Green Chile Verde
Known Culinary Applications for Bunches & Bunches Moles & Sauces
A working list of inspiration for using Bunches & Bunches Red Dried Chilaca Mole Sauce, Smoked Oaxacan Mole Sauce, or Green Fire Roasted Chile Sauce.
- enchiladas, enchiladas, enchiladas
- served with huevos rancheros
- as a dip for chips
- as a sauce for tamales
- over eggs and under eggs
- grilled meat baste
- tacos, tacos, tacos
- potatoes bravas
- as a new best friend of crock pot cookery
- that little something to spice up your guacamole
- as part of your nacho extravaganza supreme
- as a braise for pork
- as a braise for chicken
- as a braise for short ribs
- as a braise for pretty much any meat or fish or vegetarian option
- makes the best pulled pork sammies
- 007 secret ingredient for chili
- added to your favorite BBQ sauce for a little extra intensity
- added to aioli or as a dip or sauce for shrimp
- shrimp fajitas, any fajitas
- spice up your summer coleslaw
- shish kabab slather
- as a compound butter and brushed on grilled corn
- added to cooking liquor for rice
- tossed with wings or as a layer in 7 layer dip on game day
- on a hot dog or burger
- smoked is a bibimbap revelation
- more….
Enjoy! Be creative and let us know your fabulous discoveries in using these sauces.
Love B & B
Curried Carrot and Apple Soup
Tamalpais (Pai), chef and creator of Bunches & Bunches, was invited to contribute a recipe to Food and Wine for their November feature, Thanksgiving from America’s best artisans.
Her creation was described as such:
“This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies.”
– Food & Wine (November, 2014)
Here is her recipe (which calls for Bunches & Bunches Snaps) for Curried Carrot and Apple Soup: