Juquilita Mole Coloradito - Mole Oaxaqueno Paste - 17 oz

I used this mole with a cubed chuck roast. I seared the cubes in olive oil with garlic and onion, then added a 4oz jar of sweet/hot jalapeños with brine, chopped fire roasted red pepper and half a bag frozen corn. Next a can of porter beer, 1/2 cup mole paste, 4tbls unsweetened cocoa, 1tbls sugar. Cook in oven with lid on for 3 hours and lid off for 1 hour. Meat will shred easily, serve on tortilla with cheese, sour cream and sliced avocado.

Very authentic and delicious. Will order again soon.

Compared to the mole negro from the same company, the coloradito has a slightly spicier flavor will less of a chocolate note. Equally delicious, I can see how this one would be more versatile than the negro. Makes really nice mole if you don't feel like undertaking the huge amount of work to make your own. Add 3 parts liquid to 1 part paste and simmer for 20 minutes. I usually use chicken broth for a bit of flavor, but you can also just use water. For example, 1/4 cup paste in 3/4 cup liquid is what I usually make for 1lb of chicken. I can get about 4 dinners out of this 1lb bag of paste, so it's not a bad deal at all. An easy recommend

I made the best enchilada sauce I’ve ever made using: diced tomatoes that I blended slightly; a few tablespoons of ranchero sauce; a few tablespoons of this mole paste; a flour-butter roux; better than bouillon, seasoned vegetable broth and chicken broth; oregano.

Lo recomiendo está rico quisimo muy buena calidad

Like that it had different kinds of hood quality nuts flavor is sweet, but that’s typical in the Oaxacan cuisine.

Juquilita Mole Coloradito & Juquilita aMole Negro are superior to nearly every restaurant mole I've had and better that every and mole made in the US.

This tasted so good I'd buy it again sometime in the future. My family loved it.