Mole Trifecta: Fire-Roasted Green, Smoked Oaxacan, Dried Chilaca Red
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What enchiladas have been asking for.
These 100% natural, gluten-free moles are the real deal: the Red is rich, the Smoked is dark, and the Green is fresh and intense. No matter what you’re in the mood for, these provide the authentic taste of Mexican cuisine.
- Green: canned tomatillos (whole tomatillos, water, citric acid, salt), fire roasted poblano peppers, onion, water, roasted canned Anaheim peppers (green chiles, water, salt, citric acid, calcium chloride), lime juice, Serrano peppers, garlic, cilantro, vegetable oil (safflower oil/and/or/sunflower oil), salt, corn tortillas (stone ground corn, water, lime), cumin, chipotle powder, coriander.
- Smoked: water, onion, canned tomatoes (tomatoes, tomato juice from concentrate, water, citric acid, calcium chloride), New Mexico chiles, lime juice, garlic, cilantro, vegetable oil (safflower oil/and/or sunflower oil), Pasillas de Oaxaca, salt, apple cider vinegar, cumin, chipotle powder, coriander, cayenne pepper.
- Red: water, onion, dried chilaca chiles (chile negros), lime juice, garlic, almonds, vegetable oil (safflower oil/and/or sunflower oil), pumpkin seeds, cilantro, salt, raisins, semi-sweet chocolate (sugar, chocolate, cocoa butter, milkfat, soy lecithin, natural flavors), tomato paste (tomato paste, citric acid), cumin, coriander, chipotle powder, dried oregano.
Photography by Ryan Dausch
Details & Materials -
Care & Notes -
Keeps for 12 months.
Meet the Maker
We were pretty much won over when we learned that the maven behind Bunches & Bunches is named Tamalpais Star Roth-McCormick (she goes by “Pai”). Then we tasted her treats, and we were really sold. She started working in food when she was 13, at an Italian restaurant, and knew right then and there that she wanted to become a chef. After years of studying culinary arts and working in the industry, she landed in Portland and started churning out her delicious goods at Bunches & Bunches.View Full Profile
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