Mole La Costena

A perfect marinade for meat, fish, chicken and even veggies!

It is one of the most iconic dishes in Mexican cuisine. 

In its origin, it was a Spanish sauce that adopted Mexican ingredients during the colonial days, becoming a very Mexican marinade.

Mexican adobos are lighter moles commonly used to marinade meats, chicken and fish. They have 2 characteristics: they marinade the product before it’s cooked and they have vinegar. This is important because it’s not a mole neither a sauce, it’s simply an adobo.

How to prepare it:

Pour the whole content in a pot and cook for 5 minutes on low to medium heat, stirring constantly until it looks like a runny paste. Slowly add 5.5 cups of water and continue stirring until integrated. Let boil until the desired consistency is reached. For a runnier sauce, just add more water. 

*Tip: for a richer flavour, you can use chicken stock instead of water.

Ingredients:

Oil, cracker (wheat flour, water, bicarbonate of soda), assorted chillies, sesame seeds, peanuts, sugar, salt, cocoa and secret spices.

Allergen information:

Peanuts, Sesame seed

Dietary information: 

Suitable for vegetarians

Nutrition facts:

Storage:

Keep in a dry, cool place. Once opened, keep refrigerated