Mexican mole is a paste made from spices, peppers, nuts and chocolate. Mexican mole recipes change from region to region with yellow, red and black varieties spooned over cooked meat – traditionally turkey. Making mole paste from scratch is a labour of love, as it often contains thirty or more ingredients, so using a paste is both a time and cost-effective option.
La Costena mole paste has a great balance of flavours – hot chilli, sweet spice and an intense chocolately hit. Dilute one part mole paste to four parts chicken stock to make mole sauce. Pour over meat and garnish with sesame seeds. Or use La Costena mole paste in enchiladas and tamales.
Ingredients: sugar, soybean, biscuit (wheat flour, sugar, soybean oil, cotton seed oil, safflower oil, high fructose corn syrup, salt ammonium bicarbonate, sodium bicarbonate, artificial flavouring), sesame seeds, guajillo seeds, mulato pepper, pasilla pepper, chicken stock (salt, corn starch, sugar, hydrolised soy protein, poultry, yeast, chicken fat, monosodium glutamate, citric acid, beef fat, condiments, curcumin, calcium silicate, sodium inosinate, sodium guanylate, celery, pepper, sodium benzoate, sodium propionate), ancho pepper, peanuts, cocoa liquor, pumpkin seeds, oregano, ground nutmeg, cumin, garlic powder, cinnamon oleoresins. Contains allergens: gluten (wheat), soya, seeds (sesame, pumpkin), celery.