A San Angel family recipe this sauce is based on the Cascabel chile, also known as the “rattle chile.” The chile and the sauce have a rich medium to hot heat level that resembles woodsy and smoky flavors. Add to browned beef or stir into simmering chili for a bowl of smoky complex flavors. Terrific for making authentic enchiladas or a unique Mexican-style shrimp cocktail. You can also mix this sauce with ketchup and vinegar to create your very own BBQ Sauce.
ORIGIN:Los Angeles, CA
Artisan:San Angel Mole
Made OF:Water, Tomato Puree, Onions, Corn Masa, Cascabel Peppers, Chili Peppers, Garlic, Brown Sugar, Salt, Canola Oil, Spices, Xanthan Gum.
The term “little rattle” comes from the sound of loose seeds when you shake a dried cascabel chile, which I’m glad about because at first I thought it might have something to do with snakes. Regardless, this sauce has quite the bite of smoky, spicy, and complex flavors that will make a night of Mexican food a real fiesta. It resembles all of the flavors of traditional mole but it’s a tad sweeter and is more versatile than regular mole’s. You can pretty much use this on any meat as a finishing sauce, but it’s truly tremendous on enchiladas and ground beef based chili. This sauce came from a San Angel family dish and it’s a great opportunity to play around with it and create your own unique family recipes!
GREAT RECIPES FOR THIS PRODUCT
MEET YOUR MAKER
Founder of San Angel Mole, Tim McCarthy, left his education in engineering to attend culinary school. He didn’t start cooking until college but perhaps his grandmother’s years of cooking in hotels in various parts of the country rubbed off on him. Tim’s endeavors to make a unique but traditional mole sauce began with a heavy heart. His wife, Florence, had lost several family members over the course of a short time and he thought the best way to celebrate their lives was to create a day of remembrance for them. Dubbed the “Dia de los Muertos” gathering, Tim and his wife began the tradition of having family members over for a dinner of homemade mole that started with 8 guests and turned into 100 people gathering in their backyard to celebrate the lives of the loved ones they had lost.
With a love for cooking but no interest in owning a restaurant, Tim and Florence decided to start their own mole company with three flavors to represent their ties to Oaxaca and to pay homage to the biggest Dia de Los Muertos gathering in Mexico. Having to choose his favorite flavor is as hard for him as picking his favorite child, but Tim is most proud of the Black Mole because he was able to pack so much flavor and complexity into one jar. He uses the Cascabel the most over ground turkey and for the crock pot when there’s time to plan ahead.