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Mole Almendrado / Almond Dona Maria in a jar Pasta Vaso 235g

€5,95
Unit price€25,32 / kg
Tax included Shipping calculated at checkout.

Spicyness:

Almendrado mole, a gift that creates anticipation for culinary connoisseurs and is one of Mexico's national dishes. The dark brown, gravy-like (yet different tasting) mole is usually prepared with over 30 ingredients such as chili peppers, nuts, spices, vegetables, chocolate and many other spices, including almonds, making it sweeter than the original mole. The enigmatic, powerful and all-around delicious sauce is tedious and time-consuming to make from scratch. Luckily, Doña Maria has done all the work for you and presents this ready-to-eat mole sauce. You'll be able to heat this sauce at home, pour it over your chicken and serve it with red tomato rice as one of the most authentic Mexican dishes ever.

As an allergy sufferer, please note our allergy information below.


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Product details

Shipping and delivery time

In Germany approx. 1-3 working days, to other EU countries approx. 3-7 days delivery time. Products stored in refrigerator or freezer temperatures are shipped only from Monday to Thursday or max. two days before weekends extended by holidays. For further information please read our Shipping terms. Digital goods are usually shipped directly after payment.

Ingredients

- Vegetable oil
- Mass (wheat flour, wheat bran, water, sodium bicarbonate E500)
- Pasilla chilies
- Ancho chilies
- Sesame seeds
- sugar
- peanuts
- iodized salt
- Caramel color (E150 contains sulfites)
- cocoa
- spices
- Disodium inosinate
- Guanylates (E631, E627)

Nutritional values

Nutritional values per 100g
- Energy 450 kcal / 1,875 kJ
- Fat 30,3 g
thereof saturated fatty acids 3,3 g
- Carbohydrates 36,9 g
thereof sugar 17,8 g
- Protein 7,5 g
- Salt 930 mg

Allergens

Contains wheat (gluten), peanut, sulfite, sesame.
May contain traces of almonds.

Recipe

None yet

Tips

Store in a dry place.
Once opened, store in the refrigerator and consume within a few days.

More recipes and tips on the blog

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