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

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.

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!

I love this. It makes quite a bit of sauce, too. Only thing is, I find it is usually 'short dated'. Anyway, I portion it up and vacuum seal it. When I'm ready I just heat up in a soup cup with the liquid of my choice. Awesome on tacos..

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!

I've never been a fan of Mexican food, it doesn't work in my gut very well generally as an Irish person. But my husband is a fan...so we went to a mole competition this September. I tried 8 versions and surprisingly fell in love with an Oaxan negro mole. The flavors were unbelievable and my tummy went 'whoo hoo!'!! So much so that I just had to have more the next day and ordered some (this product) online OMG!! And now I'm "hooked" on this!! (Seriously I'm not making this story up. My preferred cuisine is Mediterranean). But the Oaxan Negro Mole I tasted at the Fair was so very amazing in complexity of flavor! I might even say: addictive. And in my new addiction I carefully selected this product and...okay my husband and I are now addicted!!! Okay so no, there is no chocolate ingredient (which I was also, as a chocolate addict, looking for) in the recipe - and there seemed to be some people in their comments in disagreement about that. But guess what...the complexity of flavors are impeccable!! SO good in fact that chocolate is irrelevant! This is an amazing, complex, sweet, spicy flavorful mole! And I'm thinking: please don't tell everyone because the demand will be so great my next order will take months to fulfill. (Please Juqilita remember me in the future orders!!)

Made this for the first time on Sunday. I did not follow the recipe on the packing, instead I used some homemade bone broth. I used about a half pound of the paste and slowly warmed it in a non-stick pot. When is started melting I added the bone broth in small batches while stirring until I got the consistency I was looking for. It was pretty simple. It tastes great and turned breaded boneless chicken breasts into a feast. Absolutely going to buy this again. Oh if I had to guess I would say it was between six and eight ounces of bone broth to 0.5 lb of the mole paste.