Maestro del Mole Bundle

Traditional Mole Poblano: Sugar, yellow corn flour, chicken broth seasoning (salt, cornstarch, spice (garlic powder, turmeric, paprika), powdered palm fat (palm fat, glucose syrup, milk protein concentrate, sodium tripolyphosphate, silicon dioxide), monosodium glutamate, hydrolyzed corn protein, silicon dioxide, celery oleoresin), cocoa (processed with alkali), onion powder, ground sesame seeds, ground guajillo pepper, pulverized baked wheat mix (wheat flour (gluten), whole wheat flour (gluten), added sugars (sugar, dextrose), yeast, wheat gluten, vegetable oil, iodized salt, oat fiber, fermented sugar, inulin, calcium propionate, enzymes, sesame, fermented wheat flour, wheat bran, lactic acid, soy lecithin, rosemary extract, egg, potassium chloride, butter, natural flavoring, pea protein, mono and diglycerides, datem, lactic acid, yellow corn flour, curcumin, annatto extract, xanthan gum, milk, TBHQ), ground tortilla (corn, calcium oxide, water), salt, ground pasilla pepper, ground ancho pepper, ground plum, canola oil, powdered palm fat (palm fat, dried corn syrup, milk protein concentrate, mono-and diglycerides, soy lecithin), garlic powder, ground ceylon cinnamon, ground black pepper, ground cloves.
Contains: Milk, Egg, Wheat, Soybeans, and Sesame.

Traditional Mole Oaxaqueño: Sugar, corn flour, chicken broth seasoning, cocoa, ground sesame seeds, pasilla and ancho chiles, baked wheat, spices, vegetable oils, and natural flavorings.

Contains: Milk, Egg, Wheat, Soybeans, and Sesame.

Traditional Mole Poblano: Up to 35 plates
Net weight: 35.2 oz (2.2 lb / 1 kg)

Recipe for One Portion

Ratio: 2 tbsp mole : 4 oz liquid

In a medium pot, add 4 oz of water or chicken broth for a more traditional flavor.

Add 2 tablespoons of Mole Poblano La Monjita, stir to combine, and bring to a boil.

Reduce heat to a gentle simmer and continue stirring for about 3 minutes.

Remove from heat and let stand for 5–10 minutes to thicken.

Serve with chicken, rice, enmoladas, or your favorite dish.

Traditional Mole Oaxaqueño: Up to 35 plates
Net weight: 35.2 oz (2.2 lb / 1 kg)

Recipe for One Portion

Ratio: 2 tbsp mole : 4 oz liquid

In a medium pot, add 4 oz of water or chicken broth for a more traditional flavor.

Add 2 tablespoons of Mole Oaxaqueño La Monjita, stir to combine, and bring to a boil.

Reduce heat to a gentle simmer and continue stirring for about 3 minutes.

Remove from heat and let stand for 5–10 minutes to thicken.

Serve with chicken, rice, enmoladas, or your favorite dish.

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