Dehydrated Mole
Mole Estofado
Mole Estofado is Oaxaca's gentle mole. Tomato and mild red chiles are cooked down with almonds, raisins, green olives and capers into a sauce that's a little sweet, a little tangy and traditionally made without chocolate.
We cook it in small batches in Oaxaca from our family recipe and sun dry it the old fashioned way. 100% organic and non-GMO.
How we serve it: stir 3 to 4 tablespoons into ½ to 1 cup of warm chicken broth per serving, until it's thick but still pourable. The classic dish is estofado de pollo, chicken simmered in the sauce with a few extra olives on top, served with rice and warm tortillas. It's just as good with pork or turkey. An 8 oz pouch makes 3 to 4 servings and 16 oz makes 6 to 7. It keeps in the pantry for over a year.
Size
Makes 3 to 4 servings, as little as $4.75 each.
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- 100% Organic
- 1+ year shelf life
- Ships from the U.S.
Ingredients
The full list is on its way from Oaxaca. This mole is made in the same family kitchen as our moles with wheat, almonds and sesame. If you have a food allergy, message us before ordering.
Brought home from Oaxaca by our momElisa Beristain is from Oaxaca. She found this mole on a trip back to visit her family, and it is still family made there and sun dried the old fashioned way.
Ready in 3 steps
The mole is already cooked and sun dried. You bring it back with warm chicken broth.
1Warm ½ to 1 cup of chicken broth
2Whisk in 3 to 4 tablespoons of mole
3Simmer 2 to 3 minutes, then pour over chicken
Ratios, fixes and storage are in the step by step guide.
Two ways to serve it
Chicken in Mole Estofado with Olives and RaisinsServes 3 to 4 · 45 min
Estofado de pollo
Estofado de pollo is the dish this mole is named for: chicken simmered in a mild, tomato based mole and finished with the green olives, capers and raisins that came to Oaxaca with the Spanish.
Ingredients
- 1 pouch (8 oz) Halietza dehydrated Mole Estofado
- 3 cups low sodium chicken broth, plus 2 cups for poaching the chicken
- 2 lb bone in chicken thighs (or 1 rotisserie chicken, cut into serving pieces)
- 1/4 white onion
- 1 garlic clove, peeled
- 1/2 teaspoon salt
- 1/3 cup pitted green olives, halved
- 1 tablespoon capers, rinsed
- 2 tablespoons raisins
- 2 tablespoons slivered almonds, toasted
- White rice and warm corn tortillas, for serving
Steps
- Put the chicken thighs in a pot with 2 cups of broth, the onion, garlic and salt. Bring to a simmer, cover and cook 25 to 30 minutes, until cooked through. With rotisserie chicken, warm the pieces in 1/4 cup of broth over low heat instead.
- Heat 3 cups of broth in a saucepan until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon.
- Stir the olives, capers and raisins into the sauce and simmer 2 minutes more, until the raisins plump.
- Lift the chicken out of its broth, put a piece on each plate with a scoop of rice, and ladle on enough estofado to cover it.
- Scatter the toasted almonds on top and serve with warm tortillas.
Tip: If the olives make the sauce taste too salty, loosen it with a splash of the chicken poaching broth rather than adding more mole.
Pork and Potatoes in Mole EstofadoServes 4 · 90 min
Estofado de puerco con papas
Across Oaxaca estofado is also made with pork, and potatoes cooked in the sauce soak up the olives and raisins. It is a one pot Sunday dish that reheats well.
Ingredients
- 1 pouch (8 oz) Halietza dehydrated Mole Estofado
- 5 cups low sodium chicken broth
- 2 lb boneless pork shoulder, cut into 1 1/2 inch pieces
- 1/4 white onion
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1 lb small potatoes, halved
- 1/3 cup pitted green olives
- 2 tablespoons raisins
- 1 tablespoon capers, rinsed
- Warm corn tortillas, for serving
Steps
- Put the pork in a pot with the broth, onion, garlic and salt. Bring to a boil and skim off the foam. Cover, lower the heat and simmer 50 to 60 minutes, until the pork is tender.
- Add the potatoes for the last 15 to 20 minutes, until a knife slides in easily.
- Lift out the pork and potatoes. Strain the broth and measure 3 cups into a clean saucepan. Keep the rest warm on the side.
- Heat the 3 cups of broth until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon.
- Return the pork and potatoes to the sauce with the olives, raisins and capers and warm over the lowest heat for 5 minutes, loosening it with a splash of the extra broth if it tightens.
- Serve in shallow bowls with warm tortillas.
Tip: Pork shoulder is forgiving: if it is not tender at 60 minutes, give it 15 more. The sauce can be made while the pork cooks and reheated gently.
What people say
5.0 out of 5 from 29 reviews and 182 sales on our Etsy shop
Here's what people say about our other moles:
Yuisa
Verified Etsy purchase
“I tried the mole negro and it was perfectly delicious!!! I made cauliflower steaks with it. I’ll be ordering more soon! Looking forward to trying the pipian Verde and coloradito.”
Etsy buyer
Verified Etsy purchase
“This is the best thing ever! I left Mexico because of the virus and I've been missing the flavors of home. This is almost better than the moles at the plaza! Thank you so much! It's difficult to find all of the ingredients up here, this is the perfect solution. The hard part is not to cook up the entire batch at once!”
J
Verified Etsy purchase
“Fast shipping that I needed, excellent customer service even with the busy holiday season! Will definitely be ordering again! Very very happy! Thank you!”
Mj P.
Verified Etsy purchase
“Was a gift and they loved it! They said it was delicious and asked for the store info so they could buy some more.”
Deidra S.
Verified Etsy purchase
“Good quality and taste is just like home!”
Etsy buyer
Verified Etsy purchase
“Delicious as always!! I always get extras for my suegra. She loves it too!!”
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