Mole sauce stands as one of the most celebrated culinary achievements in Mexican cuisine. This luscious, complex sauce, often featuring a surprising hint of chocolate, is a cornerstone of Mexican gastronomy. Mole, derived from the Nahuatl word “mōlli,” simply means “sauce,” but in the culinary world, it signifies a symphony of flavors and textures unlike any other. Typically, mole sauces are a blend of numerous ingredients, including chilies, spices, fruits, nuts, and yes, even chocolate. While traditionally elaborate and time-consuming to prepare, this guide offers a streamlined yet authentic approach to crafting delicious mole sauce in your own kitchen. Get ready to explore the fascinating world of Mexican Food Mole Sauce and elevate your home cooking experience.
Mole Sauce
What Exactly is Mole Sauce?
Mole is more than just a sauce; it’s a culinary concept, encompassing both the sauce itself and the dishes featuring it. Within Mexico, a vast array of mole variations exists, each region and even family boasting its unique recipe. However, when mole is mentioned outside of Mexico, it most commonly refers to mole poblano. Originating from Puebla, Mexico, mole poblano is renowned for its intricate blend of over 20 ingredients. This complex sauce typically includes various types of dried chilies, a medley of spices, fruits, nuts, and of course, Mexican chocolate. Mole poblano is characterized by its rich, dark color and is frequently served with poultry such as chicken or turkey. While authentic mole preparation can be a lengthy process, taking hours or even days, this recipe is designed to be more accessible for the home cook without compromising on the depth of flavor that makes mexican food mole sauce so exceptional.
Crafting Flavor: Key Ingredients in Mole Sauce
Creating a truly flavorful mole sauce requires a carefully selected array of ingredients. This recipe highlights the essentials, ensuring a rich and authentic taste. The foundation of any mole sauce lies in dried chilies. This recipe calls for a trio of chilies: ancho, guajillo, and pasilla. Ancho chilies provide a mild heat and raisin-like sweetness, guajillo chilies contribute a fruity and slightly tangy flavor with medium heat, and pasilla chilies offer a richer, almost prune-like flavor with mild heat. Beyond chilies, a medley of aromatics is crucial. Tomatoes and tomatillos, charred to enhance their sweetness and smokiness, form a tangy base. Onions and garlic, also roasted, add depth and savory notes. Nuts and seeds, including sesame seeds, pepitas (pumpkin seeds), peanuts, and almonds, contribute richness, texture, and nutty undertones. Spices like cloves, star anise, cinnamon, allspice berries, cumin seeds, coriander seeds, and peppercorns are toasted and ground to release their fragrant oils, adding layers of warmth and complexity. Mexican chocolate, a key ingredient, provides a bittersweet depth and characteristic mole flavor, while a touch of sugar balances the bitterness and enhances the overall taste. Finally, a corn tortilla acts as a thickening agent, adding subtle corn flavor and body to the sauce.
Step-by-Step Guide to Homemade Mole Sauce
This recipe simplifies the traditional mole-making process while retaining the authentic flavors of mexican food mole sauce.
Ingredients:
- 5 dried ancho chilies, stems and seeds removed
- 5 dried guajillo chilies, stems and seeds removed
- 5 dried pasilla chiles, stems and seeds removed
- 1/2 cup raisins
- 1/2 pound plum tomatoes
- 1/2 pound tomatillos, husks removed and rinsed
- 1 large onion, cut into wedges
- 8 cloves garlic
- 1/4 cup sesame seeds
- 1/4 cup pepitas
- 1/4 cup peanuts
- 1/4 cup almonds
- 1 tablespoons oil
- 1 ripe plantain (or banana), peeled and cut into 1/2 inch slices
- 4 cloves
- 1 star anise
- 1 (1 inch) stick of cinnamon
- 3 allspice berries
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 2 tablespoons oil
- 1 teaspoon oregano
- 1 corn tortilla, torn into small pieces
- 1 (2 ounce) tablet Mexican chocolate, chopped
- 1/4 cup coconut palm sugar (or brown sugar)
- 1 teaspoon salt
Instructions:
- Prepare the Chilies: Lightly toast the dried chilies in a heavy-bottomed skillet over medium-high heat for a few seconds per side to awaken their flavors. Cover them with just-boiled water along with the raisins and let them soak until softened, approximately 20-30 minutes. Reserve the soaking water.
- Roast Vegetables: Char the tomatoes, tomatillos, onion, and garlic under a broiler, in a skillet, on a grill, or over a direct flame until slightly blackened. This charring process enhances their flavor. Set aside.
- Toast Nuts and Seeds: Lightly toast the sesame seeds, pepitas, peanuts, and almonds in a dry skillet until fragrant, being careful not to burn them. Set aside.
- Fry Plantain: Heat 1 tablespoon of oil in a pan over medium-high heat. Add the plantain slices and cook until golden brown on both sides, about 2-3 minutes per side. Set aside.
- Blend First Stage: In a food processor or blender, combine the soaked chilies (drained, reserving soaking liquid), raisins, roasted tomatoes, tomatillos, onion, garlic, toasted sesame seeds, pepitas, peanuts, almonds, and fried plantain. Puree until completely smooth.
- Toast and Grind Spices: Lightly toast the cloves, star anise, cinnamon stick, allspice berries, cumin seeds, coriander seeds, and peppercorns in a dry skillet until fragrant. Grind the toasted spices using a spice grinder or mortar and pestle.
- Simmer the Mole: Heat 2 tablespoons of oil in a large pan over medium heat. Add the pureed sauce, ground spices, oregano, torn tortilla pieces, Mexican chocolate, sugar, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes, or until the tortilla has dissolved into the sauce and the mole has thickened slightly. Stir occasionally to prevent sticking.
- Refine Texture (Optional): For an extra smooth mole sauce, puree the sauce again in a food processor or blender and strain it through a fine-mesh sieve.
- Adjust Consistency: If the mole sauce is too thick, thin it out with some of the reserved chili soaking water or chicken, pork, or vegetable broth until it reaches your desired consistency.
Optional additions: For extra richness, consider using lard or bacon grease instead of oil.
Mole Sauce
Serving Suggestions for Your Mole Sauce
Your homemade mole sauce is incredibly versatile and can be used in numerous delicious ways. Traditionally, mole poblano is served with chicken or turkey. Consider braising chicken pieces directly in the mole sauce for a deeply flavorful main course. Mole is also fantastic in tacos, quesadillas, and burritos, adding a rich and complex dimension to these classic Mexican dishes. For a vegetarian option, try enmoladas, enchiladas smothered in mole sauce, filled with cheese or vegetables. Mole can also be used as a flavorful braising sauce for meats, adding depth to stews and slow-cooked dishes. Don’t hesitate to experiment and pour mole sauce over grilled meats, vegetables, or even eggs for a unique and flavorful twist.
Explore these recipe ideas using mole sauce:
- Chicken Mole
- Chicken Mole Tacos
- Enmoladas (Chicken Mole Enchiladas)
- Chipotle Squash Fritters in Mole Sauce
- Chicken Mole Fettuccini
Conclusion: Embrace the Art of Mole
Creating mole sauce at home might seem ambitious, but with this recipe, you can confidently explore the rich and rewarding world of mexican food mole sauce. The depth of flavor, the balance of sweet, savory, and spicy notes, and the velvety texture make mole a truly unforgettable culinary experience. Gather your ingredients, follow the steps, and prepare to be amazed by the authentic taste of homemade mole sauce. Enjoy experimenting with this versatile sauce and discover your favorite ways to savor this Mexican culinary treasure.
