Delicious and Steeped in Tradition
For many years, Mole has been one of the most emblematic and representative dishes of Mexican gastronomy. Its origin dates back to pre-Hispanic times when ancient Mexicans used it as an offering to their gods.
With the arrival of the Spaniards, the Mole recipe was enriched with ingredients and spices brought from Europe. This gradually turned it into a symbol of the fusion of indigenous and Spanish cultures. Currently, Mexican Mole is recognized as the ultimate expression of the country’s cultural diversity and gastronomic richness.
Origin and History of Mexican Mole
For many years, it was believed that Mexican Mole was invented by nuns in a convent in Puebla in 1685. According to legend, Sor Andrea mixed various ingredients to delight the archbishop, resulting in the dish we know today.
However, various investigations have shown that its origin dates back to pre-Hispanic times and was used by the Aztecs. At that time, indigenous people prepared a sauce with tomatoes, pumpkin seeds, chilies, and hoja santa to season meat.
Over time, ingredients and techniques from other cultures such as Spanish, African, and Arab were incorporated. So, today, there are different types of mole according to the region, climate, and local traditions. Some of the most well-known ones include Mole Poblano, Mole Negro, Guerrero’s Mole Verde, and Zacatecas’ Mole Rojo.
Ingredients and Preparation of Mole
Since there are many varieties depending on the region, Mole ingredients vary depending on where it is prepared. Although the list is very varied and extensive, it generally consists of the following ingredients:
● Turkey, chicken, or pork meat.
● Various types of chilies (ancho, pasilla, mulato, chipotle, etc.).
● Pork lard or oil.
● Onions, garlic, raisins, and almonds.
● Chocolate, salt, and sugar.
● Spices (ground cinnamon, sweet cloves, black pepper, ground anise, etc.).
How to Make Mexican Mole Step by Step
Just as its recipes vary from one region to another, the preparation of Mole also changes constantly. However, below is the most commonly used way to make what many consider traditional Mole.
Ingredients
● 1 chopped chicken or turkey
● 4 liters of water
● 1 onion
● 4 cloves of garlic
● Salt to taste
● 10 ancho chilies
● 10 mulato chilies
● 10 pasilla chilies
● 4 chipotle chilies
● 1/4 cup vegetable oil
● 1/4 cup sesame seeds
● 1/4 cup almonds
● 1/4 cup peanuts
● 1/4 cup walnuts
● 1/4 cup raisins
● 2 slices of white bread
● 2 tortillas
● 50 grams of dark chocolate
● 2 tablespoons of sugar
● 1 teaspoon of ground cinnamon
● 1/4 teaspoon of ground cloves
● 1/4 teaspoon of ground anise
● 1/4 teaspoon of ground black pepper
Preparation
- In a large pot, simmer the chicken or turkey with water, onion, two cloves of garlic, and salt to taste. Let it boil over medium heat until the meat is tender, about 40 minutes. Reserve the broth and the meat separately.
- Clean the chilies by removing the seeds and veins.
- Lightly fry them and soak them in a little broth until they soften. Drain them and blend them with some of the reserved broth until you get a homogeneous paste and set it aside.
- In a large skillet, heat the oil over medium-high heat and fry the sesame seeds, almonds, peanuts, walnuts, and raisins until golden. Remove from heat and let it cool slightly.
- Blend these ingredients with a little more of the reserved broth until you get a thick paste. Set aside.
- In the same skillet, fry the bread and tortillas until crispy. Blend them with chocolate, sugar, cinnamon, cloves, anise, and pepper until you get a smooth paste. Set aside.
- In a large pot, heat a little more oil and fry the remaining two cloves of garlic. Remove the garlic, add the chili paste to the pot, and fry for a few minutes, stirring constantly to prevent burning.
- Add the nut paste and chocolate paste to the pot with the chili paste. Mix well and cook over low heat for about 20 minutes, adding broth until you get a thick but fluid sauce.
- Taste the mole and adjust salt and sugar if necessary. If you want a spicier flavor, you can add more chipotle chilies.
Types of Mole and Regional Varieties
Each region of Mexico has its own version of Mole that caters to the preferences of diners. Believe it or not, only in Oaxaca can we find 7 types of Mole recognized for their authentic and traditional flavors. These include:
● Mole Negro: Probably the most well-known mole in the region, it has black chilhuacle chili as its main ingredient.
● Amarillito: It is a yellowish and thick mole with a very pronounced flavor, served with empanadas or chochoyotes.
● Mole Verde: It is a mole prepared with fresh ingredients, where aromatic herbs predominate. It has a bright green color, an aromatic flavor, and is usually served with chicken, pork, or vegetables.
● Coloradito: It is a light and sweet-flavored mole that owes its name to its reddish color.
● Chichilo: It is a dark and rich sauce served on special occasions over beef or chicken, along with rice, beans, and tortillas.
● Mole Rojo: This is a thick and spicy sauce that is usually served with pork, accompanied by rice and corn tortillas.
● Manchamanteles: Another of Oaxaca’s most famous moles, characterized by being very colorful and difficult to remove from fabrics.
In addition to these, there are other varieties such as Mole Poblano, Xico’s mole, and Mole de San Pedro Atocpan. Each of them has different nuances and flavors and is worthy representatives of Mexican sauces.
Mole Recipes and Serving Tips
From family dinners to gatherings with friends, Mole is always a safe bet to delight even the most discerning palates. Below are some examples of how you can enjoy its flavors on different occasions.
● At parties and social events: You can present a plate of mole-filled chicken enchiladas with melted cheese. Accompany this delicacy with a refreshing jug of horchata water or fresh fruit margaritas.
● Family reunions: In a more intimate setting, opt to serve traditional mole with chicken accompanied by rice and freshly made tortillas. Add a homely touch with scented candles and soft background music for a cozy atmosphere.
● Business Lunch: If you’re planning a business lunch, mole can be a surprising and delicious option. You can serve vegetarian mole over a bed of brown rice and accompany it with a selection of fresh salads.
Discover the Charm of Mexican Mole at Barriga’s Restaurant
Mexican mole stands as a culinary treasure with a rich history and complex flavors that encapsulate the diversity of national gastronomy. Over the centuries, mole has conquered our palates with its unique blend of ingredients and traditional techniques. Its presence on the table not only highlights the mastery of local cuisine but also symbolizes the cultural heritage of our ancestors.
More than just a meal, it is a tribute to diversity, tradition, and culinary craftsmanship that has endured over time.
Embark on exploring this feast of flavors and enjoy the authenticity of Mexican cuisine at Barriga’s Restaurant. Reserve now or order online to immerse yourself in a unique experience that will undoubtedly leave an unforgettable taste in every bite.