Saute, Simmer and Serve
Rich, complex mole in 5 minutes
I grind fresh, whole spices, nuts, seeds, and chiles in small batches, so making moles [MÓ-less], the celebrated Mexican sauces, in your kitchen is as easy as sauté, simmer, and serve.
Sauté a tin of Mano Y Metate mole powder in two tablespoons oil to make an aromatic paste. Add broth and simmer to finish the sauce. Serve your fresh homemade mole with meat or veggies.
Mole Dulce is classic, smooth, and mildly spicy with four kinds of dark chiles and handmade Oaxacan chocolate. Mole Verde is medium spicy with fire-roasted green chiles, cilantro, parsley, and epazote. Pipián Rojo has vibrant, mild red chile enriched with pumpkin seeds and almonds. Adobo is spicy and bold with sesame seeds, cumin, and Mexican orégano.
Introducing Mole Negro, with dark, hot, smoky chiles with a hint of cacao nibs. Pipián Picante has vibrant, hot red chile enriched with pumpkin seeds and almonds.
The mano and metate, pictured in my logo, is a stone grinding-tool traditionally used to prepare moles. My great grandmother’s metate inspires me in my kitchen. I hope you enjoy Mano Y Metate moles as much as my family and friends do. ¡Buen Provecho!
--Amy Valdés Schwemm