Yukon Gold potatoes, peeled, cut into 1/2-inch pieces

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1 13.5-ounce can unsweetened coconut milk

Chopped fresh basil and cilantro

Preparation

Heat oil in a large heavy pot over medium heat. Once hot, add Guelaguetza Mole Coloradito paste and curry paste and stir until fragrant, about 1 minute. Add onion, carrots and pepper, stirring occasionally, until onion is translucent, about 10 minutes.

Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.

BLACK MOLE AIOLI

Ingredients

1 large egg yolk

1 small garlic clove, finely grated

1/4 teaspoon kosher salt plus more to taste

1/4 cup grapeseed oil

1/4 cup extra-virgin olive oil

1 teaspoon, Guelaguetza Mole Negro paste

1/4 Lemon, it’s juice

Freshly ground black pepper

Preparation

In a medium bowl, whisk egg yolk, garlic, salt and about 2 teaspoons of water. Twist a kitchen towel around the base of the bowl -this will hold the bowl in place-. Add Guelaguetza Mole Negro and dissolve with spatula until mole paste fully dissolves.  

Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoon at a time, until sauce is thickened and emulsified. Continue whisking, add olive oil in a slow, steady stream. Season aioli with lemon juice, pepper, and salt to taste.