Recipes: Zarela Martinez

Mole sauce is a rich chocolate sauce flavoured with chillies and spices and a whole host of other ingredients. This particular recipe is a famous traditional recipe from the Martinez family of Oaxaca City and is served every day at their wonderful restaurant Casa de la Abuela. It uses Ancho Poblano and Guajillo chillies. Mole is traditionally served with Turkey but can be used with Chicken or Pork. Mole sauces are thought to originate from the state of Puebla east of Mexico City. The exact origin of Mole Poblano is disputed but one of the more interesting stories is that it was served to Cortez and the invading Conquistadors by the Aztec King Moctezuma who thought they were Gods.

This is a great dinner party dish because aside from using Ancho Poblano chillies and being absolutely delicious, it can be prepared in advance and reheated just prior to serving. Its a common dish in Northern Mexico enjoyed for its layers of flavour; creamy and hot, crunchy corn kernels and the coriander adding a refreshing after taste.

An amazing Pork main dish using the red chilli sauce recipe from our website. This delicious combination of pork tenderloin and chilli sauce made from Guajillo chillies can be served with rice, or used as a filling for flautas, chiminchangas, burritos or tostadas.

This is probably the most versatile version of the red chilli sauces and is made using Guajillo chillies. It also shows the important technique of toasting dried chillies on a griddle pan which develops the flavour. This sauce can be used to make red enchiladas, enchiladas rojas, with any preferred filling; with cooked pork to make carne con chile Colorado; and also with string beans or potatoes to make simple Lenten dishes.