D'allesandro 1 kg. Mole Poblano Paste, Non-GMO

I traveled to that region of Mexico years ago and became enamored of the taste of mole dishes, and the subtle variety of flavors from one town to the next, or one restaurant to the next. Not having the time to work up a traditional mole sauce from scratch, I thought I'd give this a try, and it's fabulous! Shortly after the block of paste arrived, my wife returned from a conference with something like seventy frozen raw chicken thighs and breasts that were never used, and we gave a bunch to neighbors, then proceeded to bake a batch of chicken in sauce that was nothing more than this paste heated into fresh chicken stock from some of that chicken. So easy, and so good, even with no doctoring at all! I recently ordered mole enchiladas at a Mexican restaurant with a Michelin star, and their sauce was a bit sweeter, so the next time we used this paste for a sauce, we experimented by adding half a block of a high quality semi-sweet chocolate. Wonderful, which makes me think that this mole paste can easily be tweaked in any direction, sweeter or nuttier or spicier, to suit different preferences. We keep the unused portion wrapped up in the freezer, and it's so easy to cut off what's needed when it's needed. We've had four satisfying meals now with this paste as the starting point, that included plenty of leftovers, and we're maybe halfway through that original block. I've recommended this to a couple of friends, and they've gotten it and tried it, and they've been really thankful. From my experience so far, it's a can't-miss proposition if you like mole.

As suggested in other reviews the first step is opening the slab of mole paste and dividing it into 4 more or less equal chunks. Do be aware that the paste will stain anything it comes in contact with red so if you use a wood cutting board you'll want to cover it with a sheet of plastic wrap. It freezes perfectly and would probably keep in the refrigerator for weeks in an airtight container.Re-hydrating is simple: dump a chunk in a sauce pan, break it up a bit and add 3 times it's weight in chicken stock (assuming you're serving it with chicken in some form or course), then simmer, stirring, until the sauce is smooth and reaches the desired consistency. It will thicken over time so you may need to add more stock if you don't use it immediately. I found that a 125 gram piece of the paste produces the right amount of sauce for 8 enchiladas.This mole paste is easily as flavorful as any you'll find in a restaurant, perhaps even more so if you make your own stock as part of your meal prep.

Very good product!

Pretty good flavor. I wish it came in smaller sizes especially since it's difficult to store once opened since it comes in a vacuum sealed pouch and once you open it, it's basically impossible to re-seal.

Delivered efficiently and at an economical cost, this mole paste was easy to prepare, delicious and satisfying. While probably not any better than Dona Maria (which is QUITE good, btw), it was MUCH less expensive (you save on shipping, not on per-pound cost). For the timid just starting with mole, it's not too spicy and not too "hot" - but has an authentic flavor, none-the-less. I chopped the 1 kg brick into four equal hunks (about 8 OZ each) and kept them in my fridge until I needed them. Standard "reconstitution" from paste to sauce through addition of 2 - 3 cups chicken stock (or even water) worked easily; though stirring is required throughout the "rehydration" phase - begin by gently heating and crushing the paste in your skillet, then add only one cup of fluid at a time. A quarter piece of the brick provided sufficient rehydrated sauce to amply flavor 4 -5 pounds of boneless chicken. Adelante!

The smell is divine. You can smell the rich chocolate. But. beware! This is very concentrated in spices and it's hot! If you like hot, no problem. But, due to acid reflux, I don't. So.......although this doesn't come with any recipe on the bag, I looked an made this with 1 cup (loosely packed) of the mole paste and 2 cups of chicken broth. I then added 1/2 cup of sugar and 1/4 cup of honey to tone it down. It worked for me, and it still had a bit of a kick to it. This made enough for 6 small chicken thighs generously coated.

Product is pretty stellar! If you make 1/4 of the brick with 1 onion, 3tbs garlic, I red bell pepper and a 32 oz chicken stock, the sauce comes out so good. I added this to stacked enchiladas that had spicy pepper jack and machego cheese, and smoked chicken. Add an egg on top with some Mexican street corn and you have a restaurant dinner worth making! Enjoy.

Idk who the other people are who reviewed this positively but man mole is one of my favorite foods and this just is not mole. You're better off just buying some Doña María from the grocery store. For those of you who don't care if this tastes like authentic mole I should also note that the sauce just came out like super grainy too, which isn't pleasant for anyone regardless of your taste palette