RECIPE: Big Cove Cocoa Loco Mexican Mole

Posted by Stephen Barrett on

Serves 4 People | 45 minutes

Get 15% off the Big Cove cocoa loco spice blend by using discount code "GETSPICY" on the Big Cove website.

Big Cove Cocoa Loco Mexican Mole:


  • 2 tbsp canola oil
  • 2 shallots diced
  • 3 garlic cloves minced
  • 1 jalapeno cored and diced
  • 1 tbsp chili powder
  • 2 tbsp flour
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 cups chicken or vegetable stock
  • 1 tbsp tomato paste
  • 1 tbsp Big Cove cocoa loco spice blend
  • 1 tbsp smooth nut butter of your choice
  • 1 tsp sea salt
  • 1 tsp pepper


  • Heat 2 tbsp canola oil in saucepan to medium heat
  • Dice 2 shallots and add to pan. Sauté for 5 minutes stirring occasionally until they are soft and fragrant
  • Mince 3 garlic cloves and core and dice 1 jalapeno. Add to pan and stir. Cook for 2 minutes
  • Add 1 tbsp chili powder, 2 tbsp flour, 1 tsp cumin, 1 tsp dried oregano to pan and stir until everything is mixed. Continue cooking for an additional minute
  • Remove pan from heat and add 2 cups of stock and stir until everything is combined
  • Blend mixture and purée until smooth. Be careful with hot liquid. If it is too hot, wait until it cools
  • Return to saucepan and heat on medium heat
  • Add 1 tbsp tomato paste, 1 tbsp Big Cove cocoa loco spice blend, 1 tbsp smooth nut butter, 1 tsp salt, and 1 tsp pepper. Mix until smooth
  • Continue cooking and stirring until sauce reaches a simmer and thickens
  • Serve on tacos, on roasted chicken, in soups or dips, or wherever you’d use a Mexican mole.
  • Serve and enjoy!

Pictured is chicken tacos with shredded cabbage, Big Cove Mole, and crumbled feta cheese. 


Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett

Share this post

← Older Post Newer Post →