Mole Trifecta: Fire-Roasted Green, Smoked Oaxacan, Dried Chilaca Red
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
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
It's cheesy. It's satisfying. It's less than half an hour away.
Black olive butter for your toast (and pasta, vegetables, and bad days).
A Similar Style
Elsewhere on Food52
Today’s Top Story11 Lightning-Quick Chicken Recipes for Conquering Any Weeknight
So Hot Right Now
Change the Way You BakeA One-Ingredient Trick to Make Any Cake 1,000 Times Better
Genius RecipesThe Key to the Most Flavorful Braised Chicken on the Block
Big Little RecipesThis Salted Peanut Butter Pie Is All About the Fudgy 3-Ingredient Filling