Mexican cuisine is incomplete without appetising sauces. So, here we are back with another star ingredient of Mexican cuisine – mole. Mole’s versatility is what makes it a popular Mexican dip – you get countless varieties, ranging from mole poblano to mole rojo. It highlights that mole is not just a sauce, but a vivid delicacy available in a broad range of varieties and colours. Mole tastes delectable. However, much goes into its preparation, making it tough & time-consuming. This masterpiece will explore everything about mole – origin, serving options and popular recipes. So, shall we begin?
What is a Mole?
Mole is a term used to define a Mexican sauce. Pronounced as MOE-lay, this term comes from the dialect of the Aztec Empire (Nahuatl) and the Nahua people.
Spanish reports suggest chillies as the main ingredient of this appetising sauce, blended nicely into a liquid and added to your preferred dish. However, the mole we relish today originated in Oaxaca or Puebla. During the colonial era, people from Asia, Africa, Europe and Mexico showcased their skills and prepared mole using traditional cooking methods. As such, mole became recognised, where people from different states used different ingredients to make moles.
As such, modern moles not only use two or three ingredients. Instead, home cooks and seasoned professionals use an array of Ingredients to create this delicacy, such as chilli peppers, dry spices, and seeds or nuts.
Historians regard moles as the first fusion food in the USA. However, seeds, nuts, dried spices, chillies and fruits (Dried or fresh) remain the core ingredients of mole. Mole Poblano, which contains seeds and nuts as the main ingredients, are the oldest. Home cooks and chefs add mole to various dishes. However, mole is traditionally a meat dressing. In traditional Mexican dishes, such as enchiladas and tamales, mole is a must-have. Home cooks who experiment with fusion meals add mole to tacos, burritos and chilaquiles.
Exploring Endless Varieties of Mole
There are several types of authentic Mexican mole. These days, home cooks and chefs add a new touch to traditional mole, resulting in countless modern variations. You can categorise moles into various types, such as sweet, spicy, tangy, fruity, spiced, and thick. People know Oaxaca for its mole varieties, especially the most traditional ones. You can consider Oaxaca the motherland of mole. Thanks to its endless and authentic varieties, people often refer to it as the Land of Seven Moles. Below is a list of the most popular varieties of Mexican mole:
- Mole Poblano
It is the oldest mole in the history of Mexican cuisine. This chocolate mole gets its ebony colour from the dark cacao powder and sugar. Making this super-tasty mole requires up to twenty ingredients. Some common ingredients professionals use in this mole include avocado leaf, garlic, mulato peppers, nuts, onions, sesame seeds and stale tortillas. It is a popular sauce for roasted or poached turkey.
- Mole Negro
This black-coloured mole is a richer and more flavorful variant of the original mole poblano. The inclusion of hoja santa in mole gives it an exceptional taste. Making a perfect mole negro is challenging, requiring precision and concentration. If you have made yourself a superb mole negro, do not forget to pat your back.
- Mole Colorado
This red-coloured mole uses blistered tomatoes as its prime ingredient. Other ingredients cooks use to make mole colorado include allspice berries, cinnamon, cloves, raisins and sesame seeds. Cooks mostly use Mole Colorado in enchiladas.
- Mole Verde
This bright green mole has cilantro, green chillies, hoja santa, lettuce, parsley and spinach. Home cooks also use pumpkin to thicken the sauce and tomatillos for tanginess.
- Mole Almendrado
San Pedro Atocpan is the birthplace of this mole. This region produces around 60% of the moles. Home cooks use dried chillies, garlic, onion, roasted tomatoes and sweet spices to prepare this iconic Mexican feast. Blanched almonds are the soul of mole, adding sweetness to this recipe.
Ingredients of Mole
From the discussion, readers can understand that the ingredients required depend on the type of mole you prefer to make. However, most mole varieties have 2-3 ingredients in common, such as dried or fresh chillies, cumin, cloves, cinnamon, garlic, onion and allspice. Mole gets its rich and creamy texture from fruits, nuts and seeds.
Mole Preparation
You can purchase a mole mix pack. In it, you get a powder, which you need to simmer for a while, and your mole is ready. However, I bet the packaged mole cannot beat the taste of an authentic homemade mole. Though several home cooks consider preparing homemade mole challenging, it is a delightful experience. If you prefer making homemade dishes from scratch, I have the easiest mole recipe for you. Follow the guide below to make a perfect homemade mole:
- To make homemade mole, you need a Dutch oven or a heavy-bottomed pan to cook the mole. Alongside a Dutch oven or pan, you must have a cast-iron skillet, comal or griddle.
- Now, decide what type of mole you want to make. Accordingly, dry roast the spices, chillies, fruits, nuts and seeds.
- Char garlic, onion and tomatoes in a skillet.
Note: Mexican dishes taste the best when prepared with Roma tomatoes.
- After everything cools down, puree it nicely. Strain it to remove unwanted chunks, place it in a cooking pan and simmer till it reaches a sauce-like consistency. Keep stirring the puree to prevent it from sticking to the pan. And, it’s ready. ENJOY!
Other mole recipes you must try:
- Turkey Mole
- Slow-Cooker Turkey Mole Tacos
- Slow-Cooker Mole Pork
- Chicken mole
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