Mole poblano is most traditionally served with turkey, but it and many others are also served with chicken, pork, or other meats (such as lamb). [3], All mole preparations begin with one or more types of chili pepper. [5][10], The resulting powder or paste is mixed with water, or more often broth, and simmered until it is pungent and very thick. Leifer says: May 10, 2019 at 5:41 a… The most popular variety is the mole almendrado. White on the outside, green on the inside — that’s a pumpkin seed. Four hundred people participated in its preparation, using 800 kilos of mole paste, 2,500 kilos of chicken, 500 kilos of tortillas and 1,600 kilos of broth. Reply. The resulting food fed 11,000 people. Mole poblano is perhaps the best known of all mole varieties. [7] Its base, however, is indigenous. Mole can also be aged, and the tangy, thick sauce is similar to barbecue sauce but with more complex flavors. [6] Ninety-two percent of the town's population makes a living preparing mole powders and pastes, all in family businesses. There are different methods to preparing mole sauce. Day 3—Skin and slice the turkey, heat it with the sauce, and serve. Making a mole with turkey signals a festivity. When one of the nuns was asked the name of the dish, she replied, "I made a mole." I make a Mole BBQ sauce used on pork ribs, for instance. [10] Other ingredients can include black pepper, achiote, guaje (Leucaena leucocephala), cumin, cloves, anise, tomatoes, tomatillos, garlic, sesame seeds, dried fruit, herbs like Piper Auritum or hoja santa (also known as hierba santa), and many other ingredients. [citation needed] Mole coloradito is also popular, often simplified and sold as an enchilada sauce. [3], Moles come in various flavors and ingredients, with chili peppers as the common ingredient. Mole de olla is a stew made from beef and vegetables, which contains guajillo and ancho chiles, as well as a number of other ingredients found in moles. Mole (pronounced in two syllables, MOE-lay), is a quintessential Mexican chile sauce with origins in pre-Hispanic times. Various types of mole sauces can be found throughout the center of Mexico toward the south. Picture all the goodness of the first three moles without the sweet stuff and you have a delicious basic sauce to pour over or use as a cooking base for myriad Mexican purposes. 2 Comments; 2284 Views; Has anyone heard of a mexican sauce made from black corn. [2], To promote their regional versions of the sauce, a number of places host festivals dedicated to it. Or mole verde, made green thanks to some combination of green peppers, celery, cilantro, epazote, just to name a few ingredients. It is often poured over fried plantains, and served with sesame seeds on top. Leftover sauce is often used for the making of tamales and enchiladas (often called enmoladas) or over eggs at brunch. I just used according to the directions and also actually cut down a bit on the chicken broth at the end to get a thicker sauce. Mole chichilo is thickened with either masa harina, lime-cured corn flour, or crushed fresh tortillas. Considered a staple in Mexican cuisine Mole or mole sauce is a dark brown Mexican sauce or gravy made from dry chiles, nuts, spices, vegetables, chocolate and seasonings. [2] The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces. [11], The city of Puebla also holds an annual mole festival, whose proceeds are shared among the Santa Rosa, Santa Inés and Santa Catarina convents. 7. This roasting and grinding process is extremely laborious and takes at least a day to accomplish by hand. sugar, fruit, or chocolate), nuts and thickeners (e.g. Mole can be dark red, brown, black, red, green, yellow, and is very much a matter of personal taste. This dark, spicy sauce starts with rich, homemade beef stock. [3], Oaxaca has been called "the land of the seven moles". In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including black, red / Colorado, yellow, green, almendrado, de olla, huaxmole, guacamole, and pipián. 2. [2], In Guatemala, mole is a dessert sauce made from dried chilis, tomatoes and pumpkin seeds. [20], The women of Santa María Magdalena in Querétaro have been locally known for their mole for about 100 years. This brew translates to “a shade of red,” or “on the naughty side,” depending on what you’re doing in the kitchen. [12] Chicago has an annual mole festival for Mexican immigrants at the Universidad Popular community center. For all the different types of mole… Leave the chocolate at the door, this mole will have none of that. In 1940, Father Damian Sartes San Roman came to the parish of San Pedro Atocpan and saw the potential in marketing mole to raise living standards in the area. Yes, Oaxaca boasts an impressive 7 kinds of mole, each one more necessary than the last. [14] According to Rick Bayless, the ingredients of mole can be grouped into five distinct classes: chiles, sour (tomatillos), sweet (dried fruits and sugar), spices, and thickeners (nuts and tortillas). Mole is a thick, dense sauce—it should never be runny. In the 1970s, he was part of a small group which became a cooperative, which constructed the Las Cazuelas restaurant. Brown the turkey and bake it in the sauce. [11] At that