Cindy shares…

Ideas and the best of Baja!



Corn Tamales

Corn Tamales


7 cups fresh corn kernels, from 7 ears
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
1/2 tablespoon salt
1/2 teaspoon baking powder
1/2 cup harina de maiz (dried corn flour) *
20 dried corn husks, soaked in warm water for 30 minutes*

Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.




4 hard rolls halved horizontally
1 Lb Pork Carnitas
¾ cup of Refried Beans
2 Lbs. ripe tomatoes
1 clove garlic
1 teaspoon of vinegar
½ teaspoon of dry Mexican oregano
Salt to taste
1 / 4 of a large thinly sliced onion and marinated in lemon juice

Hot sauce:
15 árbol peppers
½ garlic clove
Salt to taste


Cook the tomatoes in a pot with water, drain and blend in blender with garlic, vinegar, oregano and salt.

In a large pot put the sauce to a boil 1 / 2 hour, adding water, depending on how liquid you would like it (in many places it is thick in others don’t, depending on your taste) taste the salt, if you feel that it needs more oregano, add more, or a little more vinegar, it should be a little acid, but rich … I know that this recipe is quite a personal taste, sorry, but it will depend a lot on your taste for spices and vinegar, this is the basis, ok?

For the Hot sauce, cook the 15 Arbol Chiles in water for about 15 minutes or until tender, place them in a blender or food processor with a little of the cooking water, 1/2 clove of garlic, salt and puree until smooth. Strain and it is ready …be careful with this sauce is very spicy!

Now to assembly the sandwich, spread some refried beans on each side of the rolls, top bottom half with a portion of the Pork Carnitas, served on a plate and top with the tomato salsa, serve with marinated onions alongside, a wedge of lemon and … dig in! If you like to spice your sandwich add the árbol sauce.

Christmas Ponche

Christmas Ponche

4 quarts of water 1 gallon
1 large piloncillo cone (or 12 oz. of brown sugar)
3 cinnamon sticks
1 lb Tejocotes*
1½ Lb. guavas about 12 guavas
3/4 cup prunes chopped
1½ cup apples chopped
1 cup pear chopped
½ cup raisins
3 sugar cane sticks, about 5-in. long cut into four pieces each
1 cup of Tamarind pods peeled (or 1 cup of Hibiscus Flowers)***
Rum to taste
Place water in a large stockpot.
Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften.
Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.

Buñuelos Authentic Mexican Recipe

Buñuelos Authentic Mexican Recipe

3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt 1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying
In a large bowl, mix flour, baking powder and salt. In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes. Heat oil one-inch deep in large skillet to 360 F. Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with syrup or Miel de Piloncillo. These can be frozen. Wrap separately in freezer bags.
Defrost and place in a 350 F. oven for a few minutes to crisp. (20 fritter)
Enjoy this delicious buñuelos Mexican food recipe!



2 medium potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.)
1 cup 1% low-fat milk, separated
(11 ounce) can corn (mexican mix with peppers, if desired
(4 ounce) can green chilies, diced
1 cup low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend)
2 tablespoons flour
2 tablespoons cornmeal
1 1⁄2 teaspoons seasoning salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon pepper
1 egg
2 tablespoons butter, separated
2 teaspoons butter, separated
Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.

In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.

Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.

Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.

Tuna Stuffed Jalapeños

Tuna Stuffed Jalapeños



1 – 5 oz canned tuna in water, drained
3 green onions, chopped
2 large carrots, finely diced
1 lemon, juiced
Salt to taste
Pepper to taste
6 large jalapeño peppers, rinsed
6 slices queso fresco, approximately 1/2 x 1 1/2 inches


Preheat oven to 350°F.

In a small bowl, mix tuna, green onions, carrots, lemon juice, salt and pepper with a fork. Cover with plastic wrap and refrigerate.

Meanwhile, with a pairing knife, slice an opening in jalapeños lengthwise, large enough to be able to scoop out most seeds and veins.

Scoop tuna mixture into each jalapeño and cover opening with slice of cheese. Arrange stuffed jalapeños on a baking sheet.

Bake for approximately 10 minutes or until cheese begins to brown. Serve immediately.


