I. Introduction
If you’re a fan of Mexican cuisine, you’ve probably heard of mole. But what is mole, exactly? Well, it’s a rich and complex sauce that’s made with a blend of ingredients, including chilies, chocolate, spices, and nuts. It’s a prized dish in Mexico, and with good reason: mole is full of flavor and depth, and it can be a showstopper when served with the right accompaniments.
In this article, we’re going to guide you through the art of making mole. We’ll look at classic recipes, regional variations, shortcuts, pairings, and even vegan and vegetarian options. Whether you’re a seasoned cook or a beginner, there’s sure to be something here that will inspire you to experiment with mole in your own kitchen.
II. Step-by-Step Guide: A Beginner’s Guide to Mastering the Art of Making Mole
Before we dive into the variations of mole, let’s start with the classic recipe and walk you through the process of making it.
For a classic mole recipe, you’ll need:
- 5-6 dried ancho chilies
- 3-4 dried pasilla chilies
- 1/2 cup raisins
- 1/2 cup blanched almonds
- 1/2 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1/2 cup peanuts
- 1/4 cup cooking oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/4 tsp ground cumin
- 1 tbsp dried oregano
- 4 cups chicken or vegetable broth
- 2 oz. unsweetened chocolate
- 2 corn tortillas, toasted and crumbled
- Salt to taste
Equipment needed:
- Large skillet
- Blender or food processor
- Dutch oven or large pot
Instructions:
- Start by toasting the chilies in a dry skillet over medium heat until they become fragrant, about 2-3 minutes per side.
- Remove the stem and seeds of the chilies and roughly chop them.
- In the same skillet, toast the raisins, almonds, sesame seeds, pumpkin seeds, and peanuts until they are lightly browned. Remove from heat and set aside.
- In a large pot or Dutch oven over medium-high heat, sauté the chopped onion and garlic in cooking oil until the onion is translucent, about 5 minutes.
- Add the toasted chilies and toasted nut and seed mixture to the pot and stir well.
- Add the cloves, cinnamon, black pepper, cumin, and oregano to the pot and stir well.
- Add the broth to the pot and bring the mixture to a boil. Reduce heat and let the mixture simmer for about 20-30 minutes, or until the sauce has reduced by about a third.
- Add the chocolate and toasted tortillas to the pot and let them melt into the sauce.
- Let the mixture cool slightly, then transfer it to a blender or food processor and blend until smooth.
- Return the sauce to the pot and simmer for an additional 10-15 minutes. Season with salt to taste.
With a bit of patience and practice, you can be a master of making classic mole recipes. However, issues can arise that can make even seasoned cooks anxious. Here are some tips for troubleshooting common problems that arise when making mole.
- If you end up with a sauce that’s too thin, you can let it simmer longer to reduce and thicken. Alternatively, you can add some cornstarch or a slurry made with masa harina and water to the sauce to help it thicken.
- If the sauce is too thick, you can thin it out with additional broth or water.
- If the sauce tastes bitter, it’s likely that the chilies were burned while toasting. To avoid this, be sure to keep a close eye on them, and don’t toast them for too long.
- If the sauce is too spicy, you can add more chocolate or sugar to balance out the heat.
III. Shortcut Recipes: How to Make Mole in Under 30 Minutes
While the classic mole recipe is certainly worth the time and effort, you may not always have hours to spend in the kitchen. Fortunately, there are several shortcut variations that can be made in a fraction of the time.
One of the easiest ways to make mole is to use a pre-made mole sauce. This can be purchased at most grocery stores or online. To enhance the flavor of the pre-made sauce, you can add additional ingredients like chocolate, cinnamon, and nuts.
Another quick and easy option is to make a mole-inspired dip or spread. For a simple mole dip, mix together a cup of sour cream or Greek yogurt, a quarter cup of mole sauce, and a tablespoon of lime juice. Serve with tortilla chips.
IV. Regional Variations: Exploring the Diverse and Delicious World of Mole Recipes
One of the most exciting aspects of mole is the number of variations that can be found across different regions in Mexico. There are several mole variations that are worth exploring, and each one has its unique blend of flavors and ingredients.
In Oaxaca, for example, black mole is a popular variation that’s made with a blend of chilies, spices, nuts, and dark chocolate. The sauce is often served with chicken or pork and is known for its rich, complex flavor.
