Guelaguetza
Chicken Mole Rojo
Chef's recommendations
Garnish with sesame seeds
Serve with arroz blanco con plátano (recipe online)!
Pair with a margarita or Guelaguetza's signature michelada
Cooking Instructions
Place the dish in the fridge to thaw overnight or for 24 hours.
Empty dish contents into medium sized pot.
Cook on stove top over low heat with top on. Stirring occasionally.
After 10 minutes, stir and check on heat, cook for additional 10 minutes over low heat.
Add ½ C chicken stock, water, or broth if you want to adjust sauce consistency
Remove from stove and plate in medium sized bowl.
+ Ingredients
Chicken, tomato sauce, carrots, onions, celery, garlic, Oaxacan chocolate, brown sugar, ancho chile, guajillo chile, red chilhuacle chile, canola oil, salt, plantains, sesame seeds, garlic, onion, thyme, clove, cinnamon, cumin, black pepper, oregano, peanuts, walnuts, raisins, almonds, sugar, sodium, salt
Meet The Maker:
Bricia Lopez was born in Oaxaca, Mexico and grew up in grandmother’s kitchen. Her father founded Guelaguetza, a Oaxacan restaurant in Los Angeles, in 1994. Bricia quickly joined the family business, which she now manages with her siblings. Guelaguetza has become the mecca for Oaxacan food and the place to eat mole. Bricia has become an integral figure in Oaxacan culture and the culinary scene in Los Angeles. Guelaguetza has many accolades, including winning a James Beard American Classics award.
Paired Recipe
Guelaguetza - Arroz con Plátano
