Juquilita Mole Negro from Oaxaca — 17 oz Black Mole Paste, Authentic Toasted-Chile Flavor

Juquilita Mole Negro from Oaxaca is a ready-to-use 17 oz black mole paste that brings the deep, complex flavors of traditional Oaxacan mole to your kitchen.

Carefully blended from the culinary traditions of Oaxaca, this mole negro paste by Juquilita simplifies a dish that otherwise takes hours to prepare. Use it as a base for sauces, braises, marinades, and enchilada fillings to add layered notes of toasted chiles, spices, and rich savory depth without needing to grind dozens of ingredients yourself.

What makes Juquilita Mole Negro authentically Oaxacan?

The paste is inspired by Oaxaca's mole negro style, known for its long, toasted flavors and balance of sweet, bitter, and smoky elements. Juquilita focuses on the same flavor profile so you get a regional taste in a convenient format.

• Traditional flavor profile with toasted notes and rounded spice
• Crafted to reflect Oaxaca culinary techniques and ingredients
• Concentrated paste for versatile use across recipes

How do I use the mole paste in everyday cooking?

Juquilita Mole Negro is designed to be flexible: dilute it with stock, water, or broth for a sauce, stir it into braises, or use it as a finishing glaze. It works well with poultry, pork, beef, vegetables, and layered dishes like enchiladas.

• Mix 1 part paste to 3–4 parts liquid for a smooth sauce
• Heat gently to bloom the flavors, then simmer briefly
• Use as a marinade or add near the end of slow-cooking for depth

How should I store and prepare the 17 oz jar to keep it fresh?

Keep the unopened jar in a cool, dry place away from direct sunlight. After opening, refrigerate and use within a few weeks for best aroma and flavor; always use a clean utensil to avoid contamination.

• Store unopened at pantry temperature, away from heat
• Refrigerate after opening and reseal tightly
• Bring to a gentle simmer before serving to enhance aroma

Can I control the spice and thickness when I cook with it?

Yes — the paste is concentrated, so you can easily adjust both heat and body. Add more liquid to thin or more paste to intensify flavor; balance heat with a touch of sweetener or dairy if needed.

• Thin with stock or water for sauces and soups
• Thicken with reduced simmering or a small amount of masa or roux
• Soften spice by adding a little sugar, honey, or crema

Who is this for: Home cooks, chefs, and food lovers who want an authentic Oaxacan black mole experience without the lengthy preparation will appreciate Juquilita Mole Negro. It’s suited for anyone looking to add traditional Mexican depth to weeknight dinners, special meals, or restaurant menus — especially those who value regional flavor and convenient, high-quality ingredients.