The essence of authentic regional Mexican cooking, the kind you won't find in almost any jarred mole (pronounced "mo-lay")—or most Mexican restaurants in America, for that matter. They're too much work to make.
This mole is made in Oaxaca, the capital of Mexican mole making, and I'm blown away by the incredible richness and complexity of the flavor. As pastes, they take only a bit of simmering with tomatoes, tomatillos and chicken broth to reconstitute and be ready for you to serve. An easy way to make a marvelously impressive meal in minutes.
Royal Red Mole is the spiciest of the moles. With a blend of three chiles—chilcostle, guajillo, mora—and almonds, cacao, cinnamon, dried fruits and spices. Reconstitute the paste with ripe tomatoes for a spicy mole rojo.
"There’s no shame in making mole from a prepared base — many Mexican cooks buy pasta de mole at mercados big and small... The online shop of Zingerman’s [sells] small batch product that yields true flavors. The mole rojo had piquant heat and a medium consistency."
Andrea Nguyen, Los Angeles Times
These mole pastes are so thick and intense they sometimes settle in the jar, making them look like someone stole a little bit from the top. Fear not. They are the correct weight and haven't been opened or tampered with.