Mole Pipian Rojo 

A smooth, orange-red sauce, rich with almonds and pumpkin seeds. Mexican cinnamon and other spices play supporting roles. Made with the famous Santa Cruz Red Chili from Tumacacori, Arizona. Mildly spicy.

Mole Adobo

A tangy, brick-red sauce with Ancho chiles, sesame seeds, and Mexican oregano. Ancho is one of the most popular chiles in Mexico, and here it is teamed with Santa Cruz Chili from Tumacacori. Makes a great Mexican chorizo, vegetarian or traditional. Medium spicy.

About Mano y Metate

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.  ¡Qué suave!  Serve your fresh homemade mole with meat or veggies.  Unlike commercial mole paste, Mano Y Metate Mole powder is cooked in the oil of your choice, fresh every time.

Mole Dulce is dark from four kinds of chile and sweet from chocolate, raisins, and bananas.  Mild.  Mole Verde features fire-roasted, hand-peeled green chiles, cilantro, parsely, and epazote.  Medium.  Pipian Rojo has vibrant red chile enriched with pumpkin seeds, almonds, and Mexican cinnamon.  Mild.  Adobo starts with brick-red chile and sesame seeds, and is spiked with Mexican oregano.  Medium-hot.

A mano and metate 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, Tucson, Arizona