Almond Black Mole Paste, Cocina Mestiza
This delicious Almond Black Mole paste is made by Cocina Meztiza in Mexico City to the style of the black moles from Oaxaca. This particular mole is almond based and it has the perfect balance between the spiciness of the mole's chilli blend with the sweetness of the raisins and the dark chocolate. The result is a mole of medium heat (for us Mexicans that is) and richness of taste.
To make the mole, just put the paste into a blende or food processor and add 1 litre of your favourite stock, we normally do it with chicken stock. Blend till you have a sauce. Transfer the sauce to a sauce pan and bring to the boil, simmer stirring regularly until you reach the desired consistency of your mole sauce. Pour over pouched chicken and serve with rice. Or use the sauce to make enmoladas, huevos motulenos or chilaquiles with a twist!
Details: Almond Black Mole, 210 grams, Cocina Mestiza. Contains Gluten, tree nuts, Peanuts, Soy and Milk.
Care: Keep sealed and refrigerate after opening.