How to Use Jarred Green Mole in Cooking

Question

I purchased from your on line store.  I think I misunderstood how to use etc.
Do you recommend adding during or after cooking?
Any other info on adding to recipes will be appreciated!
Thank you

Lynn Clark · Accepted Answer

Hi William -
Our favorite way to use is for braising; thin the mole with stock or water then braise chicken legs, pork shoulder or other protein (and reduce any remaining braising liquid into a thicker finishing sauce). Or, simply dilute with water or broth for a quick sauce for enchiladas or drizzling on nachos with some crema, cotija and crunchy sliced radish. Try this in our Oaxacan Chicken with Green Mole; simply use this jarred mole instead of the puree in the recipe.
Best,
The Milk Street Cooking Team

How to Use Jarred Green Mole in Cooking

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