Black Mole Oaxaca Style
This Black Mole is prepared by diluting the paste with a liter of broth or hot water over low heat until mixture is integrated and remain on the thickness and the desired consistency. It goes well with poultry, pork and beef. Reinvent breakfast with fried eggs topped with black mole. Great on Mexican food dishes like enmoladas , soups , puddings and is delicious with tamales.
Chilies , almonds , sugar, edible vegetable oil , peanuts , sesame, walnuts, pumpkin seeds , raisins , cornmeal , bread crumbs , chocolate , biscuit, iodized salt, spices , hydrolyzed vegetable protein and citric acid.