Used mainly with seafood and beef, this classic sauce can also be used as a great marinade.
Doña María mole sauce delivers all the rich, slow-cooked flavour that the best mole offers, but it is wonderfully easy to use.
How to prepare it:
Pour the whole contents in a pot and cook for 5 minutes on low to medium heat, stirring constantly until it looks like a runny paste. Slowly add 4.5 cups of water and continue stirring until integrated. Let boil until the desired consistency is reached. For a runnier sauce, just add more water.
*Tip: for a richer flavour, you can use chicken stock instead of water.
Keep in a dry, cool place. Once opened, keep refrigerated.