Dehydrated Mole
Mole Negro
In Oaxaca, mole negro is the one families make for the big days: weddings, baptisms and Día de Muertos. We make ours from our family recipe, with more than 20 ingredients including chilhuacle negro chiles, cacao and toasted spices. It comes out dark and rich, a little sweet from the chocolate, with a slow, nutty heat.
We cook it in small batches in Oaxaca and sun dry it the old fashioned way. 100% organic, non-GMO, gluten free and keto friendly.
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. Spoon it over turkey or chicken with rice and warm tortillas. 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 $5.00 each.
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- 100% Organic
- 1+ year shelf life
- Ships from the U.S.
Made from our mom's recipesElisa Beristain grew up cooking mole in Oaxaca. Every batch starts with her family's recipes and is sun dried the old fashioned way.
What people say
5.0 out of 5 from 29 reviews and 182 sales on our Etsy shop
Also rated 5 stars on Etsy by Ben G. and 2 other Etsy buyers.
Etsy buyer
Verified Etsy purchase
“Delicious! super easy to make, will have to order a bigger bag soon!”
Randolph P.
Verified Etsy purchase
“I purchased three flavors. Today, I made the Mole Negro Sauce - WOW!! The sauce tastes great! Very easy to make (chicken broth & mix powder - heat & stir - that's it). I added the sauce to chicken & rice - Holy cow - one would think you are in Mexico at a fancy restaurant - Absolutely delicious! P.S. The Mole powder tastes great right out the bag:-)”