mole

Mole poblano chicken

Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, "sauce" or "concoction") is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano.^[1] The word is also widely known in the combined form guacamole (avocado concoction).^[2] In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián.^[3]

Background

Bottles of commercially available Mole Negro and Mole Rojo, as sold in Oaxaca, Mexico.

Mole can be best defined as a very thick, homogeneous sauce with complex flavors. This distinguishes it from most Mexican salsas which have a thinner consistency, often raw, and contain fewer ingredients (usually nothing more than tomato, onion, garlic and chili pepper) in still-identifiable chunks.

The most common way to consume mole is over chicken, though any kind of meat may be served with mole sauce. Another preparation, more common in restaurants, is enchiladas (corn tortillas wrapped around chicken, cheese or some other simple filling) baked in mole sauce.

Because of the labor-intensive nature of mole, when prepared at home it is most often made in large batches on special occasions, such as religious holidays, birthdays or weddings.

The most popular kinds come from the Mexican states of Puebla and Oaxaca, and there is an annual national competition in the town of San Pedro Atocpan in the Milpa Alta borough of Mexico's Federal District, on the southern outskirts of Mexico City.^[4] Oaxaca has been nicknamed the "Land of the Seven Moles."

In Guatemala, "mole" refers to a dessert composed of fried or boiled chunks of plantain in a chocolate/spice sauce, sprinkled with sesame seeds.

Types of mole

Mole Amarillo

Mole Amarillo uses Ancho, Costeño, and Guajillo chiles, green tomatoes and tomatillos, onion, garlic, clove, cumin, black pepper, cilantro, chilcoxle, and hoja santa or pitiona, depending on the type of mole vessel.

Mole de Cacahuate

Mole de cacahuate, or "Peanut Mole", made of ground peanuts and chiles, is typically served with chicken.

Mole Chichilo

Mole Chichilo is also one of the less common moles, with an odd ashy flavor. It has Chilguacle Negro, Mulato, and Pasilla chiles, tomatillos and tomatoes, cloves, black pepper, and corn dough. Avocado leaves add a hint of anise flavor.

Mole Coloradito

Mole coloradito has a brick red color and a simple taste. It uses Ancho and Pasilla or Guajillo chiles, almonds, sesame seeds, tomatoes, garlic, oregano, cinnamon,banana,Pumpkin seeds, crackers, and sugar.

Mole Mancha Manteles

Mole Mancha Manteles has a strong Ancho chile flavor and is often used to dress plantains and pineapple.

Mole Negro

Mole negro is the most difficult to prepare. Traditionally, black mole has six different kinds of chile peppers, Chilguacle Negro, Mulatto, Pasilla, Ancho, Guajillo, and Chilpotle, although many sauces that carry the name contain fewer. The ingredient list is very long, featuring many seeds, nuts, spices, herbs, and chocolate.

Mole Poblano

Mole poblano, whose name comes from the Mexican state of Puebla, is a popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole. Mole poblano is prepared with dried chili peppers (commonly ancho, pasilla, mulato and chipotle), ground nuts and/or seeds (almonds, indigenous peanuts, and/or sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients including charred avocado leaves, onions, and garlic. Dried seasonings such as ground oregano are also used. In order to provide a rich thickness to the sauce, bread crumbs or crackers are added to the mix.

Mole Rojo

Mole rojo is lighter red and spicier than Coloradito. It uses Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano, chocolate.

Mole Verde

Mole verde achieves its distinctive green color from the toasted pumpkin seeds that form the sauce's base. As well as using ingredients such as Romaine Lettuce, cilantro, epazote, and tomatillos (also "tomate verde" or "miltomate" in Spanish).

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Preparation

There are various procedures to make mole. Generally the following are universal when making mole. Dried chili peppers, cut up onions and whole garlic are lightly fried in oil. In a blender, chicken broth along with the fried dried peppers and the rest of the ingredients are mixed and placed in a large pot. The resulting mixture sauce has to be continuously stirred over low-medium heat. Bread crumbs or crackers mixed with chicken broth are also put in a blender and added to the pot.

Mole can be bought ready-made from local markets or supermarkets. It comes as a kind of paste or powder that can vary in color from deep black to green or even yellow, depending on the ingredients used. In modern supermarkets and corner shops, mole is sold either canned, in glass jars, or in cubes that can be dissolved in water or, more appropriately, broth.

Festive use

Mole is popularly eaten on festive occasions like weddings, quinceañeras and on Cinco de Mayo.

During Dia de los Muertos, mole is a popular offering to dead loved ones, because of its many ingredients. Since it is eaten on special occasions, many see it as a fit offering.

See also

• Cuisine of Mexico

References

External links

• www.go-oaxaca.com
• www.oaxaca-restaurants.com