Authentic Mexico City Recipes

Mole Sauce

Mole Sauce Ingredients
  • 3 dried chipotle chiles
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 3 cups chicken broth, divided
  • 1 dinner roll
  • 2 corn tortillas
  • 5 tomatillos
  • 2 tomatoes
  • 1 tablespoon lard
  • 1 onion
  • ½ head garlic
  • ⅓ cup chopped peanuts
  • ¼ cup raisins
  • 2 tablespoons cumin seeds
  • 1 tablespoon dried thyme
  • 6 whole allspice berries
  • 5 whole cloves
  • 3 cinnamon sticks
  • 5 ounces dark chocolate, coarsely chopped
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • Grilled chicken
Mole Sauce Instructions
  1. Prepare ingredients
    • Remove the stems and seeds from dried chipotle, guajillo and ancho chiles
    • Rip dinner roll and corn tortillas into 1-inch pieces
    • Cut tomatillos and tomatoes in half crosswise
    • Thinly slice onion and garlic
    • Coarsely chop dark chocolate
  2. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned (about 3 minutes).
  3. Heat 2 cups chicken broth in a saucepan until it begins to simmer (about 5 minutes).
  4. Add hot broth, toasted roll and tortilla pieces, and all chiles to a blender and allow to soak until ingredients are softened. Then, blend until smooth.
  5. Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened (about 3 to 4 minutes per side).
  6. Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden (about 5 to 8 minutes). Remove the cinnamon sticks and other whole spices.
  7. Add tomatillos, tomatoes and onion mixture to the blender with the chile mixture and blend until smooth.
  8. Pour your puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer, then stir until chocolate is melted and sauce is thickened and slightly reduced (about 10 to 15 minutes).
  9. Serve with grilled chicken on flour or corn tortillas.

Grapefruit Paloma

Grapefruit Paloma Ingredients
  • 2 oz Tequila Blanco
  • 2 oz freshly squeezed grapefruit juice
  • 1/2 oz lime juice
  • 1/2 oz maple or simple syrup
  • 1 oz soda water
  • ice
  • sea salt
Grapefruit Paloma Instructions
  1. Rub the rim of a glass with a wedge of grapefruit then dip in sea salt
  2. Add tequila, grapefruit juice, lime juice and syrup and stir until combined
  3. Add ice and top with soda water
  4. Garnish with grapefruit slice
Non-Alcoholic Paloma Ingredients
  • 2 oz freshly squeezed grapefruit juice
  • 1 oz lime juice
  • 1 oz maple or simple syrup
  • 1 oz soda water
  • ice
  • salt