A subtly sweet and smoky spice blend that stands up as a rub or seasoning by itself, or as the perfect shortcut for achieving a delicious homemade mole that’s better than the jarred stuff without spending hours in the kitchen.
Recipe Suggestion: Chicken Mole Poblano
Skip the chicken parts and stock for a delicious meat-free take on this classic mole recipe. The sauce makes a great topping for enchiladas, chilaquiles, and tacos.
- 1/4 to 1/2 white onion, chopped
- 1/4 cup unsalted peanuts or 1/8 cup peanut butter
- 1/8 cup raisins
- 1/2 cup Mole Poblano
- 10 oz. diced tomatoes
- 16 oz. chicken stock
- 1 whole chicken, cut into pieces
- 1 tbsp. olive oil or bacon drippings
Preheat oven to 325. Brown chicken in oil or fat, about 10 minutes per side. Set aside.Use oil to sauté onion until soft. Add mole mix, nuts and raisins and stir constantly for about a minute, careful not to burn the spices. Blend the mixture in a food processor or blender, along with tomatoes and stock.Pour the mole into a Dutch oven or covered baking dish and nestle the chicken in the sauce. Bake at 325 for about 40 mins. Allow it to rest for about 30 mins. Slice the chicken and serve with warm mole on top.
Variation: For a darker, more chocolatey mole, melt in 1 or 2 oz. finely chopped unsweetened chocolate or Mexican chocolate.
Hand-mixed from: Ancho, Guajillo, and Pasilla Negro Chiles, Brown Sugar, Smoked Spanish Paprika, Sesame Seeds, Cocoa, Sea Salt, Anise, Masa Harina, Ceylon Cinnamon, Garlic, and other Spices