What is Dona Maria mole used for?

Mole is a traditional Mexican sauce that can be used in a variety of dishes. Dona Maria is a popular brand of mole sauce that comes in a few different varieties. In this article, we’ll take a look at what Dona Maria mole is, the different types available, and what it can be used for in cooking.

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What is Dona Maria Mole?

Dona Maria is a brand of mole sauce that is made in Mexico. Their mole sauces are made from scratch using traditional ingredients and techniques. The brand has been around since the 1960s and has become popular for its high quality and authentic mole sauces.

Dona Maria produces a few different types of mole sauce. Their main varieties include:

Mole Poblano – A classic, dark red-brown mole from the Puebla region. It has over 20 ingredients including chili peppers, nuts, spices, chocolate, and more.
Mole Amarillo – A yellow mole from Oaxaca. It gets its color from yellow chili peppers and has a tangy citrus flavor.

Mole Verde – A bright green mole made with pumpkin seeds, tomatillos, cilantro, and herbs.
Mole Manchamantel – A fruit-based red mole sauce from Oaxaca made with ancho chilies and a variety of fruits like banana, pineapple, or plum.

The ingredients in Dona Maria mole sauces are freshly prepared and then blended into a smooth, thick sauce. The moles are designed to be rich, complexly flavored, and aromatic.

Using Dona Maria Mole Poblano

The most popular Dona Maria mole sauce is the mole poblano. This dark, richly flavored sauce can be used to prepare classic Mexican dishes.

Here are some of the top ways to use Dona Maria’s mole poblano sauce:

Mole Chicken or Turkey – Use it as a sauce topping for baked or grilled chicken. It’s also traditionally served with turkey for holidays or special occasions.

Enchiladas – Fill tortillas with chicken, cheese, veggies then top with mole sauce and bake.
Chilaquiles – Fry leftover tortilla chips then toss with mole, cheese, onions, crema and eggs.
Tamales – Flavor the masa and fill tamales with mole chicken or cheese, then steam.

Mole Pork – Use as a sauce for grilled, baked or shredded pork.
Vegetables – Smother sautéed vegetables like mushrooms, squash, onions or greens with mole poblano.
Quesadillas – Top quesadillas with mole sauce, cheese and greens for an easy meal.

Mole poblano has an earthy, moderately spicy flavor that pairs well with chicken and turkey in particular. Its rich, chocolate notes also complement vegetables, cheese, and Mexican staples like enchiladas and tamales.

Mole Poblano Sauce Ingredients

Dona Maria’s mole poblano contains over 20 ingredients that give it a complex flavor. Here are some of the main ingredients:

Chili peppers – Contains ancho, pasilla, mulato peppers.

Nuts – Peanuts, almonds, sesame seeds.
Spices – Cumin, cinnamon, cloves, peppercorn.
Chocolate – Adds richness and depth of flavor.

Seeds – Pumpkin and squash seeds thicken and add nuttiness.
Dried Fruit – Raisins, plantains, prunes.
Herbs & Veggies – Onions, garlic, oregano, bay leaf.

This combination of ingredients, carefully toasted and ground together, produces a thick, fragrant mole with sweet, savory, spicy, and bitter notes. The sauce has a smooth, creamy texture despite containing no dairy products.

How to Cook with Mole Poblano

When cooking with Dona Maria’s mole poblano sauce, keep these tips in mind:

Heat it up – Always heat the mole sauce before serving, so the flavors come together.

Use a saucepan – Heat it slowly in a saucepan, stirring frequently until simmering.
Flavor meats – Brush chicken, turkey, or pork with mole sauce then cook until caramelized.
Add spices – Add a sprinkle of cinnamon, sesame seeds or cilantro for extra flavor.

Plate with rice – Serve mole dishes with rice, beans, plantains, or tortillas.
Garnish with crema – Drizzle with Mexican crema or yogurt to cut the richness.
Avoid heavy creams – Don’t over-thin the mole with heavy creams or it will lose flavor.

Enhance flavor – substitute chicken or vegetable broth to thin out the sauce.

With its robust flavor and enticing aroma, mole poblano sauce takes center stage in any Mexican dish. Follow these tips to let the mole shine and craft an authentic, delicious mole plate.

Using Dona Maria Mole Verde

Dona Maria’s mole verde sauce has a vibrant green color and fresh flavor perfect for lighter dishes. Here are some ways to use mole verde sauce:

Enchiladas – Stuff tortillas with chicken, roll up and cover with mole verde.
Tacos – Top grilled steak, chicken or pork tacos with a drizzle of mole verde.
Chilaquiles – For a green variation, toss chips with mole verde instead of red.

Quesadillas – Fill quesadillas with Oaxaca cheese then grill with verde sauce.
Tostadas – Spread mole over crisp tostada shells along with beans and lettuce.
Vegetables – Use as a smothering sauce for zucchini, mushrooms, potatoes or chayote squash.

Eggs – Stir into scrambled eggs or use as a sauce for poached or fried eggs.

Mole verde makes a tasty sauce for any protein as well as vegetables. Its herbal flavors also pair well with fresh cheeses like queso fresco or ranchero cheese.

