Unlike the oily pastes packed with preservatives, Toño & Beto’s Mole’s de Mexico are made from 100% all-natural ingredients and come in five quick and easily prepared granulated powders - you simply add your favorite broth or water; heat and stir until the desired consistency is achieved.

This gourmet sauce is served with poultry, pork, beef or seafood. These richly colorful and remarkably versatile mole blends add phenomenal texture and flavor to a variety of dishes and can be used as a seasoning, sauce, rub, marinade, an enhancement to other ethnic foods, or as a base for your own unique creations.

Mole Dulce (mild)   READ MORE

This mole contains a blend of Ancho, Pasilla and Morita chiles wrapped in a base of wheat flour, sugar, cocoa, black pepper, garlic, onion, cloves, cumin and other spices. This dark brown, slightly sweet mole has a mild but lingering heat with just a hint of chocolate aroma and flavor. Though an outstanding choice with most entrees, including poultry, pork, beef and pasta, try this one on ice cream!

Mole Picante (medium)  READ MORE

Picante mole is made with an enhanced emphasis on the Morita chile. This blend of Ancho, Pasilla and Morita chiles in a base of wheat flour, sugar, cocoa, onion, garlic, black pepper, cloves, cumin, and other spices has a slightly richer chile flavor and aroma, and just a dash more heat! Extremely versatile, this bold and colorful mole will add a pleasant zip to most any dish, and when used as a seasoning on breadcrumbs, it makes a dynamic crouton for soups and salads.

Mole Verde (mild)  READ MORE

A rich and earthy blend of chiles, wheat flour, pumpkin seeds, sesame seeds, peanuts, cilantro, black pepper, onion, cumin, sugar and other spices make this exceptional mole a staple in Mexico. With its deep, smoky green color, mild bite and distinct cilantro, garlic, and black pepper overtones, it makes elegant sauces for poultry, pork, or seafood. For a lavish presentation, use as a sauce with Scallops, Sole or Orange Roughy.

Mole Pipián (mild)  READ MORE

This smooth and velvety blend of seeds and spices, with its subtle cumin and pumpkin flavors, highlights the mild but tingling warmth and aroma of the Ancho chile. A classic sauce with beef and seafood, it also makes an excellent marinade or rub for poultry and pork.

Mole Adobo (medium)  READ MORE

Sweet and spicy with a lively chile flavor and aroma! A mixture of Guajillo chiles, peanuts, seeds, cumin, cloves, and other spices make this remarkable dark brown blend a versatile sauce and a handy condiment. Use it to season batter fried foods, a mild spice for your Thai dishes, or as a rub for poultry and pork. It’s a great addition to pizza and pastas. For something really special, add a bit of oregano and cilantro to an Adobo marinade for flank steak or other beef entré.

BASIC PREPARATION INSTRUCTIONS

Sauce: Add 2 to 3 tablespoons of sauce base to one cup of broth (chicken, beef or vegetable) and, over medium–high heat, bring to a boil, stirring frequently; reduce heat to medium-low and simmer until desired consistency is achieved.

Dry Rub: Lightly brush chicken or turkey breast, pork chop, ribs or loin, beef steak, fish fillet, shrimp or scallops with oil or citrus juice. Liberally sprinkle on sauce base; use hands to rub into flesh; refrigerate for 1 to 2 hours (fish and shellfish), 3 hours (poultry) or 6 hours (beef or pork); and then sauté, bake, broil or grill.

Marinade: For poultry and shrimp, combine ¼ cup of citrus juice (lime, lemon or orange) with 3 tablespoons of sauce base; slowly whisk in ¼ cup vegetable oil. For beef or pork, combine ¾ cup red wine vinegar with 3 tablespoons of sauce base; slowly whisk in ¼ to ½ cup olive oil. Place marinade and meat in a plastic bag, shake well to coat the meat, and refrigerate—poultry for 3 to 4 hours and pork or beef for 6 to 8 hours.

Batter/Breading: Simply add 3 to 4 tablespoons of sauce base to each cup of flour or breading, and then follow your normal recipe.