Mole Pipian

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I have been interested in Hernán's moles for quite some time, but always have to find the right time to actually bring them on board. Isela Hernandez opened this company in 2007, partnering with local Mexican artisans to create products. Hernán has been featured in Martha Stewart LivingFood & Wine Magazine, Food Network’s Iron Chef AmericaFine Cooking, CNN’s Your MoneyCosmopolitan Latina, Telemundo, and Univision.

HERNÁN's Mole Pipián is a rich and smooth blend of earthy flavors. Roasted pepitas (pumpkin seeds), sesame seeds, and peanuts mixed with spicy chilies and tangy epazote - the Aztecs' cooking herb of choice. Found in abundance in mercados, pepitas are a staple of Mexican cuisine. Ancient Mexicans are known to have hulled, roasted, and ground them to make delicious pastes for sauces. Combine paste with broth or water in a saucepan for easy 4-8 minute prep. Enjoy over poultry, roasted pork, fish, shrimp, or grilled vegetables with a bed of rice. Also delicious over vegan dishes of tofu and seitan steak. Or as a salsa for enchiladas, tacos, and quesadillas. 1 jar is enough for a whole chicken. 6-8 servings.

204 g

2014 sofi Award winner, Outstanding Cooking Sauce of Flavor Enhancer