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Mole Almendrado / Almond Dona Maria in Tetrapak 360g

3,99 €
Unit price11,08 € / kg
Tax included Shipping calculated at checkout.

Spicyness:

Almendrado mole, a gift for connoisseurs and an ingredient for a national dish of Mexico. The dark brown mole is usually prepared with over many different ingredients such as chili peppers, nuts, spices, vegetables, chocolate and many other spices, including almonds, making it sweeter than the original mole. The hearty sauce is tedious and time-consuming to make from scratch. Luckily, Doña Maria has done all the work for you and produces this ready-to-eat mole sauce. Mole can be heated at home, poured over your chicken and served with red tomato rice as one of the most authentic Mexican dishes ever.

As an allergy sufferer, please note our allergy information below.


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Product details

Shipping and delivery time

Exceptionally no shipping 02.08. to 05.08.2024, orders still possible. In Germany approx. 1-3 working days, to other EU countries approx. 3-7 days delivery time. Products stored in refrigerator or freezer temperatures are shipped only from Monday to Thursday or max. two days before weekends extended by holidays. For further information please read our Shipping terms. Digital goods are usually shipped directly after payment.

Ingredients

- Vegetable oil
- Mass (wheat flour, wheat bran, water, sodium bicarbonate E500)
- Pasilla chilies
- Ancho chilies
- Sesame seeds
- sugar
- peanuts
- iodized salt
- Caramel color (E150 contains sulfites)
- cocoa
- spices
- Disodium inosinate
- Guanylates (E631, E627)

Nutritional values

Nutritional values per 100g
- Energy 450 kcal / 1,875 kJ
- Fat 30,3 g
thereof saturated fatty acids 3,3 g
- Carbohydrates 36,9 g
thereof sugar 17,8 g
- Protein 7,5 g
- Salt 930 mg

Allergens

Contains wheat (gluten), peanut, sulfite, sesame.
May contain traces of almonds.

Recipe

noch keins

Tips

Store in a dry place.
Once opened, store in the refrigerator and consume within a few days.

Manufacturer/EU distributor details

More recipes and tips on the blog

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