MEXICAN INGREDIENTS

I am very excited to have Seasons of My Heart products (Oaxaca, Mexico) from chef, cooking teacher and cookbook writer Susana Trilling.

Mole lovers know that these tasty and essential pastes traditionally take a day or longer to make and require a very long list of ingredients to obtain the proper flavors: fruits, nuts, spices, chocolate and chilies. Specifically, the flavor of specific mole is dependent on specific types of chilies which can be difficult or impossible to find in the USA.

If you rather not spend a day or more in your kitchen making mole from scratch, you can use Susana’s moles to create delicious, authentic tasting dishes for your family and friends.  Susana has created three of the most famous of these mole pastes - Oaxacan Mole Negro (Black Mole), Mole Coloradito, and Mole Rojo (Red Mole) - that are made with the right chilies, all natural ingredients and no fillers.  All that is required is that the mole be reconstituted into a sauce and served with a generous portion of chicken, turkey, pork (or a combination of the three). And only you will know that you have Susana at your side!
 

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Chintestle (Smoked Chile Paste)

In the village of Santa Maria Tlahuitoltepec, cooks grind a certain chile - chile pasilla oaxaqueño -  into a paste called Chintestle. Before they are ground, the chiles are smoked over hardwood fires in nearby villages, some of which are a five hour burro ride away! It adds a slightly hot or piquant, exotically smoky flavor ( you only need a little bit ! ) to simple tomato-based sauces, marinades, and soups. It is especially delicious when used in saucy beef, pork or chicken dishes.

Ingredients:
chile pasilla oaxaqueño , salt, garlic.
 

click here for Susana's recipe using Chintestle Paste
 

8 oz

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  Mole Coloradito

This mole is brick red in color. The chilies and other ingredients used in Mole Coloradito are toasted less that they are in Mole Negro, which gives this mole a sweeter, milder flavor. Mole Coloradito is often used as a sauce for enchiladas and tamales.

Ingredients:
Chile peppers (red ancho, guajillo) mexican chocolate , sugar, sesame seeds, cinnamon, plantain, garlic, almonds, raisins, sunflower oil, lard, salt, herbs, spices.
 

click here for Susana's recipe using Mole Coloradito
 

8 oz

  Mole Negro (Black Mole)

The most famous of Oaxaca’s moles, this dark paste is made using several varieties of chilies. In particular it takes its flavor from the Chilhuacle negro, which is a black chile that is grown only in Oaxaca.  The other chilies and ingredients in Mole Negro are toasted to a very dark color, too, giving the mole a slightly bitter but complex flavor.

Ingredients:
Chile peppers (chilhuacle negro, guajillo, pasilla mexicano, chipotle meco, mulato), oaxacan chocolate, sugar, onion, garlic, almonds, sesame seeds, raisins, cinnamon, prunes, plantain, sunflower oil, lard, salt, herbs, spices.
 

click here for Susana's recipe using Mole Negro
 

8 oz

Mole Rojo dates back to pre-hispanic times. The chilies Mole Rojo are lightly toasted, and this mole is the hottest of the three moles.

Ingredients:
Chile peppers (chilcostle, guajillo, mora), Mexican chocolate, sugar, cinnamon, garlic, almonds, raisins, sunflower oil, lard, salt, herbs, spices.
 

click here for Susana's recipe using Mole Rojo
 

8 oz

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8 oz

8 oz

8 oz

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Mexican Sea Salt

Salinas de Marquéz is a salt flat on the edge of Salina Cruz in the Isthmus of Tehuantepec  in Southern Oaxaca. Once a year, sea water flows into shallow pools, which in turn, provides a place for shrimp and oyster farmers to grown these delicacies for the local townspeople. Each January, as the north winds blow off the Sierra Madre Mountains, the sea water begins to evaporate. The evaporation takes several months to complete, after which white sea salt crystals are revealed.  All of this is a natural, seasonally recurring process: a wonderful example of natural systems used well and with understanding to provide products
( seafood and salt ) for human use.

Susana says: "This salt has changed my cooking forever, I love the flavor and texture of it..."

8 oz

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