Name: Blue Iguana Salt Lake Citys Moles – Made In House! Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Dried Ancho Chiles; 2 pieces Dried Pasilla Chiles; 4 pieces Garlic Cloves; 2 cups Tomatoes; 1 cup Almonds; 1 tsp Ground Cinnamon; 1 tsp Ground Cumin; 1 tsp Oregano; 2 cups Chicken or Vegetable Broth; 1 tsp Sugar; 1 tsp Salt; 1 tsp Black Pepper; 2 tbs Olive Oil; 500 grams Chicken Breasts or Thighs; 500 grams Turkey Breasts or Thighs; 500 grams Pork Chops; 2 cups Cooked Rice; 2 cups Cooked Beans; 8 pieces Corn or Flour Tortillas

Oaxaqueno

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Pre Hispanic Food. Comes with your choice of chicken, turkey, or pork chops served with rice, beans & corn or flour tortillas.

In a dry skillet over medium heat, toast the dried ancho and pasilla chiles for about 2 minutes until fragrant. Remove from heat and let cool.

Toast the Chiles

In a blender, combine the toasted chiles, garlic, tomatoes, almonds, cinnamon, cumin, oregano, broth, sugar, salt, and pepper. Blend until smooth.

Blend the Sauce

In a large saucepan, heat olive oil over medium heat. Pour in the blended mole sauce and cook for 10-15 minutes, stirring occasionally until thickened.

Cook the Mole

Season the chicken, turkey, or pork with salt and pepper. In a skillet, heat olive oil over medium heat and cook the protein until fully cooked and golden brown (about 6-8 minutes per side for chicken and turkey; 5-7 minutes per side for pork chops).

Cook the Protein

Once the protein is cooked, pour the mole sauce over the meat and simmer for an additional 5 minutes.

Combine

Serve the mole-covered protein with a side of rice, beans, and either corn or flour tortillas.

Plate the Dish

Dried Ancho Chiles

Dried Pasilla Chiles

Garlic Cloves

Tomatoes

Almonds

Ground Cinnamon

Ground Cumin

Oregano

Chicken or Vegetable Broth

Sugar

Salt

Black Pepper

Olive Oil

Chicken Breasts or Thighs

Turkey Breasts or Thighs

Pork Chops

Cooked Rice

Cooked Beans

Corn or Flour Tortillas

Moles – Made In House!

Grilled Certified Angus Beef topped with egg battered chile relleno, stuffed with cheese

Blue Iguana Burger

Two cheese enchiladas smothered in our ranchera sauce, topped with sauteed mushrooms, veggies & melted cheese

Enchiladas Rancheras

Black beans, cabbage, avocado sauce, pico de gallo & queso fresco

Blue Iguana Tacos

Filled with refried beans and cheese blend served with the works

Bean and Cheese Burrito

Burrito Ahogado is a Mexican dish featuring a tortilla filled with shredded chicken or beef, smothered in rich sauces. This version combines both chile verde and chile colorado sauces, giving it a unique depth of flavor and a satisfying, gooey texture. Here's how to make this delicious dish at home.

Burrito Ahogado

Famous Blue Iguana jalapeños stuffed with shrimp, cheese, sour cream & spices, cooked in egg batter, house tomato sauce, served with guacamole

Encurtidas

Make Moles – Made In House! Recipe in just 1h . Pre Hispanic Food. Comes with your choice of chicken, turkey, or pork chops served with rice, beans & corn or flour tortillas.

Moles – Made In House! Recipe

Ingredients

Mole Sauce

Protein

Sides

Method

Prepare the Mole Sauce

Toast the Chiles

Blend the Sauce

Cook the Mole

Prepare the Protein

Cook the Protein

Combine

Serve

Plate the Dish

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