Cindy from My Baja Insurance shares with you …


Cindy Shares with you…

Celebrations…The Equinox at Chichén Itzá- March 21 

I went to… Raiz de Roble a la mesa

Local Buzz… Electricity costs up

Did You know?… Sneeze on the sun

How you’ve been… 7 healthy reasons to drink beer

From my Kitchen… Tacos Gobernador

Save the date… March  events

My neighbor wants to know… Rip current

Our phone number:

(661) 100-2328

The Equinox at Chichén Itzá- March 21

The ancient Maya city of Chichén Itzá must be among the most photographed ruins in the Americas, if not the world. The reasons for this are self-evident: it is a truly impressive city, and its dominating feature, the pyramid of Kukulcán, is to many the very symbol of Mexico’s roots in antiquity. Once baffling and mysterious to scholars, today the ancient Maya are being better understood by archaeologists, linguists, and astronomers. The achievements of the Maya in astronomy, their seeming obsession with time and the cycles of the heavens, are widely known. Increasingly, many people are interested in the Maya calendar, and visitors to Mexico are timing their travels to coincide with astronomical phenomena.

At Chichén Itzá, during the spring and fall equinoxes — that is when the day and night are of equal length — the great pyramid serves as a visual symbol of the day and night. On every equinox, the sun of the late afternoon creates the illusion of a snake creeping slowly down the northern staircase. Ever-growing numbers of tourists visit the site at precisely this time as information about the Maya diffuses through popular media and growing public interest.


I went & I love it !

Roble de raiz a la mesa

I went and I love it: Roble de Raiz a la mesa

This little gem is hidden off of Juarez Benito Blvd behind the OXXO across from Ortegas buffet.

Roble de Raiz is nestled back in a beautiful garden setting full of energy and nature.

This gastro cafe has excellent coffee and tasty food and very reasonable prices.

I highly recommend their roasted veggie salad, it was delicious.

Earth Has A Brand-New Continent Called Zealandia, And It’s Been Hiding In Plain Sight For Ages

  • Geologists have determined there’s a new continent called “Zealandia.”
  • Recent satellite data and rock samples led to the conclusion.
  • New Zealand and New Caledonia are part of the new continent, which is about as big as greater India.
  • The new continent could have economic and geopolitical implications.

Kids are frequently taught that seven continents exist: Africa, Asia, Antarctica, Australia, Europe, North America, and South America.

Geologists, who look at the rocks (and tend to ignore the humans), group Europe and Asia into a super-continent — Eurasia — making for a total of six geologic continents.

But according to a new study of Earth’s crust, there’s a seventh geologic continent called “Zealandia,” and it has been hiding under our figurative noses for millennia.

The 11 researchers behind the study say that New Zealand and New Caledonia aren’t merely island chains. Instead, they’re both part of a single, 4.9 million-square-kilometer (1.89 million-square-mile) slab of continental crust that’s distinct from Australia.

“This is not a sudden discovery, but a gradual realization; as recently as 10 years ago we would not have had the accumulated data or confidence in interpretation to write this paper,” the researchers wrote in GSA Today, a journal of the Geological Society of America.

Ten of the researchers work for institutions within the new continent; one works for a university in Australia. But other geologists are almost certain to accept the team’s continent-sized conclusions, says Bruce Luyendyk, a geophysicist at the University of California at Santa Barbara, who wasn’t involved in the study.

“These people here are A-list earth scientists,” Luyendyk told Business Insider. “I think they’ve put together a solid collection of evidence that’s really thorough. I don’t see that there’s going to be a lot of pushback, except maybe around the edges.”

Why Zealandia is almost certainly a new continent

Zealandia, shown in gray to the east of Australia, is likely Earth’s seventh geologic continent. N. Mortimer et al./GSA Today



Electricity costs up, will continue to rise

Solar makes a lot of sense, even as a Mexico-US border wall

By Jarrett Leinweber

Mexico News Daily | Saturday, February 4, 2017

Mexicans are reminded on a daily basis of the recent 20% hike in the price of fuel at the pumps. The so-called gasolinazo – as the gasoline price hike is known – resulted in blockaded highways and looting and forced service stations to close across Mexico in a wave of angry protest.

However, what few people noticed was that in 2016 the price of electricity increased even more dramatically.

Electricity is expensive in Mexico. On average electricity prices are 25% higher than in the United States and Canada for commercial and non-subsidized residential users.

In 2016, the cost of electricity for businesses increased substantially, between 22 and 35%. Similarly, the residential rate for high-consumption users increased by 22%. If you have ever received a monthly power bill for many thousands of pesos you will know what Tarifa DAC is. It stands for Doméstica de Alto Consumo, or high domestic consumption.

Mexico employs a progressive rate structure for residential power consumption to encourage energy conservation and penalize high consumption. The more power you consume, the more you are charged. Residential rates are broken down into three categories: subsidio, excedente and DAC.

DAC must be avoided at all costs. It is the most expensive utility rate in Mexico and remains one of the highest utility rates in all of North America. Last month, the DAC rate reached 5 pesos per kilowatt hour (kWh), or about US $0.25 per kWh, when IVA (the 16% sales tax) and the fixed monthly fee are included.

Over the past decade, DAC and electrical rates for commercial and industrial users have increased steadily and are anticipated to keep going up.

Renewable energy has reached a tipping point globally and is now the same price or cheaper than fossil-fuel generated electricity in more than 30 countries according to the World Economic Forum. This is known as reaching “grid parity.” Consequently, global investment in renewable energy is growing rapidly.

Mexico is one of the sunniest countries in the world. The overall cost to install a solar system in Mexico is about 35% less compared to the U.S. and Canada. This, combined with rising power prices, makes generating and consuming clean, solar energy less expensive than purchasing it from the grid.

2016 was a ground-breaking year for Mexico’s renewable energy sector. Last year the country held its first-ever private power auctions after the government ended a decades-long state electricity monopoly in 2013. Mexico awarded long-term power contracts to private developers, who will develop 4,731 MW of new renewable energy capacity (60% solar, 40% wind) that is expected to generate US$6.1 billion of investment.

For homeowners and small businesses, Mexico’s net metering laws allow you to generate your own electricity for self-consumption and accumulate credits to reduce or offset 100% the amount of electricity purchased from the grid. Therefore, the electricity produced by your solar system can be valued at the high retail price of power.

In January, Mexico’s energy secretariat announced measures to reduce red tape for small-scale solar installations with the goal of increasing distributed generation. This makes investing in solar energy a no-brainier. It is a high-return investment that provides decades of savings, not to mention the important environmental and social benefits.

In related news, it was recently suggested that the wall U.S. President Donald Trump wishes to build should instead be a “border wall of solar panels” built by Mexico. That way “Mexico and the U.S. would be connected by a truly beautiful wall, a symbol of progress and unity, visible even from space.”

Since construction and maintenance costs for solar plants in Mexico are substantially lower, building a wall of solar panels on the Mexican side of the border could power cities on both sides faster and more cheaply than similar arrays built north of the border.

This would create jobs for Mexicans and benefit both countries by alleviating a range of binational problems, including border security and climate change, something I think we can all agree on.


Think of all the reasons to enjoy a beer. There’s the obvious: after a hard day, it tastes like the liquid equivalent of a high-five.

And the less proven: it functions as a performance enhancing drug for previously untested dance moves.

But those aren’t the only justifications to knock back a cold one. Here are seven ways beer can keep you healthy.

1. Beer can help reduce your risk of heart disease 

According to Harvard University, more than 100 studies found an association between moderate drinking and a 25 to 40% reduced risk of heart attack or death from cardiovascular disease.

2. Beer can lower your risk of Type 2 diabetes

In a meta-analysis of 15 studies on moderate alcohol consumption and Type 2 Diabetes risk, the American Diabetes Association found a 30% reduced risk of Type 2 diabetes when people drank 6 to 48 grams per day compared to those that drank more or less.

It’s important to note that a standard 12-ounce beer contains about 14 grams of alcohol – so drink responsibly if you want these health benefits.

3. Beer can increase your bone density

Studies have found that beers – particularly darker, hoppier ales – have a high amount of silicon, which contributes to bone and connective-tissue health.

The Journal of the Science of Food and Agriculture reports that this suggests a moderate intake helps fight osteoporosis.

4. Beer can prevent dementia

Drinking in moderation can actually help you stay at the top of your mental game.

Researchers at Lanzhou University recently found that a compound found in beer hops, xanthohumol, can guard against oxidative stress and might fight the onset of dementia or cognitive decline.

5. Beer can reduce your cholesterol 

A study recently found that moderate beer consumption can increase HDL, or healthy cholesterol.

The American Heart Association recommends you don’t get carried away, though, and recommends no more than one to two drinks a day for men.

6. Beer can prevent kidney stones 

A toast to never finding out how miserable it feels to pass a kidney stone!

