Mole is a rich and flavorful sauce that is a staple of Mexican cuisine. It is a complex blend of spices, chiles, nuts, and chocolate that can be used as a marinade or sauce for a variety of dishes. One popular use of mole is in the dish called “mole poblano,” which is a chicken dish that is smothered in the rich sauce. In this article, we’ll explore the history and ingredients of mole, as well as provide a recipe for making mole poblano at home.
History of Mole
The origin of mole is debated, but it is believed to have originated in the state of Puebla in Mexico. The dish has roots in both indigenous and Spanish cuisines, and it is said that the first mole was created by a group of nuns in the 16th century. The nuns used a blend of spices, chiles, and chocolate to create a sauce that they served over turkey, and the dish quickly became popular throughout Mexico.
Today, there are many different types of mole, each with its own unique blend of ingredients. Some are spicy and savory, while others are sweet and fruity. Mole is often served over chicken or pork, but it can also be used as a marinade for beef or tofu.
Ingredients for Mole
Mole is a complex sauce that requires a variety of ingredients. Here are some of the key ingredients that are typically used in mole:
- Dried chiles: Mole typically includes a blend of dried chiles, such as ancho, guajillo, and pasilla chiles. These chiles add depth and flavor to the sauce.
- Spices: Cinnamon, cumin, and coriander are common spices used in mole. These spices add warmth and complexity to the sauce.
- Nuts and seeds: Mole often includes nuts and seeds, such as almonds, peanuts, and sesame seeds. These ingredients add richness and texture to the sauce.
- Chocolate: Chocolate is a key ingredient in mole, and it adds a rich, velvety texture to the sauce. Mexican chocolate, which is made with cinnamon and other spices, is often used in mole.
- Other ingredients: Other ingredients that may be used in mole include onions, garlic, tomatoes, raisins, and plantains.
Recipe for Mole Poblano
Here’s a recipe for making mole poblano at home. This recipe serves 4-6 people.
Ingredients:
- 4-6 chicken breasts or thighs
- 4-6 cups chicken stock
- 4-6 tablespoons vegetable oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 3 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 1 dried pasilla chile, stemmed and seeded
- 1/4 cup sesame seeds
- 1/4 cup almonds
- 1/4 cup raisins
- 1/4 cup peanuts
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 ounces Mexican chocolate
- Salt and pepper, to taste
Directions:
- Preheat the oven to 350°F.
- Heat a large skillet over medium-high heat. Add the vegetable oil and onions, and sauté until the onions are soft and translucent, about 5-7 minutes.
- Add the garlic and sauté for another minute.
- Add the dried chiles, sesame seeds, almonds, raisins, and peanuts to the skillet. Sauté for about 5 minutes, until the ingredients are lightly toasted and fragrant.
- Add the cinnamon, cumin, coriander, and oregano to the skillet, and sauté for another minute.
- Add the tomato paste and 4 cups of chicken stock to the skillet. Stir to combine, and bring the mixture to a boil.
- Reduce the heat to low and let the mixture simmer for about 15 minutes.
- Remove the skillet from the heat and let it cool slightly.
- Transfer the mixture to a blender or food processor, and blend until smooth.
- Return the mixture to the skillet, and add the Mexican chocolate. Stir until the chocolate is melted and the sauce is smooth.
- Season the sauce with salt and pepper, to taste.
- Preheat the oven to 350°F.
- Place the chicken in a baking dish, and pour the mole sauce over the chicken.
- Bake the chicken for about 30-40 minutes, or until cooked through.
- Serve the chicken with the mole sauce and your favorite sides, such as rice, beans, and tortillas.
I hope you enjoy making and trying this delicious dish!
