When one of the nuns was asked the name of the dish, she replied, "I made a mole." The first time I had mole it was described to me as “sweet and spicy chocolate chicken.” Most moles usually contain one more ingredient - dark chocolate, adding earthy flavours to the spicy seasonings.  Producers in Atocpan have their own versions of the various types of mole, often keeping recipes strictly secret. Traditional Mexican cuisine uses mole as a thick marinade or as a sauce for various dishes. , The women of Santa María Magdalena in Querétaro have been locally known for their mole for about 100 years. A number of moles are made in the town, but mole almendrado (mole with almonds) is signature to the area. , The best known of Oaxaca's moles is mole negro, which is darker than mole poblano, and also includes chocolate, chili peppers, onions, garlic and more. Made with a base of beef stock and thickened with masa (dough made with corn flour), it's the rarest mole made, often prepared for special occasions. But it is safe to say that growing up in a very Mexican household my mom only used “mole Doña Maria” when making mole, so it is traditional (at least to me!). , This article is about the traditional sauce used in, "Mole: platillo mexicano con mucha historia", "Demystifying Mole, México's National Dish", "Mole Poblano: Mexico's National Food Dish", "Mole de San Pedro Atocpan tradición ancestral de México", "92% de la población se dedica a la preparación y venta del mole", "October in Actopan: Mexico's National Mole Festival", "Fare of the County; Blending the flavors of Mexican history", "El mole poblano...platillo típico de México", "En Querétaro, cientos disfrutaron de la Feria del Mole y la Tortilla", "Mole almendrado un platillo que transformó la vida de un pueblo", "Feria del Mole lleva el sabor de México a hispanos de Chicago", https://en.wikipedia.org/w/index.php?title=Mole_sauce&oldid=990997074, Articles with dead external links from July 2013, Articles with unsourced statements from November 2019, Articles with unsourced statements from April 2014, Articles containing Spanish-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 27 November 2020, at 18:37. Here in mexico you can even get pre Mole negro is probably the most well-known version of mole here in the States and it’s almost always made with bittersweet chocolate, ground almonds, and charred chile peppers. These days, mole sauce is no longer reserved for the upper classes and is available to Mexicans from all social classes. Well, that really depends on your chiles. Karla Conrad/Meredith. There are 7 main mole sauces Holy Mole: You Need to Make This Spicy, Chocolatey Mexican Saucethough there are many family variations. Sometimes the mole seems too spicy at first, but after the long simmering process the spiciness is tempered and it's just right. Its distinguishing ingredient is the leaf of the hoja santa.  Mole coloradito is also popular, often simplified and sold as an enchilada sauce. This version is a bit more manageable, but it’s still filled with traditional mole flavors.  A type of green mole known as mole verde is made with pumpkin seeds and green chile. Making a Mole Rojo or Red Mole Sauce This was also our first attempt making a mole. You may have heard the word mole pronounced all sorts of ways, but really, it's very simple: MO-lay. Mole can also be added to masa (the starchy dough made from corn) or meat when wrapped in banana leaves or corn husks for tamales; served in a bowl alongside tortillas for dipping; or drizzled over eggs for breakfast. So in a way, "mole sauce" means "sauce sauce.". In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including black, red / Colorado, yellow, green, almendrado, de olla, huaxmole, guacamole, and pipián. , San Pedro Atocpan is an agricultural community in the mountains south of Mexico City, but still considered part of Greater Mexico City. Holy Mole! Store leftover mole sauce in an airtight container and either refrigerate for up to four days or freeze for up to three months. Recipe Inspiration for Mole sauce is a traditional recipe used in Mexican dishes. Let's find out. Known as "the tablecloth stainer," this mole is often made with chorizo (whose drippy orange grease stains everything it touches), tomatoes, and ancho chiles, as well as fresh pineapple. Directions for: Mole Sauce Ingredients. The Nahuatl etymology of the name probably indicates a Mesoamerican origin. Green Mole (Pipian Verde) This is a delicious Green Mole sauce that works wonders on grilled meats. Make-Ahead and Freezing Instructions: Mole sauce can be made up to 1 week ahead of time and stored in the fridge. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike.  