Introduction
Mole is a traditional Mexican sauce known for its complex flavors and rich texture. Often referred to as a "culinary masterpiece," mole combines a variety of ingredients, including dried chilies, chocolate, spices, nuts, and fruits, creating a unique and robust sauce. Originating from the Oaxaca region, mole is commonly served over meats such as chicken or turkey and is an essential part of Mexican cuisine, often enjoyed during celebrations and special occasions.
Ingredients
- 4-5 dried ancho chilies, seeds removed
- 2-3 dried guajillo chilies, seeds removed
- 1-2 dried pasilla chilies, seeds removed
- 1 cup chicken or vegetable broth
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 1/4 cup roasted almonds or peanuts
- 1/4 cup raisins or dried apricots
- 2 tablespoons tomato paste
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/4 cup dark chocolate (70% cocoa or higher), chopped
- 2 tablespoons vegetable oil
- Salt to taste
- Cooked chicken, turkey, or enchiladas
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (optional)
Instructions
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Prepare the Chilies:
- In a dry skillet over medium heat, lightly toast the dried chilies for about 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and soak the toasted chilies in hot water for about 15 minutes until softened. Drain and set aside.
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Make the Mole Sauce:
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and garlic, sautéing until the onions are translucent (about 5 minutes).
- Add the soaked chilies, chicken or vegetable broth, almonds or peanuts, raisins or dried apricots, tomato paste, cinnamon, cumin, oregano, and black pepper. Bring to a simmer and cook for about 10-15 minutes, allowing the flavors to meld.
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Blend the Sauce:
- Carefully transfer the mixture to a blender or food processor and blend until smooth. If needed, add more broth to achieve your desired consistency.
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Finish the Sauce:
- Return the blended sauce to the pot and stir in the chopped dark chocolate. Simmer for an additional 15-20 minutes over low heat, stirring occasionally. Adjust seasoning with salt and more spices to taste.
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Serve:
- Serve the mole sauce over cooked chicken, turkey, or enchiladas. Garnish with chopped cilantro and sliced avocado if desired.
Health Notes
- Mole is rich in flavors and can be a nutritious dish due to its ingredients, which include vitamins and minerals from the chilies, nuts, and fruits. However, be mindful of the sodium content in store-bought broth and chocolate.
Serving Suggestions
- Mole pairs beautifully with rice and beans, and it can also be served alongside corn tortillas or as a sauce for tacos. A refreshing drink like agua fresca or horchata complements the meal nicely.
Tips
- Chili Variations: Feel free to experiment with different types of chilies to find your preferred flavor profile. Each type of chili adds unique nuances to the mole.
- Time-Saver: You can make mole sauce ahead of time and store it in the refrigerator for up to a week. The flavors often improve over time.
- Serving Style: For an elegant presentation, serve mole in a shallow dish, allowing the vibrant color of the sauce to stand out against the meat.
