Red Mole Puebla Style
This recipe for red mole comes from Puebla and unexpectedly combines the sweetness of chocolate, cookie crumbs and spices with varied toasted peppers. More than 20 ingredients infuse flavors, aromas and textures making Cocina Mestiza’s red mole unique. We are proud to offer this gastronomic jewel of Mexico’s haute cuisine.
Uses for red mole Puebla style:
Red mole is traditionally served with chicken, however it is also fantastic with pork. Surprising combinations are also recomendable with this versatile sauce: Serve it over fried eggs for breakfast or over grilled salmon. Mexican food such as sopes, enmoladas and tamales also go very well with any mole sauce.
Prepare a sauce by diluting Cocina Mestiza red mole paste in 1 liter of hot water or broth. Mix and stir well to integrate the sauce. Simmer gently until the sauce has the desired thickness.
Peppers, almonds, sugar, vegetable oil, peanuts, sesame seeds, raisins, corn flour, bread crumbs, chocolate, spices, iodised salt, ground cookies, hidrolized vegetable protein and citric acid.