Today, 37 restaurants and mole producers participate in the event. Mole (pronounced "molay") is a Mexican chile sauce that is especially popular in Puebla and Oaxaca. Let's start with the basics and you can build from here: A red mole with lots of dried chile flavor, this is considered the national dish of Mexico. The legend tied to the Nahuatl origin story is that the sauce came from pre-Hispanic times, when the Aztec king Moctezuma served mole to the conquistadors, thinking they were gods. In the 1940s, one family made the long trek to Mexico City proper to sell some of their mole at the La Merced Market. Of course, you can also combine the meat and sauce together before serving for tacos. , The city of Puebla also holds an annual mole festival, whose proceeds are shared among the Santa Rosa, Santa Inés and Santa Catarina convents. If they're brittle, they're likely very old and as a result will have weaker flavor. Jul 3, 2020 - What makes these enchiladas so good? Is this easy Instant Pot mole sauce spicy? See more ideas about Mole sauce, Mole, Mexican food recipes. Mexican Chocolate Chicken Mole is a type of mole sauce made from chillies, spices, chocolate, nuts and fruit and slow cooked chicken pieces. Like spicy mole? There are various chili's, peanuts, etc. Mole sauce with chocolate would never have been a traditional dish for the common citizen. This is a bold, distinctive mole, ink dark, with a texture that’s part sauce, and part pudding — somewhere between a liquid and a solid.  Mole poblano has an average of 20 ingredients; mole almendrado has an average of 26, and Oaxacan moles can have over 30. Outside of Mexico, it typically refers to mole poblano. 1 tsp ground cinnamon. That said, mole can be, and usually is, very complex, and not every mole is tasty on enchiladas or in chilaquiles. The pot was 1.4 meters in diameter at the base, 1.9 meters high, with a diameter of 2.5 meters at the top. Brownish-red in color, this sauce includes the common elements of dried chiles, sweet fruits, and other sweet-savory ingredients, but is thickened with mashed plantains (a starchy fruit similar to bananas). In Mexico, to say "to go to a mole" (ir a un mole) means to go to a wedding. Why are some sauces ruby red and others look like a black gravy? 2 Tbsp brown sugar. But no matter how you say it, mole … My mole recipe is prepared in one pot and the sauce is spicy and so tasty!  The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north.  In addition, those from Puebla claim this dish as their own. The traditional sauce contains onion, garlic, chili peppers chocolate, spices, and ground nuts and seeds. Mole = Sauce The reason for the variety is that the word “mole” derives from the Aztecs’ molli (or mulli ), which just means “sauce.” So if you hear anyone refer to “mole sauce” (as I did above) feel free to tell them they’re being redundant. The Feria Nacional del Mole (National Festival of Mole) was begun in 1977 in San Pedro Atocpan, and is held each year in October. Mole is often described as a "chocolate" sauce but typically chocolate is added to tone down the chili's. Mole (pronounced like olé, and not like the furry ground-dwelling creature) is a traditional Mexican sauce made from (get this), CHOCOLATE! Mole can have dozens of ingredients, depending on what type you're making. 6. Enchilada sauce is a tomato-based sauce that can be made by simply adding a little spices and a thickening agent to tomato sauce — although this is not the only way to prepare it. Like sweet mole? When it is, it's just one of many ingredients that make up the sauce. The dish has become a culinary symbol of Mexico's mestizaje, or mixed indigenous and European heritage, both for the types of ingredients it contains and because of the legends surrounding its origin. To add additional heat you could leave some of the seeds and veins in the dried chiles, increase the amount of crushed red pepper, add chile de arbol chiles, or add some chipotle peppers. The word mole comes from the Nahuatl word molli , meaning “mixture” or “sauce.” The word "mole" can describe a wide variety of sauces—including avocado-based guacamole —but generally refers to the thick, rich sauces made with chiles and nuts or seeds. The authentic flavor unique to this rich chocolate-chile sauce can be found in many Mexican dishes. It is the most complex and difficult to make of the sauces. , Pipián is a type of mole which mostly consists of ground squash seeds. Mole sauce is velvety smooth, thick and just packed with layer of flavours! What Is Mole Sauce and How Do You Make It? The smooth, flavorful sauce is very versatile.  The last, a chicken and fruit stew, is questioned by some such as Susan Trilling in her book My Search for the Seventh Mole: A Story with Recipes from Oaxaca, Mexico, whether it is a true mole. This one is dairy and gluten free, as well as paleo friendly. Upon hearing that the archbishop was going to visit, the convent nuns panicked because they were poor and had almost nothing to prepare. Using homemade beef stock, rehydrated dried chiles de arbol, anchos, and guajillos, mixed together with onions and garlic, chichilo mole is dark, spicy, and intense.  At that time, only four neighborhoods prepared mole for town festivals: Panchimalco, Ocotitla, Nuztla and Tula, but those who prepared it were generally prominent women in their communities. This mole sauce recipe is spectacular. The color can range from bright to light green, depending on the ingredients. To add additional heat you could leave some of the seeds and veins in the dried chiles, increase the amount of crushed red pepper, add chile de arbol chiles, or add some chipotle peppers.  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