Ingredients: chile peppers (chilhuacle negro, guajillo, pasilla mexicano, chipotle meco, mulato), oaxacan chocolate, sugar, onion, garlic, almonds, peanuts, sesame seeds, raisins, cinnamon, prunes, plantain, sunflower oil, lard, salt, herbs, spices.
A ceremonial sauce!
Going through the markets in Oaxaca, you will pass piles of seasoning pastes in various earthy colors and flavors.
Instead of having to spend days in your kitchen, you can reconstitute Seasons of My Heart Black Mole Paste and make this ceremonial dish in less than an hour. Serve a generous portion of chicken, turkey, pork or a combination of the three with plenty of this sauce. Although some stalls sell many different kinds of pastes, the most popular are Mole Negro, Mole Coloradito and Mole Rojo.