Overview
Mole is a traditional Mexican sauce that embodies the rich culinary history of the country. With its complex flavors and textures, mole is often served with various dishes, primarily meats, showcasing the art of Mexican cooking. Typically, mole is celebrated during significant occasions such as weddings, birthdays, and holidays. It is perfect for those looking to explore authentic Mexican cuisine, whether you are a seasoned chef or a cooking novice.
Estimated prep/cook time: 2-3 hours
Difficulty: Intermediate
Regional Origin: Puebla & Oaxaca
In Mexico, mole is traditionally served during celebratory occasions or as a special family meal. It can accompany dishes such as enchiladas or simply be enjoyed with rice.
Ingredients
- Chicken or turkey: 1.5 kg (3.3 lbs)
- Tomatoes: 300 g (10.5 oz)
- Almonds: 100 g (3.5 oz)
- Sesame seeds: 50 g (1.8 oz)
- Pasilla chiles: 4-6 (adjust for spice preference)
- Dried poblano chiles: 3-4
- Dark chocolate (unsweetened): 30 g (1 oz)
- Cinnamon stick: 1 piece
- garlic: 2 cloves
- Onion: 1 medium
- Vegetable broth: 600 ml (2.5 cups)
- Olive oil: 60 ml (1/4 cup)
- Salt: to taste
- Optional toppings: Chopped cilantro, queso fresco, sesame seeds
Step-by-Step Instructions
- Soak the chiles: Place the pasilla and poblano chiles in hot water for 20-30 minutes until softened. Remove the seeds and stems.
- Toast the nuts and seeds: In a dry skillet over medium heat, toast the almonds and sesame seeds for 4-5 minutes until fragrant. Be careful not to burn.
- Sauté the aromatics: In a large skillet, heat olive oil and add chopped onion and garlic. Cook for 5-7 minutes until the onion is translucent.
- Blend your ingredients: In a blender, combine the soaked chiles, toasted nuts and seeds, sautéed onion and garlic, chopped tomatoes, dark chocolate, cinnamon stick, and vegetable broth. Blend until smooth.
- Cook the mole: Pour the blended sauce into a pot and simmer over low heat for 30-40 minutes, stirring occasionally. Adjust salt to taste.
- Prepare the chicken: While the mole simmers, cook your chicken or turkey in a separate pot in salted water for about 30-40 minutes. Once cooked, shred or cut into pieces.
- Combine: Add the shredded chicken or turkey into the mole sauce and simmer for another 10-15 minutes to meld the flavors.
Variations & Substitutions
If you’re looking for dietary swaps, consider using vegetable broth and mushroom for a vegan variation. For a gluten-free option, ensure your chocolate doesn’t contain gluten. You can also experiment with flavor by adding fruits like banana or plantains for a sweeter taste, or spices like black pepper for heat.
Explore regional variations such as Oaxacan mole which often includes a wider variety of chiles and chocolate, or the mole amarillo from Guerrero that uses a yellow sauce base. Modern serving ideas can include using mole as a dip in a buffet or as an exciting topping for enchiladas.
Make Ahead, Storage & Reheating
Most components of mole can be prepared ahead of time. The sauce can be made a day in advance and stored in the fridge, while the meat can be cooked and shredded ahead. Store mole in an airtight container for up to 5 days in the refrigerator.
To reheat, gently simmer the mole on the stovetop. If it thickens, add a splash of broth or water. Reheating chicken can be done in the microwave or in a skillet, ensuring it doesn’t dry out.
Nutrition (Approx.)
Calories per serving: 350 kcal
- Protein: 25 g
- Fat: 20 g
- Carbohydrates: 30 g
Optional: To create a lighter meal, reduce the amount of oil and use leaner cuts of chicken or turkey. For higher protein, consider pairing with quinoa or black beans.
Serving Suggestions
Pair your mole with a good Mexican red wine or a refreshing margarita to enhance the flavors. For a lighter touch, serve with a sparkling water and a side of fresh salad to balance the richness. Presentation tips include garnishing with chopped cilantro and queso fresco for added color and texture.
For kid-friendly options, you can serve mole on soft tortillas or in quesadillas, making it easy to enjoy. For gatherings, consider a buffet-style serving to let guests create their own taco or enchilada filled with mole.
FAQs
- How do I keep my mole from becoming too thick?
- Adjust the consistency by adding more broth or water during the simmering phase.
- Can I prepare mole a day ahead of time?
- Yes, mole tastes even better the next day after the flavors have had time to meld.
- What can I use if I can’t find dried chiles?
- You can use powdered chili or even fresh chiles in a pinch, but the flavor profile will differ.
- How do I store leftover mole?
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Conclusion
Mastering mole can elevate any meal and offer an authentic taste of Mexican culture. Pay attention to the nuances of balancing flavors, avoid common mistakes, and don’t hesitate to experiment with variations to suit your taste. We encourage you to dive into the world of mole, mixing different salsas or sauces for an enjoyable Mexican-inspired feast. Don’t forget to share your favorite mole recipes and experiences with us!