In Puebla, the green mole recipe is the most popular variation of mole. It’s made with roasted tomatillos, green chilies, pumpkin seeds, and epazote, an herb that’s commonly used in Mexican cuisine. The sauce is typically served over chicken or pork and is known for its bright, acidic flavor profile.
Getting to the heart of regional cuisine, no kitchen is complete if it has not tried mole poblano which is often referred to as Mexico’s national dish. A traditional dish from the Puebla region, it gets its dark, rich color from the blend of spices, chocolate, and chili peppers used in the recipe.
V. Mole for Any Occasion: Quick-fix, Party-friendly Versions of the Classic Mexican Sauce
Mole isn’t just for dinner – it can also be served as an appetizer or small bite. For a party-friendly version of mole, try making mole meatballs or chicken wings. These easy-to-make dishes are sure to be a hit at any gathering!
Another way to serve mole is to use it as a marinade or rub for meat and vegetables. For a delicious mole-inspired marinade, mix together mole sauce, lime juice, garlic, and olive oil. Marinate chicken or shrimp in the mixture for a few hours before grilling or baking.
If you’re looking for something a bit more festive, try making a mole-based cocktail. Mixing mole sauce with tequila and lime juice makes for a unique and tasty drink that’s sure to impress your guests.
VI. Special Ingredients: Using Unconventional Ingredients to Add New Dimensions to Traditional Mole
While mole is already a complex dish, there are several unique ingredients that can be added to take it to the next level. Fruits, nuts, and even chocolate can be added to the classic mole recipe to create a unique version that’s all your own.
One example is mole with pineapple, a unique variation that adds a sweet-tart flavor to the sauce. Another option is mole with hazelnuts, which adds a nutty, rich flavor to the sauce.
If you’re feeling adventurous, try making a mole recipe that includes chocolate-covered bacon. This unique twist on the classic recipe adds a smoky, salty flavor to the sauce that pairs well with the sweetness of the chocolate.
VII. Pairings and Tips: Top Tips and Recipes for Pairing Different Types of Mole with Your Favorite Dishes
Pairing mole with other foods is an art in itself. Here are some tips and recipes to help you create the perfect pairing:
- Chicken: The classic pairing for mole is chicken. The rich, savory flavors of mole are a perfect complement to the mild flavor of chicken. Chicken mole is a classic dish that’s perfect for serving at dinner parties.
- Pork: Another popular pairing is pork. The bold flavors of mole are a perfect complement to the richness of pork. Pork mole is a classic Mexican dish that’s perfect for special occasions.
- Beef: For a heartier pairing, try serving mole with beef. The rich, complex flavors of mole work well with the bold flavor of beef. Try serving beef mole in a taco or as a filling for empanadas.
- Vegetables: Mole can also be paired with vegetables. The nutty flavors of mole work well with roasted vegetables like sweet potatoes, carrots, and beets.
Here’s a recipe that pairs perfectly with mole sauce:
Mole Enchiladas
- 12 corn tortillas
- 2 cups shredded chicken
- 1/2 cup queso fresco
- 1/4 cup chopped cilantro
- 1/2 cup mole sauce
- Chopped onions, for serving
- Chopped cilantro, for serving
Instructions:
- Preheat oven to 350°F.
- Warm the tortillas in the microwave or on the stovetop until they are pliable.
- In a large bowl, mix together the shredded chicken, queso fresco, cilantro, and about half of the mole sauce.
- Working with one tortilla at a time, dip the tortilla into the remaining mole sauce and place a spoonful of the chicken mixture in the center. Roll up the tortilla and place it seam-side down in a baking dish.
- Repeat with the remaining tortillas and chicken mixture until all of the tortillas are filled.
- Cover the baking dish with foil and bake for 20-25 minutes, or until the enchiladas are hot and bubbly.
- Serve hot, garnished with chopped onions and cilantro.
VIII. Vegan and Vegetarian Options: How to Make Mole Without Meat, Dairy, or Other Animal Products
While mole is typically made with meat broth and sometimes includes dairy products, there are several vegan and vegetarian variations that are just as delicious.
One option is to use vegetable broth instead of chicken broth in the classic mole recipe. This creates a rich and flavorful sauce that’s completely vegetarian-friendly.
Another option is to use plant-based protein, like tofu or seitan, instead of meat. This works well in dishes like mole tacos or enchiladas.
To make a vegan mole sauce, simply omit the unsweetened chocolate and use cocoa powder instead. You can also use coconut milk or cashew cream instead of dairy products to add creaminess to the sauce.
