Get the big, bold flavor of traditional Mexican green mole with just one jar with Mole Pipián Paste from Hernán. Mole Pipián—also known as Pepita Mole—gets its sumptuous earthiness from a base of pumpkin seeds, sesame seeds and peanuts (rather than chocolate, like its cousin, Mole Poblano).
The richness of the seeds and nuts is balanced by bright cilantro and savory epazote—an herb similar to oregano used in many Mexican dishes—plus a lively kick of heat from spicy serrano and jalapeño peppers.
Simply combine the paste (which is 100% vegan and gluten free) with water or stock, and heat to create a deliciously complex sauce that tastes like it took hours to make. Here are five other ways to use this fantastic pantry item:
5 Quick & Easy Mole Dishes
- Make a traditional chicken mole in less than 30 minutes. In a large skillet, brown boneless chicken thighs with chopped onions and garlic. Add the Mole Pipián Paste and thin with chicken stock until the sauce reaches your desired thickness. Cook for 20–25 minutes until chicken is cooked through and tender. Serve with Spanish rice.
- Move over, BBQ sauce. Brush prepared mole sauce over grilled chicken, pork chops or vegetable skewers. Or use the concentrated paste as a BBQ rub.
- Spice up your breakfast routine. Spread the mole sauce on a warmed corn tortilla and top with a fried egg, crumbled queso fresco cheese and chopped cilantro.
- Rock n' roll with 4-ingredient chicken enchiladas. Stuff corn tortillas with shredded rotisserie chicken and top with prepared mole sauce and a sprinkling of grated cotija cheese. Bake until enchiladas are heated through.
- Cook up a hearty vegetarian mole. Sauté your favorite vegetables, and stir in the mole paste (which is 100% vegan, by the way) and vegetable stock and simmer for 5–10 minutes until the sauce is hot.
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