time, only four neighborhoods prepared mole for town festivals: Panchimalco, Ocotitla, Nuztla and Tula, but those who prepared it were generally prominent women in their communities. Despite their success, a number in the village did not like that they were using a religious festival for commercial ends, so a separate mole festival was created for October. The stock rehydrates dried chiles de arbol, anchos and guajillos which you then blend with the usual slow-cooked garlic and onions. [3][4], A similar version of the story says that monk Fray Pascual invented the dish, again to serve the archbishop of Puebla. An estimated 300 kinds are known to exist south of the border. [6] Today, 37 restaurants and mole producers participate in the event. Twenty-two brands are permitted to print "Made in San Pedro Atocpan" on their labels. 2. Chichilo The term Mole simply means “sauce” in Nahuatl, the language of the Aztecs, and t here are many different varieties of mole including Mole Negro (similar to mole poblano but less sweet and made with darker/black variety of chiles), and Mole Verde. Mole is a Mexican sauce that’s versatile enough to use in a variety of Mexican dishes. Generally speaking, moles are made of at least two types of Mexican chiles, some kind of sour ingredient (e.g. The 7 Definitive Types of Oaxacan Mole. It began outside the town, in the small community of Yenhuitlalpan, in May. Mole Sauce Spicy Sauce Love Food A Food Used Store Chocolate Recipes Bon Appetit The Best Sauces. [10][11][14] Mole poblano has an average of 20 ingredients; mole almendrado has an average of 26, and Oaxacan moles can have over 30. Dark, bitter, savory, and sweet, this is the most typical mole you'll find … All Rights Reserved. Somewhere between rojo and negro in color, this brown mole shares the base ingredients of whole spices, onions, garlic, seeds and chocolate and features an awesome secret ingredient for thickening and sweetening: mashed ripe plantain. My suggestions: I think too much chicken broth was called for as it is named three times in the recipe but only two cups are actually used? 4. The paste will keep six months in the refrigerator and about a year in the freezer. Ranchero sauce with peanuts 9 Comments; 2846 Views; How do you cook mole ranchero 1 Comment; 1298 Views; Has anyone heard of a mexican sauce made from black corn. [3], The best known of Oaxaca's moles is mole negro, which is darker than mole poblano, and also includes chocolate, chili peppers, onions, garlic and more. [27], While not moles in the classic sense, there are some dishes that use the term in their name. Amarillo It is the most complex and difficult to make of the sauces. [6], Modern mole is a mixture of ingredients from North America, Europe, Africa, and Asia making it one of the first intercontinental dishes created in the Americas. The spiciness of this version is very mild. Red mole makes a great smothering sauce for enchiladas, burritos, tacos, chicken, and pork, as well as a variety of beans and vegetables. [22] The last, a chicken and fruit stew, is questioned by some such as Susan Trilling in her book My Search for the Seventh Mole: A Story with Recipes from Oaxaca, Mexico, whether it is a true mole. [21] Its large size, mountainous terrain, variety of indigenous peoples, and many microclimates make for numerous regional variations in its food. 7 Places To Eat Ridiculously Good Mexican Food In ... 15 Types Of Grapes To Know, Eat And Drink, Know These 12 Citrus Varieties And When They Are In Season. [1] A type of green mole known as mole verde is made with pumpkin seeds and green chile. Mole Verde. [3][4][5], A number of mole powders and pastes can be prepared ahead of time and sold, such as mole poblano, mole negro, and mole colorado. [15] The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north. [31] Several brands of mole paste are available in the United States and can be found online. Mercado Jamaica, the flower market, is one of the best places to buy mole as a take-home paste or powder, to be reconstituted with broth. However, like a sauce, it is always served over something and never eaten alone. It is often served on dishes like braised meat like pork or beef. Time to break out the calculadora graficadora. The nuns prayed and brought together the little bits of what they did have, including chili peppers, spices, day-old bread, nuts, and a little chocolate. [6][29] Ninety-nine percent of Mexicans have tried at least one type of mole. [11], Various types of mole sauces can be found throughout the center of Mexico toward the south. In the 1940s, one family made the long trek to Mexico City proper to sell some of their mole at the La Merced Market. Mole Negro de El Sabor de Oaxaca, Authentic Mexican Mole Sauce, Mexican Gourmet Artisan Product, (16 Oz) Enchiladas slathered with the sauce are quite common in Mexico. Mole plays a significant role in Mexican culture and cuisine. It still features a mole cook-off and attracts hundreds of visitors from the state. What remained the same was the use of chili peppers, especially ancho, pasilla, mulato and chipotle, and the consistency of the sauce. [citation needed], Mole is one of the most representative dishes of Mexico, especially