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
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How we'd use this beauty in our own homes.
Fresh, wilty, not green—all are welcome to this party
Make a big batch and get ready for a week of saucy success.
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