This mole is a reflection of chef, cookbook author, and television host Susana Trilling's 35+ years in Oaxaca, home of her world-renowned Seasons of my Heart Cooking School, where she shares her love of the regional cuisine and culture. Each mole is based on recipes that have been handed down for generations and offers a true taste of Oaxaca.
Cooking tips: Poach, roast, or grill chicken, pork, or shrimp; for vegans use potatoes, green beans, or tofu. Heat the mole in a saucepan until the consistency coats the back of a spoon. Serve the warm mole over your meat or vegetables. Enjoy!
Mole Coloradito is a blend of smoked and dried chiles and other Oaxacan ingredients like ripe tomatoes, nuts, seeds, spices, our own house-made chocolate and criollo corn tortillas.
- non-GMO Project Verified
Ingredients: filtered water, tomatoes, safflower oil, sugar, corn tortillas, ripe plantains, dried chile ancho rojo, sesame seeds, sea salt, Oaxacan chocolate dried chile guajillo, peanuts, raisins, citric acid, smoked chili morita, garlic, cinnamon, whole almonds, dried Oaxacan oregano.
Contains tree nuts, peanuts, sesame seeds.
A 12 ounce glass jar