Mole Negro from Oaxaca - Black Mole Paste by Juquilita - 17 oz

My first introduction to Mole was during a vacation many years ago to Disney World where I had dinner at Epcot in the Mexican pavilion where I ordered Mole Poblano and lots of Margaritas. I was hooked. In the past, I have used various Mole pastes as a base in my versions of chili. I have always wanted to try Black Mole after watching chef Rick Bayless make Black Mole from scratch. As I don't have the time or resources to make it from scratch, I hunted for a paste. I did a lot of research and read a lot of reviews, I settled on this paste from Juquilita. I didn't know what to expect. It came sealed inside 4 layers of plastic bags! I tasted some of it raw. I was intrigued. Incredibly complex, dark and seductive. I wanted to experiment with it and make my version of chili with Black Mole as a base. I don't know how to make anything in small batches. I started by frying 2/3rds of the paste and started to add vegetable broth, a large can of crushed tomatoes and sun dried tomatoes for sweetness. I assembled my other ingredients starting with 5 pounds of beef chuck stew meat. I marinated it in Shiraz wine overnight. I wanted a dark sear on it for flavor so I fried it in small batches in my wok with homemade ghee as it has a high smoke point. I added the beef then added 2 heads of roasted garlic in olive oil. While that simmered, I sauteed 2 red onions and added them to the mix. I sauteed 3 red bell peppers and added them as well. As this mole paste doesn't have chocolate in it, I was able to score some Taza Mexican chocolate at a local gourmet store and shaved 2 discs into the sauce to melt along with a hefty amount of fresh ground black pepper. As chili should have beans, I added a can of red beans and a can of black beans. Who doesn't like to cook with wine? I added more Shiraz. I taste tested it during the cooking process. I thought it was a bit bitter so I added brown sugar. For the salt factor, I added some salt cured pork belly fried nice and crispy. It needed more heat so I added Chipotle peppers in Adobo. It slowly simmers for several more hours to meld together. The results was a chili that had very complex and dark layers of flavors that was just magical and made my eyes roll back in my head. I can't wait to share it with my friends as it is a very large batch. I will be back for more of this paste. I want to explore and experiment with more ways to use this Mole paste. Well done Juquilita!

Wow! Delicioso! Easy to make. Very authentic flavors. I doctored mine up just a little. Bragging rights in my kitchen. Makes a pretty large batch so plan on a lot of chicken or pork to go with it!

The best mole. Just add chicken soup and little chocolate. The top !!!!

Great item! On the directions the “strained tomato puree” is just tomato sauce. I’d get this again.

It was sealed in three separate plastic pouches. I received very fresh mole paste. I've never tried a Oaxaca style mole negro. It was good, but I still prefer Veracruz style mole poblano.

It’s delicious and easy to prepare

This mole negro tastes very authentic and it has just the right amount of spice!

Product arrived in three layers, and once extracted is super easy to heat up and water down if required.It looks like it will be messy at first, but does not actually stain.I keep this on hand for quick easy delicious mole!!!