Mole Sauce: Origins, Types & Uses

Mole is one of the most layered sauces in the world and a symbol of Mexican cuisine. I come from Venezuela, where this tradition is hardly known. For me, Mexican cuisine is the Mecca of the chili world, and I like to defend it against gringo creations.

Contents

• Origins
• The best-known moles
• Which chilis go in?
• Uses
• Recipe in brief
• FAQ

Origins

The roots go back to pre-colonial times, to the cuisine of Mexico's indigenous peoples. The word “mole” comes from Nahuatl and means “mixture”. It is also in “guacamole”.

The best-known moles

• Mole Poblano: from Puebla, with chocolate and spices, classic with poultry.
• Mole Negro: dark, from Oaxaca, deep and smoky.
• Mole Verde: green, with fresh herbs, green tomatoes and green chilis.
• Mole Amarillo: yellow, from Oaxaca, fruity.
• Mole Coloradito: reddish and mild.
• Mole Manchamanteles: the “tablecloth stainer”, fruity.
• Mole Chichilo: dark and earthy.

In Oaxaca the “seven moles” are well known, but the variety goes far beyond that.

Which chilis go in?

Classic are dried chilis: ancho, mulato and pasilla, depending on the recipe also guajillo. They give depth, colour and a mild, fruity heat.

Uses

• With chicken, turkey or duck.
• In tacos and enchiladas.
• With rice, beans and grilled vegetables.
• With eggs or as a base for soups and stews.

Recipe in brief

Mole Poblano needs many ingredients, but the principle is simple: deseed dried chilis (for example ancho, mulato, pasilla) and boil briefly, roast tomatoes, toast nuts, seeds, spices and bread or tortilla, blend everything and simmer it down in stock with a little chocolate (around 60% cocoa). A simpler beginner version with an ingredient list is on the poblano and ancho page.

Tip: mole makes a large batch and can be frozen in portions, for example in ice cube trays.

FAQ

Is mole hot?

Usually mild to medium. The heat depends on the chilis.

Is there chocolate in every mole?

No. Mole Poblano contains chocolate, other varieties do not.

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