Mole is a rich, complex, and deeply flavorful sauce that originates from Mexico, particularly associated with Puebla and Oaxaca regions. It’s renowned for its unique blend of sweet, savory, earthy, and slightly spicy notes. The term “mole” refers to both the sauce itself and the process of making it, which often involves a multitude of ingredients and can take hours to prepare.
Traditional mole recipes vary widely, but they typically include a combination of chiles (like ancho, pasilla, mulato), spices (such as cinnamon, cloves, and cumin), chocolate or Mexican chocolate, nuts (like almonds or peanuts), seeds (often sesame or poppy), garlic, tomatoes, onions, and sometimes fruits like plantains. The sauce is thickened with a masa harina (corn flour) slurry or by simmering it for an extended period.
Here’s a simplified recipe for a classic Mole Poblano:
Ingredients:
1. 4 dried ancho chiles, stemmed and seeded
2. 2 dried pasilla chiles, stemmed and seeded
3. 1 large ripe plantain (optional, for added sweetness)
4. 3 cloves garlic
5. 1 small white onion, roughly chopped
6. 2 tbsp sesame seeds
7. 2 tbsp almonds
8. 1/2 cup raisins
9. 2 tbsp Mexican chocolate powder or unsweetened cocoa powder mixed with a bit of sugar
10. 1 tsp ground cinnamon
11. 1/2 tsp ground cloves
12. 1/4 tsp ground allspice
13. Salt to taste
14. 3-4 cups chicken broth
15. 2 tbsp vegetable oil
16. 2 tbsp masa harina (corn flour) mixed with 1/4 cup cold water
Instructions:
- Toasting and Soaking the Chiles: Place the ancho and pasilla chiles in a bowl, cover with hot water, and let soak for about 20 minutes until softened. Remove stems and seeds.
In a dry skillet, toast the sesame seeds and almonds over medium heat, stirring frequently, until fragrant. Be careful not to burn them. Set aside.
In the same skillet, toast the plantain (if using), garlic, and onion until lightly browned.
Combine the soaked chiles, toasted ingredients, raisins, chocolate, cinnamon, cloves, allspice, and a good pinch of salt in a blender or food processor. Blend until smooth, adding some of the chile soaking liquid as needed to reach a pourable consistency.
In a large saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the blended mixture and cook, stirring often, for about 10 minutes until the paste darkens and thickens slightly.
Gradually add the chicken broth, stirring to prevent lumps. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, for about 25-30 minutes or until the mole has thickened and the flavors have melded together.
For a smoother texture, blend a portion of the mole with the masa harina-water mixture in a blender (returning it to the pot if necessary), then simmer for another 5 minutes.
Taste and adjust seasoning as needed. Serve the mole over cooked meat (commonly chicken or turkey), rice, and garnished with sesame seeds and/or chopped cilantro.
Mole is traditionally served at special occasions and festivals in Mexico. Its creation is often a communal activity, passed down through generations, making each mole unique to the family or region that prepares it. Enjoy this rich culinary journey!
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