Mexican Mole

We have taken the tedious work out of making mole without taking out the homemade taste. By taking care of the re-hydrating, roasting, de-stemming, de-seeding and grinding of the chiles we have come up with a spice blend and recipe that will have this authentic dish on the table within 45 minutes. This chocolaty, spicy blend makes making molé less like a second job and more like a simple meal that can be prepared on any given night.

1/2 oz.	$1.30
1 oz.	$2.20
2 oz.	$3.50
4 oz.	$5.70
8 oz.	$9.15
1 lb.	$15.55
Small Glass Bottle (Nt 1.3oz)	$3.60
Regular Glass Bottle (Nt 2.5oz)	$4.95
Large Plastic Bottle (Nt 5oz)	$7.90

This blend contains Dutch cocoa, white sugar, roasted chiles, toasted sesame seeds, Ceylon cinnamon, garlic, salt, pepper, anise and cloves.

Use this blend to make beef, chicken, pork or vegetable mole. Visit our recipe section for Mike's Mole de Pollo! For a basic paste that can be used to make a mole of a desired thickness, mix 6 tbsp. seasoning with 2 tbsp. each of warm water and broth. Also try adding a tablespoon or two to your next pot of red chili for some chocolaty notes of flavor.

"Mole, the most famous Mexican sauce, takes its name from moli, a Nahuatl word meaning mixture or concoction; and it is indeed a mixture of many ingredients."

-Oxford Companion to Food, Alan Davidson