Pipian tacos cover.jpg

So my family and I are writing a cookbook. Like a real one, one with a kick ass New York publisher and all. Sometimes I find myself asking if its real. Why do we do that to ourselves so much? - Question reality when good things happen to us - It would so much better if we owned our wins, felt proud and chose to celebrate ourselves, rather than question ourselves. I think people call this ‘impostor syndrome’ and it is something I am currently working on. It’s a daily fight, but affirmations and journaling are helping tremendously.

This entire cookbook process has been life changing and I will be sharing more with all of you as the book is released. For now, I will leave you with this chipotle pipian recipe to accompany some roasted butternut squash this fall season to make yourself these fancy-ass tacos. I served these to my husband last week when I was working on the recipe. He said that they taste expensive and something you could find at these trendy taco shops. I will let you be the judge of that.

I hope you enjoy, there are countless versions of Pipian out there, this is one fun version I worked with in partnership with Tabasco. The recipe makes about 2 cups of Pipian so you will surely have left overs. Keep it and pour it over anything and everything throughout the week. Enjoy and please let me know if you decide to make them. Love seeing your versions on the gram!


For Chipotle Pipian

2 dried guajillo chiles

1 cups boiling water

4 tablespoons vegetable oil

1 small white onion, peeled and thickly sliced

3 cloves garlic, peeled

1 cup unsalted pumpkin seeds

1/4 cup sesame seeds

2 plum tomatoes (or heirloom), charred

1/4 teaspoon ground cinnamon

3 cloves, ground

3 allspice, ground

3 tablespoons TABASCO® Chipotle Sauce 

1/4 cup chicken broth

1 teaspoon kosher salt

1 teaspoon light brown sugar

1 tablespoon apple cider vinegar


For Butternut Squash

1 3-4 pound butternut squash, peeled, cut into 1-inch cubes

1/2 cup unsalted butter, cut in small cubes

5 thyme sprigs 

1 tbsp light brown sugar

2 tsp kosher salt

1 tsp tablespoon freshly ground pepper

For Assembly

10 corn tortillas, warmed

Baby greens, such as baby arugula, for garnish

Queso fresco, for garnish

Roasted pumpkin seeds, for garnish


For Chipotle Pipian

Remove the stems from guajillo chiles and discard seeds. Set a skillet over high heat and wait until skillet is hot, about 5 minutes. Add the chiles. Toast until they are darkened and fragrant, about 4 to 5 minutes. 

Place them in a bowl, cover with 1 cup of boiling water, and set aside to soak, for about 15 minutes until they have softened. Using a slotted spoon, transfer chiles into a blender.

In a skillet, heat two tablespoons of vegetable oil. Fry onion and garlic until onion is translucent and garlic has browned. Remove onion and garlic, and transfer into same blender

 In the same pan, add pumpkin seeds and stir constantly until seeds have popped and are lightly browned. Remove pumpkin seeds and add them to same blender. Add sesame seeds to the pan and fry slightly, stirring constantly until fragrant, about 2 minutes. Remove add to blender 

In the blender, combine the chiles, cooked onion, garlic, pumpkin seeds, and sesame seeds. Add charred tomatoes, cinnamon, cloves, allspice, TABASCO® Chipotle Sauce, and chicken broth. Blend until smooth. 

In the pan, heat up the remaining tablespoon of oil and pour in the blended mixture. Stir until boiling. Lower heat and add salt, sugar and vinegar. Cover and simmer for 5 minutes. Keep warm.

For Butternut Squash

Preheat oven at 425°F. 

 While the sauce is simmering, place the butternut squash on a sheet pan, and sprinkle butter, thyme, brown sugar, salt, and pepper. Roast for 20 minutes, checking halfway through to shake up the butter and sugar mixture. Once the squash becomes golden brown, set aside and discard thyme sprigs. 

 Serving Suggestion

Spread the Pipian sauce on a tortilla. Place roasted squash on top, and garnish with baby greens, queso fresco, and any leftover roasted pumpkin seeds you may have. 



Posted on October 10, 2018 .


Brunch was never a 'thing' growing up in Oaxaca.  In fact, the word 'brunch' doesn't exist in the Spanish language (at least I don't think it does).  I remember the first time my dad took us to Big Boys buffet in Los Angeles.  I was about 11 years old and the first time I was introduced to the all-you-can-eat concept.  It was breakfast and lunch all at the same time.  I could not believe it.  I fell in love with brunch right there in then.  Brunch made me feel American, it allowed that little girl from Oaxaca like to feel welcomed in this country.  Food has the power to do that, doesn't it?  It brings people and communities together.  

So with the brunch spirit in mind, I created these delicious chorizo and squash quiche muffins.  You can make the dough for your crust the night before to save time.  But believe me, these are worth every step.  Please don't forget to tag #moleandmore on your re-recreations! 


