Last week’s class culminated in a showcase of one of Mexico’s most celebrated and delectable dishes: Mole Poblano. Originating from the kitchens of the Convent of Santa Rosa in Puebla, this mole captivated our guests, and I’m thrilled to share its essence with you.
The term “Mole Mexican” itself might evoke a sense of culinary adventure and perhaps a touch of intimidation. Derived from the Nahuatl word mulli, mole essentially refers to a complex sauce or paste. Traditionally, this is created by meticulously grinding a variety of ingredients using a molcajete (a Mexican mortar and pestle) or a communal mill. For modern convenience, a food processor works wonders too. This concentrated sauce is then diluted with broth or water to achieve the desired consistency when ready to serve.
While Mole Poblano, with its extensive ingredient list and intricate preparation, might seem like a daunting introduction to the world of “mole mexican”, it’s important to know that not all moles are created equal in complexity. There are simpler variations, some requiring only a handful of ingredients, that are equally flavorful and much easier to prepare.
However, my personal affection for Mole Poblano is undeniable, and I am confident you’ll be equally enchanted.
Through numerous trials, I’ve refined a streamlined approach to preparing Mole Poblano without compromising its authentic character and robust flavors. The key lies in meticulous preparation – what the French call Mise en Place and Mexicans call Estate Listo! – having all your ingredients measured, prepped, and ready to go before you begin cooking. This transforms what might seem like an overwhelming task into a manageable and rewarding culinary journey, taking about an hour of active cooking time. Trust me, it’s achievable! Let’s embark on this flavorful adventure together.
As we delve into the ingredients, we’ll uncover some fundamental aspects of what defines a true “mole mexican”.
A hallmark of Mole Poblano is the harmonious blend of four distinct chile varieties. First, the reddish Ancho chile (positioned at 6 o’clock), contributes bittersweet and fruity notes. Then there’s the black Mulato chile (at 12 o’clock), offering a sweeter, more chocolatey, and richer depth. The raisin-colored Pasilla chile (at 3 o’clock) brings a deep, intense, and slightly bitter edge. Finally, the tobacco-hued Chipotle chile (at 9 o’clock) adds a smoky, rich, and subtly spicy dimension.
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To truly earn the title of “mole mexican”, simply being a sauce infused with chiles isn’t sufficient. Just adding a jalapeño to a sauce doesn’t magically transform it into a mole. The art of mole lies in the careful selection and combination of chiles – some varieties complement each other beautifully, while others don’t. Certain chiles are perfect for specific types of moles, while others are unsuitable. This quartet of Ancho, Mulato, Pasilla, and Chipotle, however, is a “Fantastic Four” of flavor, essential to the complexity of Mole Poblano.
Beyond chiles, Mole Poblano achieves its nuanced flavor profile from the foundational elements of white onion, used to create a deep, clean base; garlic, employed judiciously for its pungent aroma; the refreshing tang of tomato; and the subtle tartness of tomatillo.
“Mole mexican” represents a profound fusion of indigenous Mexican culinary traditions and the influences brought by the Spanish. Three centuries of colonial life profoundly shaped our cuisine. This is evident in the inclusion of ingredients like onion, garlic, and many of the nuts, fruits, and spices that follow.
Native ingredients such as peanuts and pumpkin seeds, commonly used as thickening and flavoring agents in numerous Mexican dishes, are joined by Mediterranean almonds and sweet raisins.
In many Mexican recipes, chile seeds are often discarded. However, in this baroque creation dating back to the late 17th century, they are integral. Seeds hold a significant portion of the chile’s heat, but also a wealth of its flavor.
They also contribute a visual appeal, especially when nestled in my grandmother’s bowl, which photographs so beautifully.
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The medley of other seeds and spices woven into Mole Poblano tells a story of Mexico’s rich history. Sesame seeds arrived with African slaves. Anise seeds, cloves, cinnamon, and black peppercorns journeyed along Oriental trade routes. Allspice originated from the Caribbean, while coriander, thyme, and marjoram came from the Mediterranean. Each ingredient adds a layer of historical and flavor complexity to this “mole mexican” masterpiece.
