Mole Negro de Oaxaca - Pasta de Mole Negro de Juquilita - 482 g

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.

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.

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.

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.

Really good!