One study found that beer intake has an inverse relationship with this painful ailment, with each bottle consumed per day estimated to reduce your risk for it by 40%.

7. Beer might be able to fight cancer

Researchers in Germany discovered that the xanthohumol in beer hops – the same stuff that helps prevent dementia – can block excessive testosterone and thus reduce the chance of prostate cancer in men.

They’re further studying xanthohumol for potential use as a cancer-fighting drug, but in the meantime you can get your dose from a nice IPA.

Tacos Gobernador


1 tablespoon olive oil

1 small white onion, minced

2 tomatoes, chopped*

1 green bell pepper, stemmed, seeded, and diced

1 pound shrimp, peeled and deveined, chopped

1 cup canned tomato puree

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper

8 corn tortillas

1/2 cup shredded Oaxaca or mozzarella cheese

Lime wedges, for serving

Hot sauce, for serving (recommended: Tapatio)


In a large heavy saucepan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the tomatoes and bell pepper and cook for 3 minutes. Add the shrimp and cook for 3 minutes. Stir in the tomato puree, oregano, bay leaf, and smoked paprika. Cook for another 3 minutes. Season with salt and pepper, to taste. Remove the pan from the heat and set aside. Remove the bay leaf and discard.

Heat a large heavy skillet over medium-high heat. Lay 2 tortillas, flat on the bottom of the pan, side by side. Put a small mound of cheese on 1 side of each tortilla. Wait until the cheese melts slightly, about 1 minute, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over into half-moon shapes and cook to melt the cheese completely, another 1 to 2 minutes. Transfer to a platter and keep warm.

Repeat with the remaining tortillas, cheese, and shrimp mixture. Arrange the tacos on a serving platter and serve with lime wedges and hot sauce on the side.

*Cook’s Note: Use only the outer part of the tomatoes without seeds.

Recipe courtesy of Marcela Valladolid

My neighbor wants to know…

Rip Current

I saw my neighbor  he was a bit concern because his nephews  are coming to visit and he was not sure the beach is safe , I say yea just advice them about he rip current , he had no idea so I explain what its , better be safe than sorry …

A rip current, often referred to simply as a rip, or by the misnomer rip tide, is a specific kind of water current which can occur near beaches with breaking waves. A rip is a strong, localized, and narrow current of water which moves directly away from the shore, cutting through the lines of breaking waves like a river running out to sea, and is strongest near the surface of the water.

Rip currents can be hazardous to people in the water. Swimmers who are caught in a rip and who do not understand what is going on, and who may not have the necessary water skills, may panic, or exhaust themselves by trying to swim directly against the flow of water. Because of these factors, rips are the leading cause of rescues by lifeguards at beaches, and in the US rips are the cause of an average of 46 deaths by drowning per year.

A rip current is not the same thing as undertow, although some people use the latter term incorrectly when they mean a rip current. Contrary to popular belief, neither rip nor undertow can pull a person down and hold them under the water. A rip simply carries floating objects, including people, out beyond the zone of the breaking waves.




MEXICO 22700

US (619) 488 3926 OR

MEX (661) 100- 2328

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Black Mole from Oaxaca (Mole Negro de Oaxaca)

By Juliann Esquivel


8 large dried chile mulatos, you will have to go to a Mexican market where these are sold.

8 large dried pasilla or ancho chiles. if you live in California, Texas, Miami, New York, or Chicago it should not be too hard to find these dried chile peppers

4 large dried guajillo chiles

6/8 Tbsp. lard or corn oil, for those who have health reasons

1/2 c slivered almonds, toasted lightly

1/2 c dark raisins

1/4 c pumpkin seeds, toasted lightly

1/4 c pecans, in pieces, toasted lightly

1/4 c peanuts with skins if possible, not the shells toasted lightly, can be salted

4 slice challah bread or any egg bread, toasted and torn in pieces

1/4 c sesame seeds, toasted lightly, save a tablespoon to a side.

1/4 tsp dried thyme

1/4 tsp dried marjoram

1/4 tsp dried Mexican oregano if possible if not possible then the other oregano

4 medium avocado leaves. optional since it is hard to get fresh avocado leaves.

1 1/2 small sticks cinnamon or ground cinnamon about 2 level tsps.

