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 in a dark place for a week. Filter through cheesecloth and use as a snazzy homemade booze for savory cocktails.
|Ingredients||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||Powder, Blend|
|Handling / Storage||Store in a cool, dry place|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||United States|
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