Gluten free recipes from Mexico. Having traveled a lot in Mexico we have many great Mexican recipes. We have tried to further sort these into other categories including beverages, molés, sauces, main dishes an side dishes.
When people talk about molé that takes all day to make they are talking about Oaxacan Black Molé. This recipe would traditionally start with going out to the back yard and harvesting a chicken. Pluck it and break it down and boil it for an hour, reserving the broth. Then when the molé is done…
Switch up your dipping with this spicy, smoky, naturally Gluten Free Morita Salsa. Moritas are dried Chipotle Chiles and they do pack a bit of heat. You can regulate that to some extent by using more or fewer Moritas but this sauce is going to be spicy. Sometimes we need that extra spice in life!…
Continuing our quest for ‘The 7 Molés of Oaxaca’ with this most unique molé verde. The version of this molé from Puebla is called Molé Pepita. The chiles here are fresh poblano and serrano rather than the dried chiles used in the other molés. This molé gets a lot of its flavor from fresh herbs…
Molé Poblano is a thick molé that can be thinned with broth for some uses. Poblano, in addition to being a chile, is slang for things that come from the Mexican state of Puebla. Oaxaca and Puebla disagree about where molé originated but everyone agrees it was in one of those two states. This was…
We are making a molé nectar to use in cocktails. The idea for turning molé into a beverage came from one of our trips to Puerto Vallarta. We had dinner at a wonderful restaurant called Tintoqué and they served a molé cocktail that made an impression on us and then we had to come up…
This interesting Molé Manchamanteles comes from Oaxaca and is one of the ancient traditional molés. What makes this molé unique is the inclusion of fresh fruit which gives it a flavor unlike any other molé. The name translates as ‘Tablecloth Stainer’. The chiles in this molé are Anchos and Pasillas, fairly common and easy to…
Elevate turkey enchiladas by using molé as the sauce. In this recipe we use the Easy Molé Rojo from another 2 Cooks in the Kitchen recipe. This was part of a series of things to do with leftover turkey after Thanksgiving. We made the molé with turkey broth and then shredded some turkey for the…
This deliciously dark Molé Chuchilo Negro comes from Oaxaca and goes well on meat. The Chilhuacles Negros Chiles have a rich, dark flavor and moderate heat that are enhanced with roasted and charred ingredients. This molé is often served with wild game such as Venison or Boar and it also goes well with Pork or…
Molé Amarillo is a yellow molé that comes from Oaxaca. It has a bright vibrant color and flavor with a good amount of spicy heat. This molé goes well with chicken, turkey, duck and wild fowl. It can also work well as a vegetarian dish. The addition of Chayote and Masa keep the color light…
This Mayan Inspired Baked Whole Fish recipe comes from the Yucatan and incorporates Red Recado Paste and Mexican Pink Onion. The recipes for those can be found at the respective links. This makes a delightfully vibrant and beautiful dish to serve. This will work with most any cleaned and scaled fish but our favorite is…
