Dona Maria Mole Paste is a best-loved kitchen staple in Mexico. This sauce has a velvety, unctuous texture. It has wonderfully contrasting sweet, savoury flavours and subtle spices - Pasilla and Ancho chillies plus cinnamon, allspice and cumin.
It's fair to say that a dish of mole is not very photogenic, but boy does it taste good!
This paste provides the base and it's best when combined with dry roasted tomatoes, onions and garlic, blitzed to a pulp and some stock, ideally from a poached chicken.
Recipes that use this ingredient:
Mexican Chicken Mole Recipe
Allergens: GLUTEN, PEANUT, SESAME, SULPHITES
Ingredients: Vegetable oil, sponge (wheat flour, wheat bran, water, sodium bicarbonate (E500), chilli pepper (pasilla and ancho), sesame seed, sugar, peanut, iodised salt, caramel colour (E150 contains sulphites), cocoa, spices, disodium inosinate and guanylate (E631, E627).
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