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This is the king of moles. Try this sweet and savory sauce in a variety of combinations. Whether its over a chicken breast, in a tamal, over some eggs in the morning, or in your own recipe, we're sure you'll love the wholesome taste of Guelaguetza‘s Black Mole.
Guelaguetza‘s hard work, dedication and love for their culture have earned them features and mentions in publications such as Los Angeles Times, Jonathan Gold's 101 essential restaurants, The New York Times, GQ Magazine, Esquire, Los Angeles Magazine, Oprah Magazine, The New Yorker, Travel and Leisure, Sunset Magazine and others. Most recently, Guelaguetza was awarded The James Beard Award for the American Classics category, the most prestigious award in the culinary industry.
Mole Negro Ingredients: mulato chile, mexican pasilla chile, black chilhuacle chile, canola oil, salt, plantains, sesame seeds, garlic, onion, thyme, clove, cinnamon, cumin, black pepper, oregano, peanuts, walnuts, raisins, almonds, sugar, sodium as preservative. Product contains nuts
Comes in a plastic jar for easy refrigeration (after opening). This paste is thick, like a nut butter. It goes a long way.
10 min mole recipe:
1 lb. Guelaguetza's Mole Paste
2 lbs. red tomatoes, cut in fours (or 2 cups of tomato sauce)
½ cup of Water (if using fresh tomatoes)
2 cups of broth
¼ teaspoon salt
1 tablespoon Oaxacan chocolate (can substitute with brown sugar)
Place the tomatoes and water in a pot and bring to a boil for 20 minutes. Pour boiled tomatoes into a blender and blend for 10 seconds. (You can skip this step if using store bought tomato sauce)
Strain the tomatoes back (or tomato sauce) into the pot and stir in Guelaguetza's mole paste until the paste has fully dissolved.
Bring mole mixture to medium heat; add broth. Season with salt, and chocolate.
Stir for another 10 minutes until the mole comes to a boil.