Xilli Mole Negro

$22.95

Product variants

Rich and nearly black in color, mole negro is a centuries-old Oaxacan sauce that gets its smoky, deep flavor from toasted chilies and nuts and charred vegetables. Other pre-made mole pastes and powders we’ve tried are bland, chalky and bitter, but Xilli’s Mole Negro is the polar opposite. Prepared by hand in small batches, it’s smooth and decadent with a pleasant moderate heat. Upon first taste, you’ll notice deep earthy notes, followed by hints of bittersweet Oaxacan chocolate. The addition of ingredients like tomatillos, ginger, raisins and a variety of nuts also shine through in this mole, adding complexity and depth but not overpowering one another. Though it takes days to make, this mole is the perfect kitchen shortcut, offering decadent, long-cooked flavor in little time. And, since this mole negro is launching exclusively at Milk Street, so you won’t find it anywhere else.

Ingredients: Canola oil, XILLI mythical dry chiles blend, tomato, tomatillo, onion, garlic, raisins, ginger, plantains, almonds, pecans, peanuts, pepita, sesame seeds, tortillas, XILLI mystery dried herbs blend, XILLI mystical spice blend, Oaxacan chocolate, brown sugar, sea salt.
Allergens: Peanuts (tree nuts & seeds)

Net Weight: 10 fluid ounces
Place of Origin: New York, NY

Whisk into water or broth over low heat to make into desired sauce consistency. Thin it a little more and you have a soup—try mixing in sautéed chicken, summer squash and onion, then garnishing with whatever your heart desires—radish, pepitas and maybe a sprinkle of queso Oaxaca are all excellent options. Serve over roast turkey or chicken, spoon over enchiladas or finish stews with a few scoops.

Shelf-stable, but best used within a year. Refrigerate after opening.

Xilli Mole Negro

$22.95

$20.66Store Member

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With a name meaning “sauce“ in indigenous Nahuatl, mole is notoriously complex.

It’s a simmered sauce of a host of ingredients—dried chiles, nuts, fruit, cacao, etc. Most people mistake mole negro for being a savory chocolate sauce, but that’s not a fair representation of the depth and nuance. Cacao adds bitterness and fruitiness, much like the various dried chiles used. It’s normally served as a finishing sauce, spooned over a dish. Due to its complexity, it’s not uncommon to see pastes or powders for sale in markets.