Masa Mole Mexican Blend
Toasted Mexican Chiles, Cinnamon, Allspice Oregano
Masa Mole is a blend of roasted Mexican chiles and warm spices reminiscent of the complex mole sauces found throughout Mexico. This blend honor not only the country’s culinary greats but the humble superheroes’ hand-grinding maize, chilies, and spices in their home kitchens. A nod to both indigenous chilies and exotic spices, Masa Mole contains Mexican ancho, guajillo, and chipotle chilies with cinnamon, allspice, garlic, onion, and oregano.
Ancho chile, Guajillo chile, Cumin, Cinnamon, Garlic, Onion, Allspice, Oregano, Chipotle
No Additives, GMOs, Or Fillers, No MSG, No Salt
Tips for Success
- Clumping is normal as we don’t use anti-caking agents or salt. If clumping occurs simply break apart with your hands before seasoning.
- Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping.
- For maximum flavor make sure to use with salt.
- Ground spices can burn quickly so make sure to use oil to help distribute the heat more evenly when making a rub.
From the long-simmered mole of rare chilies that I voraciously consumed at a hole-in-the-wall Oaxacan joint one morning in Mexico City—it’s still the best breakfast I’ve ever had—to the triumph of subtle complexity that is the 1,000-day mole madre at world-famous Pujol, time seems to be the secret to the sauce, the one true constant of full-flavored food. Masa Mole evokes the careful and heartfelt process of the traditional dish: toasted cinnamon and allspice add fragrance and warmth, and fire-roasted ancho, guajillo and chipotle chilies sneak around the back with a low-and-slow burn, leaving in their wake a thin wisp of smoke. This transportive blend deepens the flavor of classic Mexican dishes like carnitas with abuela levels of authenticity and gives south-of-the-border style to the all-American backyard barbecue.
How do you use this blend?
Here are just a few ideas! Delicious on pork and beef, carnitas with orange and thyme, barbacoa, homemade Mexican chorizo, quick Mole sauce, salsas, beans, many more Mexican inspired recipes.
Where does the name come from?
This blend was inspired by many trips to Mexico but especially in Mexico City. I was blown away by the amount of work and skill that goes into making a single tortilla with fresh masa and mole sauce. Masa is made with indigenous Mexican corn and when paired with a complex sauce filled with spices that were brought to Mexico from all around the world it really creates something that is uniquely Mexican with an incredibly rich history of resilience. This blend is inspired by the most delicious masa and mole I ate together in Mexico and a homage to the most inspiring abuelas who showed me how it’s done.
What’s in it?
This blend is salt free and made of non gmo spices. No additives or fillers.
Ingredients: Ancho chile, Guajillo chile, Cumin, Cinnamon, Garlic, Onion, Allspice, Oregano, Chipotle