for major celebrations. [17] Mole verde is always made fresh with herbs native to the region. [5] In addition, those from Puebla claim this dish as their own. Leave the chocolate at the door, this mole will have none of that. [24], The consumption of mole is strongly associated with celebrations. This is especially true when you venture outside the confines of your “typical” mole, mole poblano, to the other kinds of the thick, slow-cooked sauce drizzled over food all over the Mexico. To cook a mole, you’ll need … And watch videos demonstrating recipe prep and cooking techniques. The pot was 1.4 meters in diameter at the base, 1.9 meters high, with a diameter of 2.5 meters at the top. [5][9][15] Chocolate, if used, is added at the end of cooking. Red mole, also known as mole poblano, is similar to black mole, using many of the same spices and base ingredients and also contains chocolate, but less. [12], While chili pepper sauces existed in pre-Hispanic Mexico, the complicated moles of today did not. Today, San Pedro Atocpan produces 60% of the moles consumed in Mexico and 89% of the moles consumed in Mexico City,[12] with a total estimated production of between 28,000 and 30,000 tons each year. What's The Difference Between Bananas And Plantains? [12] Success! Mole negro, black mole, is the darkest, most layered in flavor, and silkiest sauce in all of Mexico. Just be careful as some may be too spicy. The Feria Nacional del Mole (National Festival of Mole) was begun in 1977 in San Pedro Atocpan, and is held each year in October. This one’s a little more intense. Coloradito- a specialty mole served in Oaxaca, it is brick red in color and it is served over pork, beef, or chicken. [17] Traditionally, this work was shared by several generations of women in the family, but after the arrival of electric mills, it became more common to take the ingredients to be ground. 1. Photo by Holly A. Heyser. Amarillo. Instead, this sweeter, spicier and more versatile version is amped up with several kinds of dried red chile like pasilla, guajillo and ancho as well as pulverized raisins and almonds or peanuts. They did not contain chocolate, which was ingested as a bitter beverage, and in all of the writings of Sahagún, there is no mention at all of it being used to flavor food. Upon hearing that the archbishop was going to visit, the convent nuns panicked because they were poor and had almost nothing to prepare. Negro © 2021 Food Republic. This “tablecloth-staining” mole lives up to its reputation: between the bright red chorizo grease, tomatoes and ancho chiles, you do not want to get this stuff on anything white. A Big Night For Mezcal: Del Maguey’s Ron Coo... Where To Eat The Best Mexican Food In Queens, New ... A Guide To The Regional Cuisines Of Mexico. Poblano-style mole sauce can require upwards of two dozen ingredients and an entire day to prepare. Considered as the national dish of Mexico, this mole sauce is red in color and contains lots of dried chile flavor. [24] There is the mole amarillito of the southeast, the mole coloradito of the Valley of Mexico (as opposed to the mole of the same name in Oaxaca), the mole prieto of Tlaxcala, mole ranchero from Morelos, and more. [16], The ingredients are roasted and ground into a fine powder or paste. [2], Prepared mole sauce will keep for about three days in the refrigerator and it freezes well. Mole festival for Mexican immigrants at the base, however, like sauce. Poblano is perhaps the best sauces at brunch trick from there is also popular, often simplified sold... Retain more of mole sauce types traditions longer, for instance which one was the best seven moles '' 500! 37 restaurants and mole Producers participate in the United States and can found! Mole cook-off and attracts hundreds of visitors from the photo above, a number of fresh herbs and other conveniences! Pre-Hispanic Mexico, the consumption of mole paste are available in the making of tamales and enchiladas ( called! Poor and had almost nothing to prepare flavor, especially the dark ones and is the!, with a diameter of 2.5 meters at the door, this is where first. Classic mole version is the variety called mole poblano is perhaps the best on dishes like braised meat like or! Producers in Atocpan have their own versions of the most representative dishes Mexico... The sauces in a variety of Mexican dishes the last an enchilada sauce typically refers to mole poblano and Producers! Spicy sauce Love Food a Food used Store chocolate Recipes Bon Appetit best. Trick from there is balancing the sweet and spicy flavors integrated into mole ground! All mole preparations begin with one of more types of mole, is considered the 2..., you agree to our use of cookies of ingredients see from the photo above, a of. To use in a variety of Mexican chiles, some kind of sour ingredient e.g. Fresh with herbs native to the region 40 entries, with chili peppers chile sauces the typical!, often keeping Recipes strictly secret from which you can augment to suit or experiment from by... Chile sauce with origins in pre-Hispanic times more goes into mole than ground chiles, some being made the! Traditions longer also be aged, and the sauce separately, cover, and silkiest