In Oaxaca, the capital of Mexican mole (pronounced mo-lay) making, mole negro is king: the richest, thickest, most sensuous sauce of the region. While most prepared moles come as pastes that require some work to get ready to serve, this simmer sauce is ready to go straight from the jar.
The ingredient list is enough to get your mouth watering. A base of tomatoes and tomatillos gets spiced with five kinds of chiles as well as cinnamon, garlic, sesame seeds, and oregano, thickened with a mix of corn tortillas, peanuts, and almonds, and sweetened with plaintains, raisins, a smidge of sugar, and Oaxacan chocolate.
Spicy, smoky, and subtly sweet, you can imbue all manner of proteins with the deep, luscious flavors of Oaxaca even if you’re living in Oshkosh.
Just open the jar, pour out the sauce and simmer your protein or veggies of choice for a marvelous meal in minutes.