How it works
Real mole, ready in minutes.
Our dehydrated mole is the same recipe families have cooked in Oaxaca for generations, sun dried in Oaxaca the old fashioned way.
Warm your chicken broth
½ to 1 cup per serving. Chicken broth is how abuela made it, and vegetable broth works too.
Stir in the mole
3 to 4 tablespoons per serving. Whisk for 60 to 90 seconds until it dissolves.
Simmer & serve
Stir until glossy, thick but still pourable. Spoon over chicken, turkey, enchiladas, eggs, or roasted vegetables.
Why dehydrated beats fresh & frozen
1+ year shelf life
It waits in the pantry until you're ready, so nothing goes to waste.
Full flavor
Drying it in the sun keeps the taste of the chiles, seeds and spices.
Skip the freezer
Nothing to thaw and no icy texture. Whisk it into warm broth.
Camping & meal prep
Lightweight, packable, and rehydrates anywhere you can warm chicken broth.
A simple recipe to start
Halietza Mole Negro over roasted chicken, the gateway dish.
- Roast 1 whole chicken (or 2 lb thighs) until golden.
- Warm 3 cups chicken broth. Whisk in one 8 oz pouch of Mole Negro (serves 3 to 4).
- Simmer 2 to 3 minutes until glossy, thick but still pourable.
- Spoon generously over the chicken. Garnish with toasted sesame seeds.
- Serve with warm tortillas and rice. ¡Buen provecho!
Cook along
Chicken taquitos with mole coloradito
Rolled and fried until golden, then covered in mole coloradito. Narrated by Katie in English and by our mom Elisa in Spanish.
- Fill tortillas with shredded chicken, roll them and fry until golden.
- Warm ½ to 1 cup of chicken broth per serving over medium heat.
- Once it simmers, stir in 3 to 4 tablespoons of Mole Coloradito per serving.
- Keep stirring until smooth, then let it reduce until thick but pourable.
- Pour the mole over the taquitos.
- Top with queso fresco, onion and parsley.
Common questions
- How do I prepare dehydrated mole?
- Warm ½ to 1 cup of chicken broth per serving, whisk in 3 to 4 tablespoons of mole for 60 to 90 seconds, then simmer 2 to 3 minutes until glossy and thick but still pourable.
- How many servings are in a pouch?
- A 4 oz pouch makes 1 to 2 servings, 8 oz makes 3 to 4, and 16 oz makes 6 to 7, at 3 to 4 tablespoons per serving.
- How long does dehydrated mole keep?
- Over a year in a cool, dry pantry. Once you have made the sauce, refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Is Halietza mole gluten free or keto?
- No. Our dark moles (Negro, Rojo and Coloradito) are thickened the traditional way with bread crumbs and have a little sugar, so they are not gluten free or keto. Mole Amarillo has no wheat ingredient but is made in the same kitchen. The full ingredient list is on each product page.
- What is the difference between dehydrated mole and mole paste?
- Mole paste is an oily concentrate that needs frying and refrigeration. Dehydrated mole is the finished sauce with the water removed by sun drying, so it is shelf stable and dissolves straight into warm broth.
Want more detail? Read our step by step guide to making mole from dehydrated mole, or browse all our mole guides.