Have you ever tried mole, a yummy Mexican sauce? If you’ve tried it, have you wondered how to make mole?
Mole is a traditional Mexican sauce that is a true labor of love, usually served over chicken and eaten with rice, beans and corn tortillas, but I’ve also seen it served in a flour tortilla burrito.
Mole is complex (contains chocolate and hot peppers), and is as traditional as you can get.
It is comforting, and sticks on your mouth and fingers like a great barbecue sauce.
My mom used to use store-bought mole sauce from our local grocery store where it was easy to find.
But I’ve made the recipe myself, and while it is an all-day affair, I think it is well worth it, and is so satisfying!
This weekend, my family and I went to a festival in Chicago’s Pilsen neighborhood known as Mole de Mayo, a celebration of a variety of mole vendors in the city. I wanted to post the beautiful pictures from the festival, and share about one of my favorite Mexican dishes.
History of Mole
Mole, the Mexican sauce with a rich history, traces its origins back to the ancient civilizations of Mexico. The word “mole” is derived from the Nahuatl word “molli,” meaning sauce or mixture. This flavorful delicacy has evolved over centuries, blending indigenous ingredients with European influences to create a unique culinary masterpiece.
The roots of mole can be found in pre-Columbian Mexico, where various regions developed their own versions of the sauce. The indigenous people of Mexico, such as the Aztecs and the Mayans, cultivated a wide range of ingredients, including chili peppers, cocoa beans, tomatoes, and spices, which became integral components of mole. These early recipes were often made using a metate, a stone grinding tool, to create a smooth and complex sauce.
The arrival of the Spanish conquistadors in the 16th century introduced new elements to Mexican cuisine, as European ingredients like garlic, cinnamon, and almonds were incorporated into local dishes. This fusion of New World and Old World flavors had a significant impact on mole, elevating its taste and expanding its range of ingredients. The Spanish also brought the concept of using nuts and seeds as thickeners, leading to the inclusion of ingredients like sesame seeds and peanuts in some mole recipes.
One of the most renowned types of mole is mole poblano, which hails from the city of Puebla in central Mexico. Legend has it that nuns from the Convent of Santa Rosa created this iconic sauce in the 17th century to impress a visiting archbishop. Mole poblano combines a harmonious blend of chili peppers, spices, chocolate, nuts, and seeds, resulting in a dark and velvety sauce that is both savory and subtly sweet. Today, mole poblano remains one of the most celebrated and complex moles in Mexican cuisine.
Traditional mole recipes typically feature an array of ingredients, each playing a crucial role in the flavor profile. Common components include chili peppers (such as ancho, mulato, and pasilla varieties), tomatoes, onions, garlic, spices (such as cinnamon, cumin, and cloves), nuts (such as almonds or peanuts), seeds (such as sesame or pumpkin seeds), chocolate, and broth. The ingredients are painstakingly prepared and combined, often requiring hours of simmering and careful attention to achieve the desired consistency and flavor.
Over time, mole has continued to evolve and adapt, reflecting regional variations and personal preferences. Different states in Mexico boast their own distinct moles, such as mole negro from Oaxaca, mole verde from Tlaxcala, and mole amarillo from the Yucatán Peninsula. Each variant showcases a unique combination of ingredients and techniques, adding to the diverse tapestry of mole recipes found throughout the country.
Today, mole has gained international recognition and is celebrated as a culinary gem. It is a versatile sauce used to accompany various dishes, most notably poultry and meats, but it can also be enjoyed with vegetables, enchiladas, and tamales. Mole festivals and competitions are held across Mexico, honoring the heritage and craftsmanship behind this complex sauce.
Mole is a unique and luxurious Mexican sauce with a history rooted in ancient civilizations. From its humble beginnings to the elaborate recipes we savor today, mole has been shaped by indigenous traditions, Spanish influences, and regional variations. Its blend of spices, chili peppers, chocolate, nuts, and seeds creates a complex flavor profile that continues to captivate taste buds around the world. Mole stands as a testament to the rich culinary heritage of Mexico, showcasing the country’s creativity, diversity, and passion for gastronomy.
Basic Mole Recipe
The basic mole recipe has a ton of ingredients, but they are mostly spices and chiles. If you can’t find them in your local grocery story, you can always search online and have them delivered. It is well worth it.
