How to Make Mole from Scratch: A Rich and Complex Mexican Sauce
Introduction
Mole is a rich and complex sauce originating from Mexico, made from a blend of spices, chilies, nuts, seeds, and chocolate. It’s a fundamental component of Mexican cuisine, particularly in traditional dishes like enchiladas, tacos, and chiles rellenos. Making mole from scratch requires patience, dedication, and a willingness to experiment with different ingredients. In this article, we’ll guide you through the process of creating a delicious and authentic mole sauce from scratch.
Understanding the Basics of Mole
Before we dive into the recipe, it’s essential to understand the basics of mole. Mole is a sauce made from a combination of ingredients, including:
- Chilies: Various types of chilies, such as ancho, mulato, and pasilla, are used to add heat and depth to the sauce.
- Spices: Cumin, oregano, and cinnamon are commonly used to add warmth and complexity to the sauce.
- Nuts and seeds: Almonds, hazelnuts, and sesame seeds are used to add texture and nutty flavor.
- Chocolate: Dark chocolate is used to add sweetness and depth to the sauce.
- Flavor enhancers: Garlic, onion, and citrus juice are used to add brightness and acidity to the sauce.
The Recipe: Making Mole from Scratch
Here’s a basic recipe for making mole from scratch:
Ingredients:
- 2 ancho chilies
- 1 mulato chiley
- 1 pasilla chiley
- 1/2 cup almonds
- 1/2 cup sesame seeds
- 1/4 cup dark chocolate chips
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/4 teaspoon ground cayenne pepper
- Salt, to taste
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons chicken broth
- 1/4 cup water
- 2 tablespoons chopped fresh cilantro (optional)
Instructions:
- Roast the chilies: Preheat your oven to 400°F (200°C). Place the ancho, mulato, and pasilla chilies on a baking sheet and roast for 10-15 minutes, or until fragrant and slightly puffed.
- Peel and grind the chilies: Remove the chilies from the oven and let them cool. Peel off the skin and grind the chilies in a spice grinder or mortar and pestle until you get a smooth, fine paste.
- Toast the spices: In a small pan, heat the oil over medium heat. Add the garlic, cinnamon, cumin, oregano, and cayenne pepper. Cook for 1-2 minutes, or until fragrant.
- Combine the ingredients: In a blender or food processor, combine the ground chilies, toasted spices, almonds, sesame seeds, chocolate chips, orange juice, lime juice, chicken broth, and water. Blend until smooth.
- Simmer the sauce: Transfer the sauce to a saucepan and bring it to a simmer over medium heat. Reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce has thickened slightly.
- Season and adjust: Season the sauce with salt to taste. If the sauce is too thick, add a little water. If it’s too thin, simmer it for a few more minutes.
- Garnish and serve: Transfer the sauce to a serving bowl and garnish with chopped cilantro, if desired. Serve the mole over chicken, turkey, or pork, or use it as a dipping sauce for tortilla chips.
Tips and Variations
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your mole. Use fresh, high-quality chilies, spices, and chocolate for the best results.
- Adjust the heat level: If you prefer a milder sauce, use fewer chilies or substitute with milder varieties. If you prefer a spicier sauce, use more chilies or add in some diced jalapenos.
- Experiment with different types of chilies: Different types of chilies will give your mole a unique flavor profile. Try using Anaheim, guajillo, or chipotle chilies for a different twist.
- Add a splash of citrus: A squeeze of fresh lime or orange juice can add brightness and acidity to your mole.
- Make it ahead: Mole can be made ahead of time and refrigerated or frozen for later use. Simply reheat it over low heat and adjust the seasoning as needed.
Conclusion
Making mole from scratch is a rewarding and delicious experience that requires patience, dedication, and a willingness to experiment with different ingredients. With this basic recipe and a few tips and variations, you can create a rich and complex sauce that’s perfect for traditional Mexican dishes or as a unique dipping sauce for your favorite foods.