Any of various spicy sauces of Mexican origin, usually having a base of onion, chilies, nuts or seeds, and unsweetened chocolate and served with meat or poultry.
[American Spanish, from Nahuatl mōlli.]
mole
Dictionary:
mo·le6 (mō'lā')  |
| 5min Related Video: mole |
| Food and Nutrition: mole |
1. Mexican; sauce made from sweet pepper, avocado, tomato, and sesame, flavoured with aniseed, garlic, coriander, cinnamon, cloves, chilli, and grated chocolate.
2. Chemical term (abbreviated to mol), 1 mol of a compound is equivalent to its molecular mass in grams.
| Food Lover's Companion: mole |
[MOH-lay] From the Nahuatl molli, meaning "concoction," mole is a rich, dark, reddish-brown sauce usually served with poultry. There are many variations of this spicy Mexican specialty, usually depending on what's in the cook's kitchen. Generally, mole is a smooth, cooked blend of onion, garlic, several varieties of chiles, ground seeds (such as sesame seeds or pumpkin seeds-known as pepitas) and a small amount of mexican chocolate, its best-known ingredient. (Some Americanized mole recipes use bitter chocolate.) The chocolate contributes richness to the sauce without adding overt sweetness.
| WordNet: mole |
Note: click on a word meaning below to see its connections and related words.
The noun has 6 meanings:
Meaning #1:
the molecular weight of a substance expressed in grams; the basic unit of amount of substance adopted under the System International d'Unites
Synonyms: gram molecule, mol
Meaning #2:
a spy who works against enemy espionage
Synonym: counterspy
Meaning #3:
(Mexican) spicy sauce often containing chocolate
Meaning #4:
a small congenital pigmented spot on the skin
Meaning #5:
a protective structure of stone or concrete; extends from shore into the water to prevent a beach from washing away
Synonyms: breakwater, groin, groyne, bulwark, seawall, jetty
Meaning #6:
small velvety-furred burrowing mammal having small eyes and fossorial forefeet
| Wikipedia: Mole (sauce) |
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. In English, 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 each other and include black, red, yellow, colorado, green, almendrado, pipián.[3] 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."
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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 cacahuete, 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, 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 less. 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" in Spanish).
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Ingredients
The ingredients of mole vary by type of mole. Frequently used ingredients are sesame seeds, chili peppers, cinnamon, chocolate, tomato, garlic, onion, peanuts, and seeds. Mole may be eaten on tostadas and bolillos.
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 on a low-medium flame. 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.
In Guatemala, "mole" refers to a dessert composed of fried or boiled chunks of plantain in a chocolate/spice sauce, sprinkled with sesame seeds.
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
References
- ^ "Mole Poblano: Mexico's National Food Dish". MEXonline.com. http://www.mexonline.com/molepoblano.htm. Retrieved on 2008-05-10.
- ^ Sauers, Diza. "Holy Mole". Tucson Weekly. http://www.tucsonweekly.com/gbase/Chow/Content?oid=44392. Retrieved on 2008-05-10.
- ^ "What is the Sauce Called Mole?". Wisegeek.com. http://www.wisegeek.com/what-is-the-sauce-called-mole.htm. Retrieved on 2008-05-10.
- ^ Britt, Greg. "Perfect Mole in Puebla". The Herald Mexico. http://www.banderasnews.com/0507/rr-mole.htm. Retrieved on 2008-05-10.
External links
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
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| mol (chemistry) |
| mmol |
 | What is the osmolarity of a solution that has 1 mole of glucose 1 mole of sodium and 1 mole of chloride? Read answer... |
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Help us answer these
 | If one mole of zinc atoms weighs 65.370g and one mole of aluminum atom weighs 26.982g and one mole of lead atomweighs 207.19g then calculate the amout in moles of each metal used? |
| When 0.0100 mole of hno3 and 0.0100 mole of koh react in an open calorimeter 565 j of heat is produced what is the enthalpy of the reaction per mole of hno3? |
| Does 1 mole of glucose depress the freezing point of 1 kg of water to the same extent as one mole of Urea does? |
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| WordNet. WordNet 1.7.1 Copyright © 2001 by Princeton University. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Mole (sauce)". Read more |
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