Mole Verde Ingredients

Instead of the long ingredient list of mole poblano, mole verde relies on a shorter list of fresh ingredients:

Tomatillos – Provide a tangy, citrusy base.
Poblano peppers – Contribute a fresh green chili flavor.
Cilantro – A large dose of cilantro leaves gives it a signature flavor.

Pumpkin seeds – Thicken the sauce and add nuttiness.
Garlic, onion – Aromatic backbone vegetables.
Oregano, marjoram – Dried Mexican herbs.

Lime juice – Adds brightness.

Unlike the traditional moles of Puebla, mole verde has a lighter consistency and gets most of its character from fresh green ingredients.

Cooking with Mole Verde

When using Dona Maria’s mole verde sauce, keep these tips in mind:

Add texture – Leave some chunks of tomatillo and chili in the sauce.
Brighten flavor – Add a squeeze of lime before serving.
Use as a marinade – Marinate meats and veggies in the sauce before cooking.

Boost flavor – Swirl in extra pumpkin seeds and chopped cilantro before serving.
Dip with chips – Serve as a zesty dip for tortilla chips.
Thin carefully – Add small amounts of broth instead of cream if thinning.

Garnish with radishes, onions or queso fresco for a pop of color and crunch.

With its fresh tomatillo flavor, mole verde makes an excellent light, summertime sauce. Use it to add flavor to tacos, enchiladas, meats, seafood and more.

Using Dona Maria Mole Manchamantel

Dona Maria’s mole manchamantel features fruity flavors along with a hint of heat. It can be used in both savory and sweet dishes:

Poultry – Brush over chicken or turkey before roasting or grilling.
Pork – Use as a sauce for roast, baked or grilled pork.
Fish – Top grilled or pan-seared fish like bass or tilapia.

Shrimp – Toss peeled shrimp in mole manchamantel before sautéing or grilling.
Rice – Stir into rice with peas for a flavorful side.
Fruit Salad – Drizzle over fresh mango, pineapple, jicama salad.

Ice Cream – Use as a sauce topping for vanilla or coconut ice cream.

Thanks to its fruity chili flavor, mole manchamantel pairs well with both savory mains and sweet desserts. Add a spoonful wherever you want a kick of fruity spice.

Mole Manchamantel Ingredients

Instead of chocolate, mole manchamantel gets its deep red color from dried fruits. It contains:

Dried chilies – Guajillo, ancho, cascabel.
Fruits – Raisins, apples, plantains, bananas.
Nuts – Peanuts, almonds, sesame seeds.

Warm spices – Cinnamon, clove, allspice.
Thickeners – Breadcrumbs, tortillas.

The fruit and spices give this sauce a unique, sweetly spicy flavor different from other Dona Maria moles. It has a thick texture thanks to the nuts and starch thickeners.

Cooking with Mole Manchamantel

Some tips for using Dona Maria’s mole manchamantel sauce:

Simmer – Gently heat the sauce to bring out flavors.
Use as a marinade – Let meat or poultry marinate in the sauce for added flavor.

Stir into rice – Mix in when making Mexican rice for color and flavor.
Drizzle over fruit – Top mango, pineapple, jicama, melons with the sauce.
Reduce sugar in dessert recipes – The sauce already contains fruit sugars.

Garnish with sesame seeds and chili powder.
Avoid heavy cream – For a thinner sauce, use broths instead.

With its sweet-spicy flavor, mole manchamantel makes a unique sauce for both entrees and desserts. Use its fruity heat to add richness to a variety of dishes.

How Long Does Dona Maria Mole Last?

When stored properly, Dona Maria mole sauce will generally stay fresh for some time past its printed expiration date. Here’s how long it lasts:

Mole type	Unopened shelf life	Opened fridge life
Mole poblano	9-12 months	3-4 weeks
Mole verde	9-12 months	2-3 weeks
Mole manchamantel	6-9 months	2-3 weeks

Once opened, the moles should be transferred to an airtight container and refrigerated. The verde and manchamantel sauces have a slightly shorter fridge life than mole poblano.

Signs that mole sauce has gone bad include:

Mold growing on the surface
Separation of oil or other liquids
Very thick texture (can stir in a little broth to thin)

Noticeable sour or rotten smell

As long as it smells and tastes normal, Dona Maria mole that’s a few weeks past its date should be fine to use. For optimal freshness and flavor though, try to use opened bottles within 3-4 weeks.

Conclusion

Dona Maria’s moles can add deep, authentic Mexican flavor to a wide variety of savory dishes and even sweets. Mole poblano is perfect for rich meats and stews. Bright green mole verde shines with lighter ingredients like veggies and fish. Fruity mole manchamantel balances sweet and spicy flavors.

When cooking with Dona Maria mole sauce, heat it gently while taking care not to thin the sauce too much. The complex moles also benefit from garnishes like chopped cilantro, crema, queso fresco and lime wedges. Stored properly in the fridge, opened mole sauce will keep for 2-4 weeks.

With its traditional yet versatile sauces, Dona Maria lets you effortlessly infuse your cooking with true mole flavor.