Shop Frontera Brand Products Seasoning Sauces Classic Red Mole Skillet Sauce

Classic Red Mole Skillet Sauce

with ancho and sesame

Mole, Mexico’s legendary complex sauce of many ingredients, pairs perfectly with chicken. Our red chile mole is also great with pork and in tamales.



Classic Red Mole Skillet Sauce
  Price: $2.69
 
4 stars
   
 
 
   
NET WT. 8 OZ. (226g)  |  Heat Level: MEDIUM
INGREDIENTS: FILTERED WATER, ROASTED TOMATO, TOMATO PASTE, RAISINs, CANE SUGAR, ONION, SALT, ANCHO CHILE, WHITE CORN MASA FLOUR, SESAME SEEDs, EXPELLER PRESSED CANOLA OIL, GARLIC, NATURAL FLAVOR (WATER, INACTIVE DRIED YEAST, NATURAL FLAVOR, LACTIC ACID), CINNAMON, CLOVES, OREGANO, BLACK PEPPER.
Oaxacan Red Chile Mole Simmer Sauce
KCatty  (September 08, 2015)
5
Have no idea how this compares to true, authentic mole, but this sauce is absolutely delicious. While not advertised as a slow cooker sauce, have done chicken thighs in the slow cooker with it, shredded the chicken then boiled the sauce, using it to make enchiladas. Not a traditional use of mole for sure, but was really good stuff.
rbaxter  (April 17, 2015)
5
This is my favorite Frontera sauce. I love mole and this sauce is as good as any mole I have ever had. I buy it by the case and make it often. It has always been very much enjoyed by family and friends.
einar  (June 24, 2014)
5
Very good sauce! We also made this one while camping. Very easy to use and the flavor was RIGHT ON with the true Mole sauces that I have had before. I think that next time we will try it with turkey.rnrnrn
switzerok  (December 04, 2013)
5
Most store bought moles are horrible. This had a great, smooth flavor. It's not the same as the one which takes all day to make, but it's good enough for me to purchase it again. I served it with chicken breasts, brown rice, and a tossed salad.rnrnNext time I fix a Thanksgiving or Christmas turkey, I'm going to serve this on the side.
Runnrain  (June 13, 2012)
5
I love all the sauces that I have tried from Frontera, but this one really reminds me of the warm summer nights of my youth in San Diego, where you can find some really flavorful, authentic Mexican food. It has a great full-bodied flavor and I use it on chicken in mole enchiladas. I never have leftovers with this one.

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