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

Gluten free, amazing flavor, made the best chicken mole I’ve ever tasted.

Excellent product authentic Mole negro, taste is authentic Is recommended

It wasn't too sweet.... and it had a good spice to it

This mole is Kinda soft like "PlayDough" and Dark, Oily, Rich, Spicy, and fresh. It came wrapped 4 times, with the fourth layer being a "shrink wrap". I made the Mole Negro using tomato paste (1.2lb can), and 4 cups of chicken broth. Then I added a little vegan non-GMO Cacao powder and sugar. Then I made a Chicken Mole pizza using some of the Mole as a base, shredded chicken, green onions, roma tomatoes, crumbled Oaxaca cheese, and added some Mole sauce on top like a dessert topping. No leftovers. This block of Mole Negro makes a lot of sauce, so have some containers on hand (I used "Reditainers") It's also VERY MESSY so wear your food service gloves and protect your counter-tops. It'll stain anything it touches. This Mole Negro is superior to anything I found in our local stores, and I live in the Southwest. It's not for everybody, but I'm "Stoked". Thank you Amazon.

This mole gets 5 stars for flavor, but it loses a star for the awful packaging. Pro Tip: Wear gloves when opening and using this because the oil gets everywhere and it’s a pain to get off your hands, plus it stains if you accidentally touch your clothing. Dear manufacturer, PLEASE PUT THIS WONDERFUL MOLE IN A PROPER JAR!

My wife loves Mole and has spent time in Oaxaca. I wanted to impress her so I bought this paste and made it with braised bone-in chicken thighs and mexican rice. Turned out great, but needed a lot of modification to make it more palatable. First of all, it's very bitter, so I added a fair bit of sugar to balance that out. I also wanted more of a chocolate flavor and all I had was baking chocolate so I added a few cubes. I followed the basic recipe on the package and added 4 cups of costco chicken stock and most of a can of crushed italian roma tomatoes. I'm sure this wasn't authentic at all but it resulted in a flavor that was very similar to some mole's I've had at restaurants. I used the whole package, which was more than enough for 8 thighs, so I ended up saving and freezing half the leftover liquid so I can get two dinners out of it. So yea, I see a lot of people complaining about this being very bitter and that can only mean one thing: add sugar!

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!

Very authentic and delicious!