To further thicken the mole and impart an earthy foundation with a touch of rustic charm, corn tortillas are incorporated. Alongside, Mexican-style bread, specifically bolillos or teleras – Mexican adaptations of the French baguette from the era of Maximilian – are also used.
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Completing the delicate equilibrium of this dish, and perhaps nodding to its creation by Sor Andrea de la Asunción, a nun known for her fondness for sweets, is the addition of Mexican chocolate. Distinct from regular bittersweet chocolate, Mexican chocolate is crafted from toasted cacao, cinnamon, sugar, and often ground almonds, resulting in a sweeter and grainier texture.
It’s important to note that the amount of chocolate used is not overwhelming. The common perception of Mole Poblano as primarily a chocolate sauce is a slight exaggeration. The chocolate serves to enrich and deepen the complex tapestry of flavors in this “mole mexican” creation, rather than dominate it.
Now that we’ve explored the diverse ingredients, let’s begin the cooking process. As we proceed, you’ll observe another key characteristic of mole: the transformation of individual ingredients and the enhancement of their inherent qualities before they are blended together. This meticulous step is crucial in achieving the seamless layering of complex flavors that defines a truly exceptional “mole mexican”.
Begin by heating lard, vegetable shortening, or oil in a heavy pot. Once hot, sauté the chiles until they become fragrant and slightly browned. Remove them with a slotted spoon and set aside in a bowl. They should have a beautifully toasted appearance, like this:
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In the same pot, add the onions and garlic and cook until softened, approximately 2 to 3 minutes, allowing their aromas to bloom and meld with the rendered fat.
Create a space in the center of the pot and add the almonds, peanuts, raisins, and pumpkin seeds. Cook for another 2 to 3 minutes, stirring frequently, until they are lightly toasted and fragrant, releasing their nutty oils.
Some traditional mole recipes call for charring, broiling, toasting, or sautéing ingredients individually, sometimes even using separate pots and pans for each step. However, using a single heavy-bottomed, large pot is perfectly acceptable, as long as you allocate sufficient time for each ingredient to cook properly before introducing the next.
So, again, make a well in the center of the pot to incorporate those reserved chile seeds, AND…
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…sesame seeds, stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme, and marjoram. Allow this aromatic spice blend to cook for 4 to 5 minutes, stirring to prevent burning and to awaken their fragrant oils.
Clear a space once more and introduce the tomatoes and tomatillos that have already been charred or broiled, along with the sliced tortillas and bread.
As you add each subsequent batch of ingredients, ensure you give them time to meld and brown together, building layers of flavor. Be vigilant, however, to prevent any burning.
Now, return the browned chiles to the pot, combining them with the evolving mixture.
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Pour in rich-tasting chicken broth, enough to almost cover the ingredients.
Once the mixture reaches a simmer, gently drop in the Mexican chocolate pieces and stir until they are fully dissolved, enriching the sauce with their unique flavor.
Behold the magnificent medley we’ve created – a testament to the complexity of “mole mexican”!
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Let it all simmer gently for about 15 minutes. This resting period allows the diverse group of ingredients to harmonize and deepen their flavors, transforming into a cohesive and complex sauce.
Turn off the heat and allow the mixture to stand. This resting phase allows the flavors to further meld and mature, developing the signature depth of a true “mole mexican”.
Finally, puree the mixture in a food processor or blender until incredibly smooth. Or, if you’re feeling traditional, embrace the labor of love and use a molcajete.
Now, take a moment to appreciate Sor Andrea and her culinary legacy as you witness the transformation! The most delectable, most exquisite…
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Let’s simply declare it: one of my absolute favorite moles.
Mole Poblano’s versatility shines through in countless dishes. It can elevate enchiladas into enmoladas, fill empanadas with savory richness, or transform simple eggs, nopales, or potatoes into gourmet experiences. Of course, the classic presentation remains: generously ladled over simply boiled chicken or turkey and garnished with lightly toasted sesame seeds.
You might now understand my slight delay in posting this – I was happily occupied enriching the basics section of my blog, all in anticipation of sharing this exceptional “mole mexican” recipe with you!
