How it works
Real mole. Two minutes. Zero compromise.
Our dehydrated mole is the same recipe families have cooked in Oaxaca for generations, gently dried at the source so it locks in every chile, spice, and seed.
01
Boil 2 cups of broth or water
Chicken broth gives the deepest flavor. Vegetable broth is great for plant-based.
02
Whisk in one pouch
Reduce heat. Whisk continuously for 60–90 seconds until glossy and smooth.
03
Simmer & serve
Simmer 2 minutes more. Spoon over chicken, turkey, enchiladas, eggs, or roasted vegetables.
Why dehydrated beats fresh & frozen
1+ year shelf life
Ready when you are. No spoilage, no waste.
Same nutrients
Gentle dehydration preserves the chiles, seeds, and spices intact.
Skip the freezer
No defrosting. No funky textures. Just whisk and go.
Camping & meal prep
Lightweight, packable, and rehydrates anywhere there's hot water.
A simple recipe to start
Halietza Mole Negro over roasted chicken — the gateway dish.
- Roast 1 whole chicken (or 2 lb thighs) until golden.
- Bring 2 cups chicken broth to a boil. Whisk in one pouch of Mole Negro.
- Simmer 2–3 minutes until glossy and thick enough to coat a spoon.
- Spoon generously over the chicken. Garnish with toasted sesame seeds.
- Serve with warm tortillas and rice. ¡Buen provecho!