For the crust:

1 3⁄4 cups plus 1 Tbsp all-purpose flour

1⁄2 cup plus 7 Tbsp spelt flour

1 1⁄4 tsp. sea salt

2 sticks (16 tbsp) chilled unsalted butter, cut into 1⁄2-inch cubes

1 1⁄2 tsp. Tabasco Chipotle



For the filling:

2 cups Spanish Chorizo, diced in ¼ inch cubes

4 baby zucchinis, thinly sliced

2 tsp olive oil  

1 tsp plus 2 tbsp Tabasco Chipotle

½ cup Shredded Mozzarela cheese

1 cups creme Fraiche

1 cup whole milk

1⁄4 cup all-purpose flour

4 large eggs plus 2 egg yolks

1 ½ tsp sea salt, plus ½ tsp

1 tsp fresh ground pepper, plus ½ tsp



Make the crust:

In a large bowl, whisk flours with the salt. Using your fingers, rub the butter into the flours until it forms mid size crumbles. Dissolve chipotle tabasco sauce in ¼ cup plus 2 tablespoons of ice cold water and slowly drizzle in.  With your fingers, work the dough for a minute until it comes together. Separate the dough into 2 equal sized disks, wrap in plastic wrap, and chill for 1 hour.

Heat the oven to 400°. On a lightly floured work surface, separate the dough into 12 same-sized circles.  Roll each into 4-5” circles.

Flour your muffin pan and fit the circles into the bottom and up the side of the muffin pan. chill for 30 minutes. Using a fork, prick the dough all over. Bake until lightly browned at the edges, about 10 minutes. Transfer the pan to a rack, let the now muffin crusts cool.

Make the filling:

Reduce the oven temperature to 300°. In a pan, season the zucchinis with olive oil, 1 teaspoon tabasco chipotle, ½ tsp salt and ½ tsp pepper and cook over medium heat for 2 minutes, add chorizo and cook for another 5 minutes.  Remove from heat. Separately, In a blender, combine the creme fraiche, milk, flour, eggs and yolks, remaining tabasco chipotle, salt, and pepper, purée until smooth. Layer the cooled muffin pan with the cheese,chorizo and zucchinis.  Pour the custard over, and bake the quiche until set and lightly browned on top, about 45min. Transfer to a rack and let cool to room temperature before serving. If you have any filling leftover, line a separate muffin pan with buttered parchment paper and pour individually to create egg bites.


Posted on July 27, 2018 .



These [very] hot summer days have had me reminisce of this Aguachile Rojo recipe we published on our Super Mamas page last year in partnership with Northgate.  The fresno and habanero chiles combination make for the perfect spice.  Make sure you buy extra tostadas, because believe me, everyone will want to dip the tostadas in the juice.  Also, this dish pairs beautifully with an I Love Micheladas.   Because let's keep it real, no ceviche dish is complete without a proper michelada, right?

PRO TIP: Save a tablespoon of the fresno chile sauce, and add about 1/2 cup of olive oil plus a squeeze of lime juice and salt to make a bright and delicious vinaigrette.  Use over any quinoa, bean and hardboiled egg salad.  Seriously, just having this vinaigrette laying around can make any salad (or hard boiled egg) taste fancy. 

Don't forget to tag me on the gram by using tag #MoleandMore or tagging me @BriciaLopez 


  1. Peel and clean the shrimp. Using a small, sharp knife, butterfly the shrimp open by slicing almost all the way through the back side. This will help the shrimp lay more flat while marinating and cooking.
  2. Rinse the shrimp in cold water and pat dry with paper towels and transfer back to shallow glass dish.
  3. Add the juice of the 8 key limes, making sure the shrimp is covered with lime juice. Cover and chill while you prep the rest of ingredients, about 15 min
  4. in a blender, add the red Fresno peppers, habaneros, juice of 4 key limes, grapeseed oil and salt to taste. Pulse or blend until desired consistency. Taste for salt.
  5. Pour this mixture over the shrimp/lime mixture making sure it’s mixed in evenly. Season with fresh cracked pepper.
  6. Layer the cucumbers, onions, and cilantro over the top. Chill for another 15 more minutes. make sure the shrimp has been chilling in the fridge for at least of a total of 30 minutes in total before serving, mix all together. Serve with tostadas. 


  • 16 large shrimp, peeled and cleaned
  • Juice of 8 limes
  • 4 red Fresno peppers, stems removed
  • 2 to 3 habanero peppers, stems removed
  • Juice of 4 limes
  •  2 tablespoons Pompeian grapeseed oil
  • 1/2 cup red onion, thinly sliced
  • 1 cup English cucumber, thinly sliced
  •  2 tablespoons cilantro, chopped
  • Pepper 
  • Salt
  • Tostadas.

Posted on July 27, 2018 .