Mole
When it comes to Mexican cuisine, few dishes are as emblematic and diverse as mole sauce. Known for its complex flavors, deep history, and rich cultural significance, mole is a cornerstone of Mexican gastronomy.
Mole: a flavorful journey through history
Mole sauce has its roots deeply embedded in the history and culture of Mexico. The word itself is derived from the Nahuatl word “molli,” which means sauce or concoction. This ancient term reflects the diversity of ingredients and preparation methods that have evolved over centuries to create the myriad variations of mole we enjoy today.
Mole’s origin can be traced back to pre-Columbian times, with roots in indigenous Mexican cuisine. The Aztecs and other indigenous groups utilized a wide array of ingredients, including chiles, chocolate, spices, and native herbs, to create flavorful sauces that accompanied their meals. These early iterations of mole laid the foundation for the complex and nuanced flavors that are characteristic of modern mole sauces.
The most famous mole variety, Mole Poblano, is believed to have been invented in the state of Puebla in the 17th century. Legend has it that the first Mole Poblano was created by Sor Andrea de la Asunción, a Dominican nun, to impress the archbishop during a visit. Her concoction combined indigenous and Spanish ingredients, and it quickly gained popularity not only in Puebla but throughout Mexico.
The art of making Mole: a recipe
Making mole sauce from scratch is a labor-intensive process that requires patience and a love for culinary artistry. While there are countless regional variations of mole, we’ll introduce you to a traditional Mole Poblano recipe, one of the most celebrated versions.
Ingredients:
– 4 dried ancho chiles
– 2 dried pasilla chiles
– 2 dried mulato chiles
– 4 cups chicken broth
– 1/2 cup almonds
– 1/4 cup raisins
– 1/4 cup sesame seeds
– 3 corn tortillas
– 3 cloves garlic, minced
– 1 small onion, chopped
– 2 tomatoes, roasted and peeled
– 1/4 cup Mexican chocolate (or bittersweet chocolate)
– 1/4 teaspoon cinnamon
– 1/4 teaspoon anise seeds
– 1/4 teaspoon black peppercorns
– 1/4 teaspoon cloves
– 1/4 teaspoon coriander seeds
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon thyme
– 1/4 teaspoon oregano
– Salt to taste
– 2 tablespoons vegetable oil
Instructions:
1. Begin by toasting the dried chiles in a dry skillet over medium heat until they become fragrant. Be cautious not to burn them. Remove the stems and seeds, and then soak them in hot chicken broth until softened.
2. While the chiles are soaking, toast the almonds, raisins, and sesame seeds in the same skillet until they turn golden. Remove and set aside.
3. In the same skillet, lightly fry the tortillas until they are crisp. Remove them and set aside.
4. Heat the vegetable oil in a large saucepan and sauté the minced garlic and chopped onion until translucent.
5. Place the toasted chiles, almonds, raisins, sesame seeds, tortillas, roasted tomatoes, and all the spices in a blender. Blend until smooth, adding chicken broth as needed to achieve a sauce-like consistency.
6. Pour the blended mixture into the saucepan with the garlic and onion. Simmer over low heat, stirring frequently, for about 20 minutes.
7. Add the Mexican chocolate and stir until it melts into the sauce, creating a rich and velvety texture.
8. Season with salt to taste and let the mole simmer for an additional 15 minutes, allowing all the flavors to meld together.
9. Serve your homemade Mole Poblano over roasted chicken, turkey, or pork, accompanied by rice and warm corn tortillas.
Mole: a culinary masterpiece
Mole sauce is a testament to the vibrant tapestry of Mexican cuisine. Its diverse ingredients and meticulous preparation reflect the fusion of indigenous and Spanish culinary traditions. Whether you’re enjoying it in the heart of Mexico or preparing it in your own kitchen, this sauce is a true culinary masterpiece that continues to delight palates around the world, inviting all to savor a taste of Mexico’s rich culinary heritage.
