Make authentic Mexican mole sauce in minutes with Mole Poblano Paste from Hernán. Made in Central Mexico, Hernán’s mole paste is a harmonious blend of dried chiles, spices, nuts and rich chocolate. Simply combine and warm the paste with broth or water to create a deliciously complex sauce with a mild heat and a whisper of sweetness. Once you've made the sauce, it's easy to whip up fast, satisfying dishes that taste like they took hours to make.
Did you know the origin of traditional mole sauce is still disputed to this day? Discover the story behind Mexican mole.
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 Poblano 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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