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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, 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.

Ingredients:
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. 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.

Purchase in bags:

1/2 oz.

bag

$1.30

1 oz.

bag

$2.20

2 oz.

bag

$3.50

4 oz.

bag

$5.70

8 oz.

bag

$9.15

16 oz.

bag

$15.55

Purchase in bottles:

Small glass
(net 1.30 oz)

$3.60

Medium glass
(net 2.50 oz)

$4.95

Large plastic
(net 5.00 oz)

$7.90

Purchase bottle refills (in bags):

Small glass refill
(net 1.30 oz)

$2.60

Medium glass refill
(net 2.50 oz)

$3.95

Large plastic refill
(net 5.00 oz)

$6.90

Mexican Mole Recipes

The following recipes use Mexican Mole.


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