Category Archives: Recipes

A Stockbridge Mole

No, we haven’t resorted to spying on neighbouring Comely Bank; mole is a Mexican style sauce. We often enjoy cooking with the different Mexican ingredients we sell at Caoba; making dishes with little claim to Mexican authenticity but lashings of flavour and otherwise locally-sourced ingredients. Our Mole paste has just a hint of dark chocolate and also works well with chicken and turkey. Here is one we prepared earlier…

Beef Mole with rice

Beef Mole with rice

Beef in Mole Sauce

For this beef dish we bought everything locally in Stockbridge, going to George Bower for the stewing steak, chorizo and a lovely beef gravy (we diluted half a tub to replace the stock).
The recipe makes a mellow, not too spicy stew. If you like your chilli fiery add some dried chilli flakes at the onion-frying stage.

Serves 3



25g cooking chorizo, diced
1.5 lbs stewing or braising steak, cut into 2” cubes
1 onion, chopped
2 cloves garlic, crushed
Groundnut oil
1 tbsp tomato paste
500ml good beef stock
1 tin kidney beans, drained
2 tsp dry chilli mix
2 dtsp mole paste
1 tsp dried oregano
Salt & pepper to taste

To serve:
Fresh coriander, finely chopped
Sour cream or yoghurt
Nachos chillies
Basmati rice or corn tortillas

Fry the chorizo until the fat begins to run. Add the beef in batches to brown. Set the meat aside and add the chopped onions and garlic to the pan. You may need to add a dash of groundnut oil to the pan. Fry the onions until they are soft and translucent. Stir in the tomato paste and cook gently for 5 minutes. Pour in the stock, add the mole paste, dry chilli mix and oregano and bring to a simmer. Return the meat and any juices to the pan.
Cover and cook over a low heat (or in a medium to low oven) for one hour. Add the drained kidney beans and return the stew to a gentle simmer for another hour or two, until the beef is tender. Add more stock if required.
Stir in some chopped fresh coriander just before serving with plain rice or warm corn tortillas.
Have side bowls of sour cream or yoghurt and some Nachos chillies to hand for so diners can adjust the heat factor to taste.

Chilli Blanco Recipe

Thanks to Katharine Proudfoot for this very tasty recipe.

Chilli Blanco

chilli blanco


1 ½ cups chicken stock

30 oz can of white beans

1 Tbs oil

3 garlic cloves minced or chopped finely

2 lbs boneless, skinless chicken breast cut into 1 inch cubes

1 medium sweet onion

2 to 3 tablespoons salsa verde

16 oz white corn (frozen or tinned – can use yellow corn)

1 tsp cumin

½ tsp oregano

½ cup chopped fresh coriander

Juice of 1 lime


Sauté onions and garlic in a large pot until golden. Add diced chicken and sauté until light brown. Stir beans into pot along with taco sauce, corn, herbs, spices. stock and oregano. Simmer for 20 minutes, Just before serving add coriander and lime juice.

Serving suggestion: garnish with grated cheese, spring onions, or chunks of avocado.

Mexican Food: How to Make Fresh Tortillas.

  The best Mexican food recipes usually come with a basket of fresh tortillas. They are a world apart from the ones you buy in the supermarket and simple to make.

one: Place half cup masa harina and half cup of plain flour in a bowl and make a well in centre. Add half a cup of water to well, and stir with your fingers to form a dough. Knead the dough until soft like Play-Doh.

two: Cut two 7 inch circles out of a clean shopping bag. Put 1 circle on the bottom plate of a tortilla press. Pinch off a golf ball–size piece of dough, roll it into a ball, and place it in the center; top with second circle.

three: Cover with top plate of tortilla press, and press handle down to flatten dough. Open press; peel away plastic from tortilla. Immediately, place tortilla in a cast-iron skillet (frying pan) over medium heat.  Alternatively form a small ball then use rolling pin.

four: Cook until it begins to brown and blister on bottom. Flip tortilla; cook until lightly toasted on other side. Transfer to a towel-lined bowl; cover to keep warm. Repeat to make more tortillas.