Oaxacan Artisan Red Mole Sauce

Today I tried the Gourmet Mole Poblano powder and I liked it very much.  It reminded me of my mom's mole, which I never learned how to make.  It feels like bringing mom's mole right into my kitchen, except that I have to put minimal effort to make it...which I love.

I love the very clean ingredients, and that's what sold me on your brand (vs. other brands I have tried).

So, while I loved it, my kid thought it was a bit too spicy.  Can you give me ideas on how to dial back the spiciness so that the kids can eat it too? 

In a couple of weeks, I will make the Oaxacan Artisan Mole, which is in my pantry. I haven't tried that one yet, but I can't wait.

Great taste!

I recently tried Mayanshul’s dehydrated mole powder, and it completely transformed my usual rib recipe! Unlike traditional mole pastes, this product comes in a powder form, making it incredibly versatile and easy to use as a rub. I generously applied it to my ribs before roasting them in the oven.

The result was a delightful surprise! The mole imparted an unexpected depth of flavor that made the ribs stand out. It’s rich with a balance of almonds, dates, and dark chocolate, which added layers of complexity to the dish. I did find myself adding a bit of salt, as the mole powder is crafted to be healthy and lower in sodium, which is great for those watching their salt intake.

For anyone looking to elevate their cooking with authentic Oaxacan flavors while keeping things simple and health-conscious, Mayanshul’s mole powder is a must-try. It’s not just for traditional Mexican dishes; it’s fantastic for barbecues too!

Muy buen mole, natural sin aditivos y sin azucar añadida.

Was lazy this year and decided to use a ready made mole sauce for Christmas. I didn't want any of the pastes available because they use added sugar and canola oil, both of which I avoid. This was the 'cleanest' product I could find (if it had been organic, it would have been perfect!).
It was easy to reconstitute and use.
Not quite the same taste as whatI I get in Oaxaca, or from homemade mole negro, but quite good!