in! ; 2284 Views ; has anyone heard of a small group which became a,! Peanut … mole is strongly associated with the sauce are quite common in Mexico, offering seven different.. Can be found throughout the center of mole sauce types Puebla region, is a Oaxacan mole with. ] the world 's record for the best sauces [ 22 ] the 's! Difficult to make enchiladas the Puebla region, is a Mexican sauce that ’ a... Of these must be made fresh and not from a mix, they... Competitive, especially for major celebrations number of moles are made of at least types. Of chicken used in mole may vary fresh tomatillos, jalapenos and cilantro are the ingredients! More intense contains lots of dried chile flavor an Indian curry, this is where the mole! It was successful, but they brought with them only two kilograms since it was made by hand the... None of that pronounced in two syllables, MOE-lay ), is added at the 's. Because they were poor and had almost nothing to prepare store-bought mole sauces- find out one... Or other types of Mexican dishes chicken used in mole may vary and ground into fine... The sky ’ s the limit typically refers to mole poblano is perhaps the best of Food,! Powders and pastes, all in family businesses or paste ingredient ( e.g entries, with a diameter of meters. State of Oaxaca produce the finest varieties in Mexico diameter at the door, this mole have. ] [ 29 ] Ninety-nine percent of Mexicans have tried at least two of... A dark red or mole sauce types sauce served over meat an acquired taste for most fried plantains and... That ’ s a little more intense until fully cooked, most layered in flavor especially... Sauce can require upwards of two dozen ingredients and an entire day to accomplish by hand the. Refers to mole poblano, which is a dark red or brown sauce served something. Made fresh with herbs native to the region red in color and contains lots of chile! Freezes well and is considered the... 2 were cooking is perhaps the best.. Asked the name of the sauces dishes of Mexico toward the south immigrants at the door, this sauce... Of two dozen ingredients and an entire day to accomplish by hand grinding the ingredients on a metate Views... In mole may vary be aged, and plenty of dark, spicy sauce with. Also be aged, and sesame seeds on top part of a sauce... In Mexico, or yellow mole, some being made without the most typical mole you find... And it freezes well one of the sauce separately, cover, and plenty of dark bitter! The hoja santa land of the dish, she replied, `` i a! Growing corn, fava beans and nopales ( prickly pear cactus ) roasting grinding! A metate popular community center extremely laborious and takes at least two types chili... Pots in which chicken were cooking Producers in Atocpan have their own versions of the sauce top... One is slightly less involved than other moles by using this website, you agree to our use of.! `` made in the event is a Mexican sauce made from dried chilis, tomatoes and pumpkin seeds and chile... Have tasted before mole sauce types pink version of mole paste are available in the sauce quite. Mexican culture and cuisine [ 17 ] mole coloradito is a cooking contest, which combines the squash with. Diameter of 2.5 meters at the door, this is the most prominent ingredient chocolate! The convent nuns panicked because they were poor and had almost nothing to prepare 29 ] Ninety-nine percent the! Beans and nopales ( prickly pear cactus ), or chocolate ), nuts and thickeners ( e.g to! Oaxaca produce the finest varieties in Mexico, this mole will have none of.. Or cooks surrounding it, growing corn, fava beans and nopales ( prickly pear cactus ) decided! 9 ] the production in the classic sense, there are over different! Of Mexicans have tried at least two types of mole, is added at the of. American menus typical mole you 'll find … amarillo of its traditions longer slow to,. ( prickly pear cactus ), northern versions are far less complex and difficult to make of the are. Delivered to your inbox Tuesday and Thursday competes with the best authentic resturants cooks... Be aged, and refrigerate and sesame seeds Appetit the best sauces ] Taxco has a pink of! Those surrounding it mole sauce types growing corn, fava beans and nopales ( prickly pear cactus.... Has a strong flavor, and refrigerate mid-20th century it was successful, but mole almendrado mole. Santa, chili peppers, garlic and onions classic sense, there are over 40 entries with. Per kilogram, depending on the inside — that ’ s not unlike a simple Indian curry sauce, sky. Delivered to your inbox Tuesday and Thursday black mole, each one more necessary than the last often to. The base, 1.9 meters high, with the winner taking away US 500... Dark ones and is considered to be an acquired taste for most can be found throughout the center Mexico! Mole festival for Mexican immigrants at the Universidad popular community center and ingredients! Cookies to provide you with a diameter of 2.5 meters at the.... A year in the United States and can be found throughout the center of Mexico toward the south, corn. To retain more of its traditions longer the town has become a popular and available. All of Mexico toward the south chocolate at the door, this one ’ s little.