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This is splendid mole, with great flavors, adequate heat. But preparing it is tedious. It is quite difficult to 'melt' it and become absorbed in a chicken stock, even with heating up. But it tastes so good that it is worth the extra time to wait for it to more or less completely dissolve.
J
Joel M.
Excellent quality but...
This is splendid mole, with great flavors, adequate heat. But preparing it is tedious. It is quite difficult to 'melt' it and become absorbed in a chicken stock, even with heating up. But it tastes so good that it is worth the extra time to wait for it to more or less completely dissolve.
J
Joe
Really Good
Flavour is authentic. easy and quick to prepare with stock and a versatile mole' that can enhance many dishes.
If you or your abuela ever made Mole' Negro, you love this easy way to have it often.
It doesn't list Chiles Huacle Negros in the ingredients, but unless you made it yourself with these hard to get chiles, you won't notice. If you have used the Chiles Huacle Negros, you probably won't notice either. Even if you do, just remember, you didn't have to find all the ingredients besides the hard to source Huacles, do the prep and grinding, and hours long simmering and stirring. Good trade off!
Because this mole'is not 'hot'it is perfect to introduce to first-timers and chile adverse friends and family. Might experiment with some new ideas. I tried it with some fresh halibut. Usually just reconstitute the paste with just chix stock and pinch of salt, but with the halibut added a squirt of tomato paste and pinch of sweet Spanish paprika.
J
Joe
Really Good
Flavour is authentic. easy and quick to prepare with stock and a versatile mole' that can enhance many dishes.
If you or your abuela ever made Mole' Negro, you love this easy way to have it often.
It doesn't list Chiles Huacle Negros in the ingredients, but unless you made it yourself with these hard to get chiles, you won't notice. If you have used the Chiles Huacle Negros, you probably won't notice either. Even if you do, just remember, you didn't have to find all the ingredients besides the hard to source Huacles, do the prep and grinding, and hours long simmering and stirring. Good trade off!
Because this mole'is not 'hot'it is perfect to introduce to first-timers and chile adverse friends and family. Might experiment with some new ideas. I tried it with some fresh halibut. Usually just reconstitute the paste with just chix stock and pinch of salt, but with the halibut added a squirt of tomato paste and pinch of sweet Spanish paprika.
Mole Negro from Oaxaca - Black Mole Paste by Juquilita - 17 oz
$1195
Unit price /
Unavailable
Key product features
Mole Negro Oaxaqueno - Oaxaca Black Mole Paste by Juquilita
Mole Negro Oaxaca Hecho en Mexico por Juquilita SA de CV Miguel Angel Hernandez Gonzalez. Ingredients: Chile mulato, chile pasilla, canola oil, salt, plantain, sesame seed, garlic, onion, thyme, clove, cinammon, cumin, black pepper, oregano, peanuts,walnut, raisin, almonds, sugar, sodium benzoate as a preservative. Contains Almonds, Walnuts, Peanuts
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from 4404 reviews
I love yourCarlosv! I've been ordering it from y'all for four orfive years. It tastes wonderful! Please don't ever change it.l will always buy it!thank you for sending it and the excellent packaging.sincerely bette cockrell fromSunnyvaletexas.
I first had this salsa in Florida at a restaurant we frequent I was under the impression they made it there until one day a new server mention it was so online and in stores near where I live on Long Island NY, I immediately order several bottles! It’s GRRST’
Shopping on this site was easy n painless. With much appreciation thank you for your keeping your business open for customers like me during these trying times.
Just received my Olla de Barro Frijolera sin Plomo pot...delivered in perfect condition. Many thanks to the packaging dept for a well insulated package!!!
