Black Mole Oaxaca Style

Our Black Mole is prepared following traditional recipes from the gastronomically rich state of Oaxaca. Using artisanal processes that include stemming and deveining the peppers in order to obtain better flavor and texture. We grind the toasted peppers with almonds, nuts and many more ingredients that result in a myriad of flavors, aromas and textures. In Cocina Mestiza’s Black Mole smoky nutty aromas prevail with a low level of piquant.


Uses for Black Mole Oaxaca Style paste:

Black mole is traditionally served with chicken or turkey, however,  it is also fantastic with pork. Surprising combinations are also recomendable with this versatile sauce: Serve it over fried eggs for breakfast  or over fried plantains,   grilled cactus paddles or new potatoes.  Mexican food such as sopes, enmoladas and tamales also go very well with any mole sauce.

Prepare a sauce by diluting Cocina Mestiza Black Mole paste in 1 liter of hot water or broth. Mix and stir well to integrate the sauce. Simmer gently until the sauce has the desired thickness.

Peppers, almonds, sugar, vegetable oil, peanuts, sesame seeds, nuts, pumpkin seeds, raisins, corn flour, bread crumbs, chocolate, ground cookies, iodised salt, spices, hidrolized vegetable protein, and citric acid.


No hay valoraciones aún.

Sé el primero en valorar “Black Mole Oaxaca Style”

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *