moles are straight-up culinary genius. So many ingredients go into them, it's a
bit intimidating to attempt at home. Enter another genius move: ready-to-use
mole paste. Simply thin with a broth of your choice, simmer, and get creative. Whether
you roll up a batch of enchiladas or simply pour it over eggs, the flavors are
bewitching. The package says it serves 6, but in our experience it's more like
8. We suggest you start with half and see how it goes.
Less familiar than the Oaxacan moles, Mole Veracruzano is
sweeter and fruitier in flavor. It comes from the southern Gulf Coast region
which incororates Indigenous, Spanish, and Afro-Cuban flavors into a
disctinctive, vibrant cuisine.
Mulato chile, guajillo chile, ancho chile, salt, plantain, sesame seed, onion,
chocolate, thyme, lard, cloves, cinnamon, garlic, anise, crackers, black
pepper, eanuts, raisins, sodium benzoate as a preservative. Made in Mexico.