Mole is a term that describes a variety of sauces found in Mexican cuisine. Ironically, the most commonly encountered mole, guacamole (avocado mole) is not typically thought of as a mole. The world more often refers to a set of sauces in contemporary Mexican cooking: almendrado, black, colorado, green, pipian, red and yellow. These sauces are typical of cooking from the Southern Mexican states of Oaxaca and Puebla.
Types
Mole Verde (Green Mole) achieves its characteristic color through the use of its choice of dried chilies, green tomatoes, lettuce, and roasted pumpkin seeds. Mole de Cacahuate is often served with chicken dishes, and is made using peanuts, cinnamon, peppercorns and chilies. Mole Poblano is what most people think of when they think of mole. It is made from a variety of mixed dried chilies, nuts, chocolate, garlic, charred avocado leaves and onions.
History
Mole sauces have roots in indigenous Mexican cuisine. Indeed, the very word means "sauce" in the Aztec language. Nearly all the ingredients of the various moles are native to the Western Hemisphere, so the sauce has very little European influence. In modern times, given that a good mole can take days to make, it is a festive dish that brings the whole family to the table and is frequently served at major Mexican celebrations, such as Cinco de Mayo and Quinceanera.
Expert Insight
Mole is a sophisticated sauce and easily ranks with the best of Italian, Indian or French gravies and sauces as an international classic. Pursuit of a proper mole is the pursuit of a truly gourmet Mexican experience. There is much more to this central features of Mexican cooking than red sauce on an enchilada or green chili sauce on a burrito. Without an appreciation of good mole, you do not really have a full appreciation of traditional Mexican cooking. Finding a good mole in the United States is very difficult. If it is even present on the menu of a local Mexican restaurant, what will be served is a cheap version of Mole Poblano. If you can find a proper mole locally, you have truly found a gem, because otherwise you will likely have to go all the way to Mexico to get it.
Considerations
The recipe for will depend on the type being made, but there are certain characteristics to mole-making that are nearly universal. The dried chili peppers, chopped-up onions and whole cloves of garlic are lightly fried together in oil. Chicken broth is poured into a blender with the fried dried peppers, onions and garlic, and this is all poured into a large pot. The resulting mixture sauce then is simmered over medium-low heat and continuously stirred. Sometimes breadcrumbs are used to thicken the mixture. Be warned that before you embark on making a mole sauce at home, the process will require hours of regular attention.
Misconceptions
Mole is often synonymous with "Mexican chocolate sauce." Some moles, including the popular Mole Poblano, do use chocolate. However, even in most versions of Poblano, there is only a hint of chocolate. It is very far from being a Mexican chocolate syrup-sauce.
Tags: good mole, , Mole Poblano, dried chilies, making mole
