Authentic Mole Sauce (2024)

FAQs

What is traditional mole sauce made of? ›

This authentic Mole Sauce (Mole Poblano) is made by toasting and blending sweet and earthy ingredients and spices including dried chiles, peanuts, sesame seeds, chocolate, cinnamon and anise. Serve it as a main course over chicken, or with enchiladas, tacos, and burritos.

Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca. The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces. Moles come in various flavors and ingredients, with chili peppers as the common ingredient.

Mole Poblano- arguably the most popular mole outside of Mexico, especially in the United States, this mole is full of ingredients and like the mole negro, takes a very long time to make. It is thought to be one of the national dishes of Mexico.

Mole is full of plants, meaning you'll eat a variety of vitamins and minerals while consuming the sauce. Think: iron, magnesium, calcium, zinc, and more. Mole is also super versatile, meaning it can be a nice way to make proteins and veggies more decadent and delicious to consume.

People mistakenly think that mole is also a chocolate sauce, but in reality, not all mole sauce contains chocolate. You see, there are several types of mole sauces – some may contain chocolate but others don't.

Pour Mole over Chicken, Pork, or Beef

Many people who have never tried mole are wary to put this sauce over meat. After all, many types of mole contain fruit or chocolate.

They mixed various types of chiles with spices, day-old bread, nuts, chocolate, and approximately 20 other ingredients. After hours of boiling, this concoction reduced to the rich mole sauce we are familiar with today. The nuns killed an old turkey, which was the only meat they had, and poured the sauce over it.

CHOCOLATE AND SUGAR

Tradition hasn't changed much as cooks all over Central America today still add Mexican chocolate, a combination of cacao, sugar, cinnamon, and sometimes ground almonds, to their moles at the end of cooking.

The term “mole” stems from the Nahuatl world “molli,” which means “sauce” or “concoction.” Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings.

Endless variations exist, but each mole tends to feature a common technique and presentation: ingredients are toasted separately, ground into a paste, fried, then loosened with chicken stock (usually) before being served alongside some form of protein (often), rice (sometimes) and tortillas (always).

What is the best mole to buy in Oaxaca? ›

Mole negro (black mole) is the best known, but there are many different kinds. Oaxaca is known for its moles. The most famous is mole negro, the black mole—a thick, rich mixture of ground chiles, nuts, chocolate, and other ingredients. But that's not the only type of mole you'll find here.

Mole Poblano (Red Mole)

Mole poblano is the most popular variation of mole. This version, associated with the Puebla region, is considered the national dish of Mexico. Ingredients include mulato, ancho, and pasilla chiles along with blended raisins, almonds, or peanuts.

The toasting of the dried chiles is very important—in fact, it is the key to turning out a true black mole. One of the most important differences between Oaxacan black mole and, say, Pueblan mole (mole poblano) is dark, dry-heat toasting of the chiles.

How do I store the cooked mole sauce and how long does it last? After cooking, you can freeze it and can keep it for up to 6 months. If you decide to store it in the fridge, it can last up to 6 days.

Based on facts, Mole had its origin in pre-hispanic Mexico, when it was called mulli and was made with turkey and served in Aztec rituals and other festive occasions. One of the most treasured ingredients used in the mole is xocolatl – Aztec word for chocolate.

The first type of mole is mole amarillo, and this sauce prominently features varied chilies and dried fruits. Corn flour is also used to give this type of mole more body. No chocolate is used to flavor mole Camarillo.

A mole, or naevus, is a normal skin growth that develops when pigment-producing cells (melanocytes) grow in groups. They appear as small, dark marks, or sometimes flesh-coloured small bumps, on your skin.

But what is mole really? “Mole is like a Mexican curry,” said Mexican Embassy chef German Oliva, comparing the texture and consistency of the sauces. It is made from 30 or so ingredients, “So it's a very complex sauce, very rich in flavors and ingredients,” he said.