Ingredients:
- 4-6 dried ancho chilies
- 2-4 dried pasilla chilies
- 2-4 dried mulato chilies
- 2-3 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup almonds
- 1/2 cup peanuts
- 1/4 cup sesame seeds
- 1/4 cup raisins
- 2-3 tablespoons pumpkin seeds
- 2-3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground anise seeds
- 4 cups chicken or vegetable broth
- 1-2 tablespoons sugar (optional, to taste)
- Salt and pepper, to taste
Instructions:
- Remove the stems and seeds from the dried chilies, and toast them in a dry skillet over medium heat for a few minutes until fragrant. Then, soak them in hot water for about 15-20 minutes until softened. Drain and set aside.
- In the same skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
- In a blender or food processor, combine the softened chilies, sautéed onion and garlic, almonds, peanuts, sesame seeds, raisins, pumpkin seeds, cocoa powder, cinnamon, cloves, coriander, and anise seeds. Blend until you get a smooth paste, adding a little bit of the chicken or vegetable broth if needed.
- Transfer the paste back to the skillet and cook over medium heat for about 5 minutes, stirring constantly.
- Gradually add the remaining chicken or vegetable broth to the skillet, stirring well to incorporate the paste. Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally. If the sauce becomes too thick, you can add more broth.
- Taste the sauce and adjust the seasoning with salt, pepper, and sugar if desired. The sugar helps to balance the flavors and reduce the bitterness of the chilies.
- Once the sauce reaches the desired consistency and flavor, remove it from the heat and let it cool slightly.
- Use the mole sauce to accompany dishes such as chicken, turkey, enchiladas, or tamales. It can also be served over rice or with tortillas.
The Best Mole Recipe I’ve Tried
I once found an incredible recipe from a book by a Mexican chef I found in my local library. I checked it out specifically to make this recipe for my husband as a gift for his birthday. However, I can’t locate the book now!
I still wanted to share about this because I believe in local libraries!
I did find a close replica from Food52, Mole Sencillo, or Simple Mole.
I must warn you that a mole recipe typically requires a whole day of cooking, and you must have gloves on hand to help protect you while you cut the chiles.
I also recommend using your exhaust fan in your kitchen, opening windows, and if necessary (it was for me) put a standing fan facing out a window. I’m used to cooking with chiles, and having all this ventilation was a must for me, so just be warned!
A unique ingredient was animal crackers! It added a nice texture and sweetness. The answer is “no,” it doesn’t taste weird at the end of it, and you can’t taste an animal cracker in the sauce!
The Best Mole I’ve Tasted in Chicago
What inspired me to share this post is our visit to Mole de Mayo a festival in the Pilsen neighborhood in Chicago.
Pilsen is one of my favorite areas in the city because of the rich Mexican-American heritage and culture packed into about 3 square miles.
Every year, the neighborhood celebrates mole with a 3-day festival, and in addition to local food vendors competing for best mole, there is an open market, lucha libre, and concerts.
My favorite was definitely from Yvolina’s Tamales, and it was a green mole sauce! I was surprised because I had never had green mole. I did a little digging, and I discovered a recipe online. The main ingredient is actually hoja santa, or sacred leaf, and that gives the sauce the vibrant green color.
I can’t recommend this festival enough! If you are able to visit, and you are curious about the dynamic flavors that mole has, make sure you visit next year!
Just some tips when visiting:
First, avoid any dish that uses white meat chicken. The white meat is much too dry and doesn’t soak up the mole sauce nearly as well as dark meat chicken. Just ask the vendor before you buy.
Next, know that you will spend a pretty penny at the festival. Most dishes are about 15 bucks.
Also, the very cool weather that is typically still lingering in late May in Chicago doesn’t go well with flour tortillas. I haven’t yet found a great flour tortilla in the city, and I definitely think you shouldn’t try them here, as they are very tough and dry in most places I’ve tried. The cold weather makes this even worse.
What is your favorite mole recipe? If you’ve tried it and don’t like it, maybe there’s a recipe out there you just haven’t tried yet that will convince you that this Mexican sauce is too yummy to pass up again.