Oaxacan Molé

$9.00

Complex - Savory - Sweet. Inspired by one of the Mexican State of Oaxaca’s (“wa-ha-ka”) many culinary treasures: black molé sauce.

Cocoa, chilis, tomatoes, tomatillos, piloncillo sugar, spices, garlic.

This one absolutely SLAYS on the grill. Here’s what to do:

chargrill all the meats: steak, chops, chicken (especially thighs), or game meats
roast a whole sweet potato in the oven, then split that baby open and cover it in Oaxacan Molé - add a dab of butter
chagrilled mushrooms
crust up a pork butt with it (you’ll need 2 jars for a full 8lb butt) and smoke/slow-roast
Feeling experimental? Sprinkle on your vanilla ice cream

OK we get it… you are adventurous and you REALLY cook. Level up like this:

Make a homemade vanilla ice cream base. Add a few teaspoons of Oaxacan Molé (depending on batch size) to the cream/milk mixture as it comes up to temp. Temper in the eggs, then strain through a fine mesh strainer. Proceed to the ice cream machine. Garnish with another few pinches. Serve with CHURROS.
Transform your next caramel sauce into Oaxacan Molé Salted Caramel. You’re welcome.

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Complex - Savory - Sweet. Inspired by one of the Mexican State of Oaxaca’s (“wa-ha-ka”) many culinary treasures: black molé sauce.

Cocoa, chilis, tomatoes, tomatillos, piloncillo sugar, spices, garlic.

This one absolutely SLAYS on the grill. Here’s what to do:

chargrill all the meats: steak, chops, chicken (especially thighs), or game meats
roast a whole sweet potato in the oven, then split that baby open and cover it in Oaxacan Molé - add a dab of butter
chagrilled mushrooms
crust up a pork butt with it (you’ll need 2 jars for a full 8lb butt) and smoke/slow-roast
Feeling experimental? Sprinkle on your vanilla ice cream

OK we get it… you are adventurous and you REALLY cook. Level up like this:

Make a homemade vanilla ice cream base. Add a few teaspoons of Oaxacan Molé (depending on batch size) to the cream/milk mixture as it comes up to temp. Temper in the eggs, then strain through a fine mesh strainer. Proceed to the ice cream machine. Garnish with another few pinches. Serve with CHURROS.
Transform your next caramel sauce into Oaxacan Molé Salted Caramel. You’re welcome.

Complex - Savory - Sweet. Inspired by one of the Mexican State of Oaxaca’s (“wa-ha-ka”) many culinary treasures: black molé sauce.

Cocoa, chilis, tomatoes, tomatillos, piloncillo sugar, spices, garlic.

This one absolutely SLAYS on the grill. Here’s what to do:

chargrill all the meats: steak, chops, chicken (especially thighs), or game meats
roast a whole sweet potato in the oven, then split that baby open and cover it in Oaxacan Molé - add a dab of butter
chagrilled mushrooms
crust up a pork butt with it (you’ll need 2 jars for a full 8lb butt) and smoke/slow-roast
Feeling experimental? Sprinkle on your vanilla ice cream

OK we get it… you are adventurous and you REALLY cook. Level up like this:

Make a homemade vanilla ice cream base. Add a few teaspoons of Oaxacan Molé (depending on batch size) to the cream/milk mixture as it comes up to temp. Temper in the eggs, then strain through a fine mesh strainer. Proceed to the ice cream machine. Garnish with another few pinches. Serve with CHURROS.
Transform your next caramel sauce into Oaxacan Molé Salted Caramel. You’re welcome.