Mole is the name for various Mexican sauce recipes and also for authentic Mexican food recipes containing such a sauce. This sauce has a complex flavor and is usually very thick. Salsas tend to be thin and chunky but mole is very different. If you like to make traditional Mexican foods, learning how to make mole can be rewarding.
Mole is often served over Mexican food like baked chicken or turkey. Enchiladas can also be baked in this sauce. It is often only made for special occasions like weddings or births, because the preparation can be quite labor intensive. Mole is a common offering to dead loved ones during Day of the Dead because of its association with holidays and festive occasions and its complex and special flavor.
Poblano
Types of Mole Sauce
How to Make Mexican Mole Sauce
Mole de cacahuete is a Mexican food recipe made from chilies and peanuts and served with chicken. Mole Amarillo contains various chilies, green tomatoes, tomatillos and more. Mole negro has lots of types of chilies, as well as chocolate, spices, herbs, seeds and nuts. This is one of the most complicated ones to make.
Mole chichilo contains avocado, corn dough, tomatoes, and chilies. Mole mancha manteles is flavored with lots of ancho chili and is served with pineapple and plantains. Mole coloradito is red and is flavored with almonds, tomatoes, banana, sugar, sesame seeds, and chilies. Mole rojo contains chocolate, oregano, pecans, tomatoes, and chilies, amongst other ingredients.
Mole poblano is perhaps the most common variety and this is made with ground seeds or nuts, spices, chocolate, chilies and more. Mole verde is made with toasted pumpkin seeds, lettuce, tomatoes, cilantro, and other ingredients.
Recipe for Mole Poblano Sauce
This is quite a spicy sauce and this recipe makes enough for several meals. Serve half a cup or one cup per person with meat, poultry, or seafood. Store cooled mole in an airtight container in the refrigerator for a few days.
What you will need:
4 dried red New Mexican chilies, no seeds, or stem
4 dried pasilla chilies, no seeds, or stem
1/2 cup almonds
1/4 cup raisins
1 chopped onion
2 peeled, chopped tomatoes, no seeds
1/2 corn tortilla, shredded
3 tablespoons olive oil
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 tablespoons baking cocoa or 1 oz bitter chocolate
1 cup chicken broth
2 chopped cloves garlic
2 tablespoons sesame seeds
How to make it:
Mix the onion, garlic, chilies, tomatoes, almonds, raisins, coriander, cloves, cinnamon, and corn tortilla with half the sesame seeds and puree this mixture in batches until smooth in a food processor.
Heat the oil in a frying pan and saute the puree for ten minutes, stirring it often. Add the chocolate or cocoa, and the chicken broth, and then cook the mixture for forty five minutes over a very low heat. Serve the mole over chicken, turkey or your favorite meat or fish. Scatter the rest of the sesame seeds over the top, for garnish.
How to Make Mexican Mole Sauce
There are plenty of Mexican recipes which call for the additional of coconut. Coconut has an unmistakable tropical taste and it gives a wonderfully exotic flavor to many traditional Mexican foods.
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