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Black Mole Powder Oaxaca Style, Authentic Flavours of Mexico!
The finest Black Mole Oaxaca Style recipe, now available in Australia! Crafted by Cocina Mestiza. This traditional black mole from Oaxaca offers natural authentic flavours.
Time-Honored Tradition:
Enjoy in the timeless taste of Oaxacan cuisine with our Black Mole Powder. Renowned for its depth of flavor and exquisite blend of spices, it's a staple in Mexican kitchens for good reason.
El Cielo products transport you to the heart of Mexico.
Allergen Warning: CONTAINS PEANUTS AND SESAME SEED
This Mexican Mole is Versatile and Flavourful:
A culinary jewel from Oaxaca, this dry mole delivers the region’s signature smoky-sweet depth with only gentle chilli heat. Simply whisk the powder into stock or water for an instant, velvety sauce that tastes as though it simmered all day.
Recommended uses
Classic & easy
Mid-week “roast chook upgrade” – dissolve 3 Tbsp powder in ½ cup hot chicken stock, brush over a barbecued or supermarket rotisserie chicken and reheat till glossy.
Pulled-pork sliders – stir reconstituted mole through slow-cooked pork shoulder; pile onto soft rolls with slaw.
Veg-forward
Roast-pumpkin nourish bowls – drizzle the warm sauce over roasted butternut, quinoa and wilted greens.
Charred corn & halloumi – spoon mole over grilled cobs and halloumi slices for a smoky-sweet glaze.
Entertaining
BBQ lamb cutlets – baste in black mole during the last 2 minutes on the grill.
Dipping sauce – thin with extra stock for a rich fondue-style dip with tortillas or veggie sticks.
Preparation tip
Blend 4 Tbsp powder with 1 cup hot stock (or water) until smooth, then simmer 3–5 min. Adjust thickness with extra liquid or powder to suit.
