Mole is one of the most representative dishes of Mexico, especially for major celebrations. It has a great balance of flavours - hot chilli, sweet spice and an intense chocolatey hit.
The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas.
Prep: Dilute one part mole paste to four parts vegetable stock to make mole sauce.
- Pour over plant-based meat and garnish with sesame seeds.
- Great for enchiladas, tamales, tacos, burritos, rice and beans.
- Enhances the richness of bean chili (try it with La Costena's seasoned black beans or pinto beans or both).
INGREDIENTS: CRACKERS (WHEAT FLOUR, SALT, WATER, BAKING SODA, SUGAR), SOYBEAN OIL, SUGAR, SESAME SEEDS, ANCHO CHILI PEPPERS, CACAO, SALT, PASILLA CHILI PEPPERS, MORA CHILI PEPPERS, ONIONS AND SPICES.
CONTAINS: WHEAT, SOY AND SESAME.