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CloseA rich savoury paste made with fried dried chillies, dried fruit and cacao by hand. It takes a full day to make and we toast spices and fry chillies to for every batch of Mole Poblano.
Serving Suggestion:
Add 250ml of stock or water to every 100g of paste, then simmer, blend, adjust seasoning to taste and serve hot.
Makes approximately 300ml sauce (enough for 3-4 as a main course or to make 8-10 tacos).
Mole Poblano sauce is traditionally served on poached chicken or turkey with white rice on the side, but it is equally delicious served with a little refry and rice in a taco, or with fried eggs and tortillas
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