Juquilita Red Mole - Mole Rojo Oaxaqueno - 17 oz

I have only used this mole in my cooking, for the last two years. Always good, great flavor. Never disappoints.

I know, I know....they say the best moles are made from scratch. Maybe. But I also know that in the market places in Oaxaca there are women who sit behind tables of these mole blends which most families now buy to make their moles. This mole has a wonderful and complex flavor. Rather than spend a couple of days making the mole I can serve a wonderful dinner in short order with a high quality rojo Oaxaqueno mole or I can use the base in other ways as well. I'm a fan.

The recipe I followed, was to use half of the contents of the Molé (about 3/4 cup) with 16 ounces of chicken broth and a 28 ounce can of crushed tomatoes. This was enough volume to easily cook five chicken thighs in. The thighs are very tasty and there’s a lot of residual sauce, which will find purpose when added as a finishing touch to the cheese, mushroom and onion enchiladas that I have made. The only addition that I made to this recipe was to add a taste of cinnamon. Delicious. Update: I did, later, spoon some of this sauce over my enchiladas and it is fabulous combination! The sauce remaining after I finish the chicken thighs that I cooked in it initially, will be going to the freezer, and next time I make a batch of enchiladas I will bring it out and use it again to further enhance the flavor. And, I still have half of the original bag that I can use to make another batch! Very, very good. Next: chile rellenos?

The taste was exactly what I expected, and the only Gluten free Mole I could find.

Made the process of making mole so much easier. Have used the red mole product 3 times.

Execelente producto y calidad recomendo gracias

Taste surprised me. Very very good

I forgot to take pictures, but this mole turned out awesome! Makes an absolute ton so I ended up freezing a quart of the sauce for later. If you are having trouble with the directions on the package, here's what I did and it turned out fantastic and had great consistency: first take a 28 ounce can of crushed tomatoes or tomato sauce (I used crushed tomatoes) and saute it in a pot with the entire package of mole paste. Once it is combined, add 32 ounces of chicken stock and simmer for a bit. At this point I added boneless, skinless chicken thighs to the pot and let them cook in the sauce. Really authentic and excellent flavor! I will be trying the other ones!!