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Mole (sauce)
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Mole (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. The word is also widely known in the combined form guacamole (avocado concoction). 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.
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Encyclopedia
Mole (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. The word is also widely known in the combined form guacamole (avocado concoction). 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. 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. Oaxaca has been nicknamed the "Land of the Seven Moles."
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 is less popular than the following varieties and made of ground peanuts and chiles, 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, Mulatto, and Pasilla chiles, tomatillos and tomatoes, cloves, black pepper, and corn dough. Avocado leaves add a hint of anise.
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, and therefore the most famous. Traditionally, black mole has six different kinds of chile peppers, Chilguacle Negro, Mulatto, Pasilla, Ancho, Guajillo, and Chilpocle, 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).
Ingredients
The ingredients of mole vary by type of mole. Common 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
Weddings
Cinco de Mayo
Quinceaneras
Dia de los Muertos
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.
Competitions and festivals
Nutritional value
See also
External links
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