Dona Maria
Dona Maria Spicy Flavoring Mole, 8.25 Ounces, 12 Per Case
- 12 per case
- 8.25 ounces
- Sauces & Dressings
Dona Maria Spicy Flavoring Mole delivers the rich, complex flavor of traditional Mexican mole in a convenient paste that comes ready to dilute with broth or water. Each 8.25 ounce jar holds enough concentrated sauce for one to two meals, and the 12-jar case keeps your pantry stocked for regular cooking. Use it for chicken, pork, enchiladas, or any dish that calls for authentic spicy mole without hours of preparation.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 12 per case | |
|---|---|---|
| UPC | 728785052334 | |
| GTIN | 20072878505233 | |
| SKU | 515475 | |
| Category | Sauces & Dressings |
Product Highlights
- Spicy mole flavoring from Dona Maria, a widely recognized brand in Mexican sauces
- 8.25 ounce jar size, suitable for one to two meal preparations
- 12 jars per case for household stocking or foodservice use
- Concentrated paste format; dilute with broth or water to reach desired consistency
- Shelf-stable jar that stores in the pantry until opened
Weekly meals: Use as a ready-to-prepare sauce for chicken, pork, or enchiladas any night of the week.
Traditional recipes: Build authentic mole dishes by simmering with broth and serving over rice or protein.
Batch cooking: Prepare multiple servings from a single 8.25 ounce jar and refrigerate leftovers for later in the week.
Flavor base: Thin with chicken or vegetable stock and use as a braising liquid for slow-cooked meats.
Who Would Benefit
- Home cooks preparing traditional Mexican mole dishes without starting from scratch
- Restaurant kitchens and foodservice operators needing a consistent mole sauce in case quantities
- Fans of spicy, complex sauces who want an authentic convenience option
- Shoppers stocking up on pantry staples with a 12-jar case for long-term use
Recipe Ideas
Chicken mole: Simmer seared chicken thighs in diluted mole sauce for 25 minutes and serve with white rice.
Mole enchiladas: Roll shredded chicken in corn tortillas, cover with thinned mole, and bake until heated through.
Pork mole stew: Brown pork shoulder pieces, add mole with broth and diced potatoes, and cook until tender.
Mole drizzle: Warm a small amount of mole with a little oil and drizzle over grilled vegetables or tamales.