1/4 tsp ground star anise or ground seed anise

2 small cloves, just two whole cloves

1 tsp cumin seeds or ground cumin

3 small black peppercorns, whole

2 large plantains ripe sliced, can buy Goya frozen fried plantains

1 large tomato roasted, no need to seed or peel

3 large tomatillos, quartered & roasted

5 clove garlic roasted

1 medium onion roasted

10/12 c rich homemade chicken broth. use homemade, best if you make the day before

8/10 large pieces of cooked chicken or turkey

1 1/2 Tbsp. perhaps a tad bit more sugar

2 large tablets Mexican chocolate there is one called abuelitas chocolate, this is a special chocolate that is mixed with cinnamon, almonds, & vanilla

2 Tbsp. salt or to your taste

1 c flour

2 medium corn tortillas fried crispy golden careful not to scorch


First the day before making your mole you will need to make a rich chicken stock. Cook two chickens cut into pieces, in a deep heavy pot cover pieces with cold water add a medium onion, some garlic cloves a little salt and some garlic powder cover on medium flame and cook for about 1 1/2 hours. Ensure you have at least 12 cups of good rich broth. When chicken is done take out pieces and put into a separate pan let cool & cover and refrigerate for the next day. Do not overcook the chicken you want tender nice pieces, not chicken falling off the bone. When broth cools strain and refrigerate. All of the ingredients for this broth are in addition to what is on the sauce ingredient list above. Next day skim of the fat from the top and put on back burner until ready to use.

Clean the dried chilies with a damp cloth. Open the chiles by making a slit and removing the stem, seeds and membranes. Be sure to get all of the seeds out. They will cause you sauce to be bitter. After cleaning all of the dried chilies put into a sauce pan cover with cold water and put on medium flame let the chilies begin to boil for 5 minutes. Then shut off heat and let steep in this water for 10 more minutes. Make sure you have the extractor or ventilator on over the stove when doing this. Chile fumes can be strong. After the chilies have soaked for 10 minutes remove to a blender and with a little of the soaking water blend down to a puree. (Do not throw the remaining soaking water away Save it you will need it later). Take out chile puree and set aside in a separate bowl.

On a cookie sheet place your onion cut in half cut side down, tomatillos cut side down, the tomato leave whole but turn once or twice while roasting. Four peeled garlic cloves all to roast under the broiler. Do not let veggies char only to roast until somewhat brown, keep checking to make sure your veggies do not burn. Turn tomato just to get some nice browning spots. This should take about 4/5 minutes under the broiler. Some people do on a griddle but it’s faster under the broiler. Remove veggies and puree everything in the blender. everything must be completely pureed. Set aside in a separate dish.

In a cast iron pan if available or a heavy large fry pan heat 1 tablespoon lard or oil and fry raisins until they puff up and brown a bit again I can’t begin to remind do not scorch or burn the raisins. Remove the raisins and set aside. Add a little more lard or oil and fry gently the almonds, pecans, and the peanuts frying for five minutes on a medium to low flame careful not to burn. All this takes times you cannot hurry because burning or scorching any of these nuts will cause your sauce to be bitter. Nuts should be a golden brown. Remove nuts and set aside. Next in the same frying pan add a little more lard or oil and fry your torn bread pieces lightly then put bread in the oven for about ten minutes to toast a bit. After 10 minutes remove bread from oven. Next in that same frying pan cut your ripe plantains in small pieces and fry in oil or lard until golden. Remove the plantains to a separate pan. Last fry the tortilla in a little bit more oil or lard until crispy again being careful not to burn. Remove fried tortilla to bread pan. Heat another heavy fry pan no oil or lard please. Keep heat down on medium low Add your spices to toast sesame seeds, cinnamon sticks anise, cloves, cumin seeds, black peppercorns and pumpkin seeds slowly. Toast until they are a fragrant do not burn or scorch. Put into a spice grinder or coffee grinder and pulse until totally ground to a powder. Note if you do not have whole cumin seeds then add ground cumin powder to your mixture at the end after you have pulsed your spices. Next add your powdered spices to the just ground spices referring to the oregano, thyme and marjoram.

