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El Sabor de Oaxaca Mole Rojo $14.95

Beyond its cobblestone streets and colonial-era churches (and for being one of Christopher Kimball’s favorite food cities), Oaxaca is known for two things: growing more chili varietals than anywhere in Mexico and being the culinary epicenter for moles, which are thick sauces made with chilies, nuts, spices and sometimes dried fruit.

El Sabor de Oaxaca’s are only subtly sweet compared to other lesser versions—just enough to let the other flavors shine. Milk Street is the only vendor in the U.S. that carries these decadent Oaxacan moles.

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HOW TO USE

Use this rich paste in Mexican dishes like pollo en mole or enmoladas or get creative and incorporate into less traditional fare. Dilute with water or stock and fold into shredded chicken or beef. Try mixing it into ground meat and veggies and baking under mashed potatoes and pie crust for a spiced up version of Shepard’s pie. Or dollop a spoonful into a bean chili or any other hearty soup that will benefit from the mole’s sweet and savory complexity. And since each spoonful is so packed with complexity and deliciousness, try using a spoonful for a quick way to boost flavors in something like a simple bean chili. It may not be its traditionally intended use, but it’s certainly tasty and an easy way to play with the sweet-nutty-savory-bitter flavors.

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