You haven’t had Mexican until you’ve had molé. One of the most beloved flavor profiles south of the border, this easy molé seasoning combines chocolate with chilies, cumin and other herbs and spices for a perfect addition to your Tex Mex and Mexican cuisine, or as the pork seasoning of your dreams. We’ve captured that rich, dark flavor of southern climes in this bottle, perfect for your next creative cooking adventure.
Oh, and did we mention it’s good for you? Superfood cacao brings the chocolate tones to a blend that complements chicken molé, steak, chili and more with effortless ease. Impress your guests, boost your health and enjoy life just that much more with this ideal accompaniment to weekday and special occasion cooking. Save time gathering spices by using Molé Chile Cacao Seasoning, and put that time to better use upping your chili skills before a big game, fine-tuning a grill recipe or spending time with the people who love you more the better you cook. Where do you go wrong?
It’s safe to say I’ve bought 8-10 bottles of this fantastic product. It’s rich, flavorful and everyone that’s tried it has loved it so far. I use it on boneless,/skinless chicken breast, pork loin and rib eyes/beef tenderloin. This is a regular in my rotation with Mediterranean blend (probably my most used), Raging River Rub and Pineapple Head. My only complaint, it doesn’t currently come in quarts. Since I’ve discovered Dizzy Pig, I don’t use any other spices. They’re in a league of their own.
Ross Middleton –
I’m on my third bottle of this stuff. In a year. Ribeyes are the only steaks that make it to my bbq. And blasted with Dizzy Pig MolÃ© makes them just ridiculously good. But where it really excels is in the cast iron pan, with the butter, onions and espresso balsamic. And in compound butter injected into whole beef tenderloin roasts. Get this stuff while you can, people. It’s just awesome.
Joan Brown –
Love all the dizzy pig seasoning but have not tried the Turkey one
In a wonderful coincidence, we received a sample of the Mole the day before our scheduled dinner with friends where we were making our first attempt at a Mole sauce over pork tenderloin. We decided to use the spice blend to crust the tenderloin before we roasted it and served the tenderloin sliced with sauce drizzled over. It was absolutely delicious and we can’t wait to have it again.