There are many rumors, myths, and legends surrounding mole. One we love is that in the 16th century, nuns at the convent in Santa Rosa heard that the Archbishop was going to pay them a surprise visit. Panicked, the nuns prayed for guidance and, lo, the Lord guided them to just wing it with what they had. The nuns grabbed stale bread, cloves, chiles, salt, a few other spices and a bit of chocolate. They cooked it all into a sauce that they then braised a chicken in. The Archbishop adored it, and with that mole was born.
There is no one recipe for mole. Throughout Mexico you’ll find many types of mole such as mole poblano, which has over 20 ingredients in it. Oaxaca, the land of seven moles, has (obviously) seven different popular mole recipes such as mole negro and mole verde. Pipian, mole amarillito, and mole coloradito are just a few others you will find throughout Mexico and Central America. Nearly all of them use chocolate, chiles, salt, cloves, pepper, and cinnamon.
Mole sauces are, naturally, the classic use for this particular blend. However, adding a pinch of it to baked beans, mixing it with butter and drowning a roasted cob of corn in it, adding it to brownies, or using it as a straight up rub are other great solutions. In addition, you can add a tablespoon of it to a bottle of vodka. Store this mole spice blend in a dark place for a week. Filter through cheesecloth and use as a snazzy homemade booze for savory cocktails.
Ground chiles, paprika, brown sugar, spices, salt, cocoa powder, molasses powder (refiners syrup, cane molasses), granulated garlic, and silicone dioxide.
Recommended Applications
Use this Mexican Mole Spice Blend to chili, a rich chocolate cake or brown recipe, or simply blend to make a beef, pork, chicken, or vegetable Mole.
Basic Preparation
Ready to use as is, no preparation is necessary. Can create a paste with this spice blend with chicken stock or use as a base for braised mole. To do so mix 6 tablespoons of the Mexican Mole Spice Blend with 2 tablespoons of warm water and broth.
Product Style
Blend
Cuisine
Mexican, Tex-Mex
Shelf Life
3 years
Handling / Storage
Store in a cool, dry place
Country of Origin
United States
Dietary Preferences
Gluten-Free, Kosher Parve, Non-GMO
Allergen Information
None Specified
Reviews
What Everyone is Saying About Dry Mexican Mole Spice Blend
product
https://www.spicejungle.com/dry-mexican-mole-spice-blend727Dry Mexican Mole Spice Blendhttps://www.spicejungle.com/media/catalog/product/d/r/dry_mexican_mole_spice_blend.jpg6.736.73USDInStock/Cooking Ingredients/Seasonings/Cooking Ingredients/Seasonings/Spice & Herb Blends<p>There are many rumors, myths, and legends surrounding mole. One we love is that in the 16th century, nuns at the convent in Santa Rosa heard that the Archbishop was going to pay them a surprise visit. Panicked, the nuns prayed for guidance and, lo, the Lord guided them to just wing it with what they had. The nuns grabbed stale bread, cloves, chiles, salt, a few other spices and a bit of chocolate. They cooked it all into a sauce that they then braised a chicken in. The Archbishop adored it, and with that mole was born.</p> <p>There is no one recipe for mole. Throughout Mexico you’ll find many types of mole such as <em>mole poblano</em>, which has over 20 ingredients in it. Oaxaca, the land of seven moles, has (obviously) seven different popular mole recipes such as <em>mole negro</em> and <em>mole verde</em>. <em>Pipian</em>, <em>mole amarillito</em>, and mole <em>coloradito</em> are just a few others you will find throughout Mexico and Central America. Nearly all of them use chocolate, chiles, salt, cloves, pepper, and cinnamon. </p>
<p>Mole sauces are, naturally, the classic use for this particular blend. However, adding a pinch of it to baked beans, mixing it with butter and drowning a roasted cob of corn in it, adding it to brownies, or using it as a straight up rub are other great solutions. In addition, you can add a tablespoon of it to a bottle of vodka. Store this mole spice blend in a dark place for a week. Filter through cheesecloth and use as a snazzy homemade booze for savory cocktails.</p>SpiceJungle154.7725Dry Mexican Mole Spice Blend - 1 oz.6.736.73https://www.spicejungle.com/media/catalog/product/d/r/drymexicanmolespiceblend.jpg842432114500InStock1 oz.2335Dry Mexican Mole Spice Blend - 4 oz.14.1214.12https://www.spicejungle.com/media/catalog/product/d/r/drymexicanmolespiceblend_1_1.jpg842432114517InStock4 oz.2336Dry Mexican Mole Spice Blend - 16 oz.24.8624.86https://www.spicejungle.com/media/catalog/product/d/r/drymexicanmolespiceblend_1_1_1.jpg842432114524InStock1 lb.2337Dry Mexican Mole Spice Blend - 5 lb. Bulk100.4100.4https://www.spicejungle.com/media/catalog/product/d/r/drymexicanmolespiceblend_1_1_1_1.jpg842432114531InStock5 lb.2338Dry Mexican Mole Spice Blend - 10 lb. Bulk178.38178.38https://www.spicejungle.com/media/catalog/product/d/r/drymexicanmolespiceblend_1_1_1_1_1.jpg842432114548InStock10 lb.2339Dry Mexican Mole Spice Blend - 25 lb. Bulk407.08407.08https://www.spicejungle.com/media/catalog/product/d/r/drymexicanmolespiceblend_1_1_1_1_1_1.jpg842432114555OutOfStock25 lb.5398Dry Mexican Mole Spice Blend790.44790.44https://www.spicejungle.com/media/catalog/product/https://www.spicejungle.com/media/catalog/product/placeholder/default/place-base.pngOutOfStockBulkGround chiles, paprika, brown sugar, spices, salt, cocoa powder, molasses powder (refiners syrup, cane molasses), granulated garlic, and silicone dioxide.Use this Mexican Mole Spice Blend to chili, a rich chocolate cake or brown recipe, or simply blend to make a beef, pork, chicken, or vegetable Mole.Ready to use as is, no preparation is necessary. Can create a paste with this spice blend with chicken stock or use as a base for braised mole. To do so mix 6 tablespoons of the Mexican Mole Spice Blend with 2 tablespoons of warm water and broth.BlendMexican, Tex-Mex3 yearsStore in a cool, dry placeGluten-Free, Kosher Parve, Non-GMONone Specified