At this time start to heat your chicken broth. When hot reduce to a simmer you don’t want it to boil. Place the ground spices, the pureed veggies, the fried plantains, and a cup of chicken broth and blend into a smooth paste. Place in a bowl and set aside. Next place the bread, tortilla, and a little more broth and blend into a puree. Add some of the pureed chiles and continue to blend everything in little batches until all the bread, tortilla mixture is pureed and mixed with the chile puree Everything should be very well incorporated. Next put the nuts, remaining 2 cloves garlic, raisins and chocolate in the blender add a little of the water (about 1/2 cup) from the soaked chiles and blend to a smooth paste. By this time all of your ingredients should be well blended in a smooth paste or pureed except for the flour and sugar. Mix all of your pureed ingredients together. The bread and chiles, the veggies, the spices the nuts and chocolate mixture. Everything mix really good. Taste for salt seasoning. (I have left out the avocado leaves because this is very hard for some to find. If you are close to a location that has fresh avocado leaves wash four and put aside for one of the final steps.

In a deep heavy pot heat some more lard or oil, add the flour and begin to make a roux. Roux should be sautéed to a golden brown then add about 2 cups of all your pureed mixture. With a large whisk begin to mix roux with the puree mixture. Your mixture will begin to get thick and be hard to stir. Start adding 2 or three cupful of hot chicken broth and whisking constantly until you have a nice consistency then add all of the remaining pureed mixture and about 8/10 cupful of the chicken broth. Keep stirring with the whisk until you have a smooth sauce. Taste to see if it has enough salt. If it is a little bitter add the sugar a little at a time. Each time tasting to see if the bitterness is gone. Your sauce should be savory, and spicy not sweet. If you have the avocado leaves now you add them to the sauce whole not cut with your cooked chicken pieces from which you made your broth. Simmer mole sauce and chicken on low flame for about 45 minutes. If sauce is too thick add more chicken broth. Remove avocado leaves and discard. Serve Mole and chicken with Mexican rice and warm tortillas. Sprinkle a few toasted sesame seeds over the mole when serving. I have the recipe posted for Mexican rice. I will be making this mole this weekend and will post the picture of the finished dish. This is not an easy dish. Mole Negro is a labor intensive and the most arduous of all the mole recipes. It is done in steps and takes patience. The reward is a melt in your mouth sauce and chicken that few have a chance to experience here in the U.S. Note: Do not use any other chocolate except the Mexican chocolate your mole will lose its character & notoriety it is famous for. Mexican chocolate can be found in the Latin food section of your supermarket. Enjoy.


In Mexico, Capirotada is a traditional dessert similar to a bread pudding that is usually eaten during the Lenten period.

Capirotada has a very long history. Recipes were recorded by the Holy Office of the Spanish Inquisition in the mid-17th century and can still be found in the archives there to this day. It is typically made from ingredients in common use in Spain at the time of the Conquest. Some New World touches were added along the way, and it’s popular to this day throughout the Hispanic world.

The list of variations in the traditional Capirotada recipe is enormous. Every Mexican cook will have an own version.


  • 6 day-old bolillos or French bread, torn in ½-inch pieces
  • 1/3 cup butter, softened
  • 4 cups water
  • 2 8-ounce piloncillo cones
  • 4-inch cinnamon stick
  • 3 cloves
  • 1 cup sweetened coconut, shredded
  • 1/3 cup raw peanuts, peeled
  • 10 dried figs, sliced in rounds
  • 10 dried apricots, quartered
  • 1/3 cup guava paste, sliced in ½-inch pieces
  • 1 cup Mozzarella cheese (or any melting cheese such as Munster or Oaxaca), shredded
  • 4 tablespoons colorful sprinkles or grajeas (nonpareils)


  1. On a large baking sheet, evenly distribute bread pieces. Toast under broiler for 5-7 minutes until lightly browned.
  2. Preheat oven to 350° F.
  3. Butter a 12×12-inch or 9×13-inch baking dish.
  4. In a large saucepan over medium-high heat, combine water, piloncillo cones, cinnamon stick and cloves. Bring to a boil then decrease heat and simmer until piloncillo cones melt liquid turns into a slightly thickened syrup. Remove cinnamon sticks and cloves.
  5. Arrange a third of bread pieces on bottom of buttered baking dish. Sprinkle with one-third of shredded coconut, one-third of peanuts, one-third dried figs, one-third dried apricots, one-third guava paste, one-third cheese and drizzle one-third of the syrup. Repeat until all ingredients have been used. If any syrup is left over, pour evenly over layers.
  6. Cover with aluminum foil and bake for 40 minutes or until golden and cheese has melted. Garnish with sprinkles and serve.

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