Azteca Mole Sauce Paste - Tradicional 5KG
Price: £ 62.00
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This paste should be mixed with water, or more often broth, and simmered until it is pungent and very thick. It is most often prepared in a cazuela or a thick heavy clay cauldron and stirred almost constantly to prevent burning. The thickness of the sauce has prompted some, such as Mexican-food authority Patricia Quintana, to claim it is too substantial to be called a sauce. However, like a sauce, it is always served over something and never eaten alone. Mole poblano is most traditionally served with turkey, but it and many others are also served with Chicken, pork, or other meats (such as lamb).Mole or mole sauce is a dark brown Mexican sauce or gravy made from dry chilli's, nuts, spices, vegetables, chocolate and seasonings. It takes a great deal of time to prepare and is served as chicken mole, in beef or pork for special occasions and holidays in Mexico.This Bucket contains full English cooking instructions and serves a party of 8. It has a slightly richer flavour compared to our other Mole Sauces. Mole (pronounced in two syllables, moe-leh) is a classic Mexican chilli sauce with its origins in pre-Hispanic times.It exists in countless versions throughout Mexico, varying in colour, consistency, ingredients and use according to Mexican tradition, and local preference.Mole is used as a wonderful sauce for chicken, but pork or turkey are also commonly used. Leftover mole sauce is excellent for making enchiladas or using as a condiment for rice, eggs, and other foods.Instructions: Dissolve the Azteca mole in boiling chicken broth stirring constantly to make a uniform paste add more broth if needed and stir allow to simmered.
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