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Mexican Mole Seasoning
Considered the “royal” sauces of authentic Mexican cuisine, moles (pronounced mo lay) where first prepared for the early rulers of Mexico. One of the signature ingredients in these early dishes was raw cacao which was reserved for royalty (this was before chocolate). While the best, or most popular moles, come from the Oaxaca and Puebla regions of Southwestern Mexico, there are hundreds of variations of mole recipes throughout Mexico. Chiles are what give each different mole its characteristic color and flavor.Moles are typically served with tortillas or rice and the thick mole sauce is served over beef, chicken, pork, seafood or turkey. We’ve also use this versatile sauce poured over enchiladas or as filling for tamales and empanadas.
It usually takes hours to prepare an authentic mole as there are numerous steps - which may include browning, grilling, grinding, pureeing, roasting and/ or toasting. Our complex Mole Seasoning eliminates many of these steps and makes this a much easier task for making your own delightful mole. Stew this Mole Seasoning with the other sauce ingredients to make the final sauce.
We’ve used this Mole Seasoning for beef, chicken and pork mole. To make an easy mole paste mix ¾ cup of Mole Seasoning with ¼ broth and ¼ cup of water.
Hand blended from smoked paprika, sesame seeds, onion, garlic, brown sugar, ancho chiles, pasilla chiles, guajillo chiles, raw cacao powder, Canela (Ceylon) cinnamon, allspice, anise, chipotle chiles and cloves. Besides being loaded with authentic flavor this is another salt free spice blend.
If you’re a fan of South of the border seasonings then you’ll love our Yucatan Recado Rojo, Adobo Lime Rub and Salt Free Adobo Seasoning.