Mole Negro
Mole Negro is El Molcajete's classic black mole. This flavorful sauce gets its dark color and flavor profile from toasting each ingredient until they transform into a rich, dark color. It's more of a rustic version of the mole with a very unique texture. El Molcajete uses black dried chiles from Mexico and habaneros to enhance the intense spice and Mexican chocolate flavors of this sauce.Ā
Mole negro is rich, smoky, slightly sweet, and deeply savoryāso a little goes a long way.
Here are the best ways to use it:
- Over rice or grains: Warm with a little broth or water and spoon over rice, quinoa, or farro.
- With roasted veggies: Toss sweet potatoes, cauliflower, carrots, or squash with oil, roast, then drizzle with warmed mole.
- With beans or lentils: Stir into black beans, pinto beans, or lentils for an instant flavor upgrade.
- Tacos or burrito bowls: Use as a sauce for steak or roasted mushrooms.
Ingredients: Roma Tomatoes, Dried Chilies, Plantains, Apples, Almonds, Peanuts, Raisins, Yellow Onions, Garlic, Cinnamon, Cumin, Chocolate, Sugar, Salt, White Vinegar, Pepper, Sesame Seeds, Coconut Oil
Allergens: Contains:Ā Peanuts, Tree Nuts (Almonds, Coconut), Sesame
Shelf Life:Ā Refrigerate after opening and use within two weeks; keep unopened up to 1 year
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Mole Negro
Mole Negro
Mole Negro is El Molcajete's classic black mole. This flavorful sauce gets its dark color and flavor profile from toasting each ingredient until they transform into a rich, dark color. It's more of a rustic version of the mole with a very unique texture. El Molcajete uses black dried chiles from Mexico and habaneros to enhance the intense spice and Mexican chocolate flavors of this sauce.Ā
Mole negro is rich, smoky, slightly sweet, and deeply savoryāso a little goes a long way.
Here are the best ways to use it:
- Over rice or grains: Warm with a little broth or water and spoon over rice, quinoa, or farro.
- With roasted veggies: Toss sweet potatoes, cauliflower, carrots, or squash with oil, roast, then drizzle with warmed mole.
- With beans or lentils: Stir into black beans, pinto beans, or lentils for an instant flavor upgrade.
- Tacos or burrito bowls: Use as a sauce for steak or roasted mushrooms.
Ingredients: Roma Tomatoes, Dried Chilies, Plantains, Apples, Almonds, Peanuts, Raisins, Yellow Onions, Garlic, Cinnamon, Cumin, Chocolate, Sugar, Salt, White Vinegar, Pepper, Sesame Seeds, Coconut Oil
Allergens: Contains:Ā Peanuts, Tree Nuts (Almonds, Coconut), Sesame
Shelf Life:Ā Refrigerate after opening and use within two weeks; keep unopened up to 1 year
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Mole Negro is El Molcajete's classic black mole. This flavorful sauce gets its dark color and flavor profile from toasting each ingredient until they transform into a rich, dark color. It's more of a rustic version of the mole with a very unique texture. El Molcajete uses black dried chiles from Mexico and habaneros to enhance the intense spice and Mexican chocolate flavors of this sauce.Ā
Mole negro is rich, smoky, slightly sweet, and deeply savoryāso a little goes a long way.
Here are the best ways to use it:
- Over rice or grains: Warm with a little broth or water and spoon over rice, quinoa, or farro.
- With roasted veggies: Toss sweet potatoes, cauliflower, carrots, or squash with oil, roast, then drizzle with warmed mole.
- With beans or lentils: Stir into black beans, pinto beans, or lentils for an instant flavor upgrade.
- Tacos or burrito bowls: Use as a sauce for steak or roasted mushrooms.
Ingredients: Roma Tomatoes, Dried Chilies, Plantains, Apples, Almonds, Peanuts, Raisins, Yellow Onions, Garlic, Cinnamon, Cumin, Chocolate, Sugar, Salt, White Vinegar, Pepper, Sesame Seeds, Coconut Oil
Allergens: Contains:Ā Peanuts, Tree Nuts (Almonds, Coconut), Sesame
Shelf Life:Ā Refrigerate after opening and use within two weeks; keep unopened up to 1 year
