Mole Poblano


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I don't know about you, but I can't resist mole when I see it on a menu. Chile and chocolate make an irresistible pairing in this blend. Mexican moles are considered a celebration food, as they typically require numerous ingredients, and a labour of love frying, toasting and blending. We've simplified things here for a weekday winner.

To a roux, add 4 tbsp of spices and 2 cups of stock to make a sauce for dishes like enchiladas. To use as a meat marinade, combine with a small amount of oil and vinegar (or simply stock) to form a paste. 

This spice blend is handcrafted, in small batches using freshly ground, high-quality spices and herbs. Add the element of flavour with this artisanal seasoning mix. 

Glass Jar: 180 ml, contains 3/4 cup. 

Ingredients: Chiles, Sugars (Brown sugar), Salt, Paprika, Cocoa powder, Spices, Herbs, Pepper, Garlic 

Storage: Store in a cool, dry and dark place away from heat. 

Allergen: May contain mustard, sesame seeds and/or other common allergens.