MOLE OAXAQUEÑO VARIETY PACK (3 PACKS INCLUDED) MOLE COLORADITO 17 OZ, RED (ROJO) MOLE 17 OZ, AND BLACK (NEGRO) MOLE 17 OZ INCLUDED!!

Es el mejor mole que he encontrado en estados Unidos un poco dulce pero eso se soluciona tiene el sabor original del real mole.

Got the 3-pack of red, black and Coloradito mole. I made the black first and going off of that - YUM!But a couple of WARNINGs: this quite MESSY to work with, and its ingredients do NOT include chocolate -- which seems against the whole idea of mole poblano right? Yet it's DELICIOUS. The past is double-wrapped in tied-off plastic bags which are then in plastic wrap. As soon as you cut the plastic wrap and then the first baggie inside, you'll see oil oozing out. Not a huge deal, just have paper towels handy. The paste dissolves quick and easy. Their directions say to mix it first with pureed tomatoes, which was a new one on my in my experience working with mole pastes. then with broth. I used tomato sauce and it came out DELICIOUS, with lots of the complexity I expect in a good mole and much more spice than I'm used to -- no need to add chipotle adobo as I often do! Despite the fact that he paste has no chocolate, it compared favorably with mole's I've gotten and customized in the past (Dona Maria, Goya, Los Compadritos). I always have Ghirardelli's unsweetened baking chocolate and Ibarra Mexican chocolate on hand and grated in a few squares from my big Ghirardelli's bar and a disc of Ibarra, though I did not feel I HAD to. Got four 16 oz containers worth of excellent mole. I consider Los Compadritos and the sadly now-unavailable La Paloma Gourmet Mole Negro the best I've ever had, and this is right up there! The black mole has four diffrent kind of peppers, where the red and Coloradito have only one or two, so I wonder how they'll compare...but so far so good!

Largely agree with the other reviewers. Really enjoy These products. Definitely use disposable gloves and metal utensils as it will stain almost anything, You can make smaller quantities by cutting the brick up. I add broth, Mexican chocolate and peanut butter or almond butter to elevated to the next level. Highly recommended.

I love the authentic flavor. I was born in Oaxaca and it took me back home

I've been using this mole for about a year now and I love it. Easy to prepare and the flavor is great.

Very good flavor

We just finished eating the coloradito mole last night as the last mole in the pack of three (negro and rojo being the other two). We ate all three with chicken (shredded). Here is my run down on all three. By the way...I am a native of of Southern Arizona and my wife is Hispanic and grew up in Nogales. Consequently, what we consider Mexican food may differ a bit from others because of our background and there is so much variety in Mexican food throughout Mexico and the US.Negro mole - the mildest (in terms of heat) of the three. Cooked the chicken first, shredded it, then prepared the mole (without the tomatoes sauce at the beginning), then simmered the chicken in the mole for an hour. Added 3 tbls of peanut butter and a bit of chocolate. Intense and broad spectrum of flavors, coming through even more than the chili flavor. My wife and I loved it but for our kids, it was too different from the main grocery store brand with too many flavors coming through.Cooked the rojo next and this time used a slower cooker for 6 hours. Prepared the mole EXACLTY as the instructions called for (but did add 3 Tbls of peanut butter) then added it to the chicken breasts in the slow cooker. Shredded the chicken after simmering in the mole for the 6 hours then simmered it for another hour shredded. Amazing. Not the broad spectrum of flavors, but deeper and more complex. The spiciest of the three. Kids loved it.Coloradito was last and prepared exactly as the rojo with the same results. It isn't quite as spicy as the rojo but has the same flavor depth. Kids loved it. The herbs do not come through as strong in the rojo or negro but the chilis come through stronger.All three of the above were served over homemade Mexican rice and beans with tortillas. Also added cheese (Cotija) and avocado. Just phenomenal - have truly never had better mole.Conclusion - hands-down the best ever...AND GLUTEN FREE (my wife is allergic to gluten). Just ordered three more packages and this time will cook the negro exactly as I did the other two and not add chocolate and see what happens. Suggestions:1) Follow the directions, especially frying in the tomato sauce - it matters (even though is not how we have EVER prepared mole)!2) I recommend a slow cooker if you are shredding the meat - it was WAY better than how I have prepared mole for years3) I think the extra peanut butter adds a bit of a nutty flavor and recommend it4) Wear gloves to get the mole out of the package :)5) Traditionally, mole is made with dark meat but my wife can't eat dark meat...but I would LOVE to try it with dark meat chicken and suggest you do so6) As above, I think this mole would be fantastic as a more traditional pour-over sauce as well...but it does make a lot of sauce!

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