Besides being added to meats, mole is often used as a sauce for enchiladas. Mole can also be used in burritos and tacos along with meat or just as a saucy addition to vegetables, rice or beans.
Mole sauce is emblematic of Mexican cuisine. It is made from cocoa, dried chilli peppers, and corn, all roasted and ground before being mixed together and left to cook for several hours. Before the colonial period, the Aztecs served it to emperors and as an offering to the gods. However, the true origin of its recipe is uncertain. The most widely known mole is mole poblano, made from chilli peppers and cocoa, supposedly created in the 17th century by a nun from the Santa Rosa convent in Puebla.
The origin of the most widely known mole, mole poblano, made from chilli peppers and bitter cocoa, is disputed. A nun at the Santa Rosa convent in Puebla is said to have invented the recipe in the 17th century, when she heard of the impending visit of Juan de Palafox, Viceroy of New Spain and Archbishop of Puebla. To honour her guest, she emptied the larder, mixing indigenous ingredients (chilli peppers, tomatoes, cocoa, etc.) with products introduced by the conquistadors (onions, garlic, almonds, cloves, cinnamon). Another source claims this same nun invented it to mark the visit of Viceroy Tomás Antonio de la Cerda y Aragón, at the end of the 17th century. However, this recipe did not contain cocoa.
There are numerous other variations of mole besides mole poblano. Many come from the state of Oaxaca, such as the sweet and spicy mole negro, which contains chocolate, cloves, cinnamon and cumin. Other recipes include mole verde, made from pumpkin seeds and green chilli peppers, mole amarillo, made from yellow chilli peppers and mole manchamantel which contains fruit such as pineapple and plantain bananas, as well as more tangy ingredients such as chorizo, tomatoes and ancho chilli peppers.
The true origin of mole sauce is not clear, as there are a number of varying stories and recipes. However, all moles contain one or several kinds of dried chilli peppers (ancho, pasilla, chipotle, etc.), acidic fruit (tomatoes, green tomatoes, tamarind, etc.), sweet fruit (pears, plums, grapes, etc.), and spices (cinnamon, pepper, cloves, etc.) as well as thickeners (walnuts, tortillas, bread, etc.). Nowadays, mole is mainly served over meat, but also with vegetables or tortillas.
Mole sauce, the epitome of Mexican food, is made from chilli peppers, cocoa and corn, and was already used before the colonial period as a filling for tortillas served at important meals. The name mole is derived from chilmolli in nahuatl, the language of the Aztecs, the word chil meaning chilli pepper and molli sauce or ragout.
While chiles en nogada may be the dish most visually representative of Mexico, with its tricolor trifecta of ingredients, mole (pronounced mo-LAY) is the undisputed national dish of the country. However, this thick, rich sauce, often served with meats and rice, comes in far more forms and varieties than many people realise. Here’s your brief history of the dish that’s loved up and down Mexico. The name mole comes from the Nahuatl word for sauce – mōlli – and is the generic name for several variations of rich sauces that come in colors like yellow, red, black and even green. Other moles are named for their ingredients and flavors, such as pipián, huaxmole and almendrado. However, as a rule of thumb, all moles contain some combination of nut, fruit, and chil Over the years, mole recipes have gradually become more elaborate. As well as being served with meat, alongside rice, leftover mole is often used to make the filling for tamales or as an alternative topping for enchiladas; in fact, enchiladas topped with mole are called enmoladas. Variations on the most common moles include Taxco’s mole rosa, a mild pink colored sauce, as well as Tlaxcala’s mole prieto.
Making mole is a time-consuming labor of love, usually reserved for special occasions. To make mole from scratch, individual ingredients must be roasted and ground before being combined with stock to form the paste. This is cooked over a low heat, and stock is continuously added (alongside additional ingredients), until it reaches the desired consistency. Several different chilies can be used either alone or in partnership to form the base of the mole, including ancho, pasillo, chipotle and mulato. The preparation of mole is not easy, as many moles (particularly those originating in Oaxaca) are known to have 30+ ingredients. However, nowadays, mole can be bought in powder form or in a pre-made paste, which speeds the preparation process along somewhat.
There are many legends surrounding the invention of mole. One alleges that a convent in Puebla created the dish in a panic from what few ingredients they had, due to the impending visit of an archbishop. It went down a treat served up with roasted turkey. Other tales suggest that several spices accidentally got mixed up, and thus mole was born. A further story dates back to Mesoamerica, when Moctezuma served it to Cortés when he arrived to Mexico, mistakenly thinking he was a god. Either way, the origins will likely remain a mystery, given that the first written recipes for mole only came into existence after the War of Independence in 1810.
The two regions best known for their respective moles are Oaxaca and Puebla, although Tlaxcala also claims to be its place of origin. Puebla’s most famous mole is without a doubt its namesake mole poblano, the most internationally recognized mole and the variation that if classed as the official national dish. This dark-brown colored dish uses chocolate and chilies. Oaxaca, on the other hand, is often nicknamed the land of the seven moles; colorado, mole negro, mancha manteles, verde, amarillo, chichilo and coloradito. The most famed of Oaxaca’s moles is mole negro, a mole poblano-esque dish that also uses chocolate but throws in hoja santa too. Another key mole producing region is the Mexico City town of San Pedro Atocpan, Milpa Alta. It’s said that this region produces almost 90% of the mole consumed in Mexico City and that over 90% of the population there make their living from mole production. While this town hosts one of the country’s many annual mole fairs each October, the largest pot of mole ever made was actually at Puebla’s mole festival – it served over 11,000 people.
Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious
FAQ
Is mole sauce served hot or cold?
What is mole sauce usually served on top of?
Is mole supposed to be sweet or spicy?
Does traditional mole have chocolate?
What can you serve with a mole?
There are multiple ways you can serve a mole. Your imagination only limits you. Some typical dishes that go with a mole are nachos, tostadas, enchiladas, tacos, and bowls. You can use multiple proteins such as chicken, pork, or beef. Side items that go well with mole include Mexican or cilantro rice, avocado, cooked tortillas, or refried beans.
What is the best way to remove moles from private parts?
Some moles, clearly benign lesions can be shaved, scraped (curetted), or burnt. However, some lesions need to be sampled (biopsied) or cut out entirely with a margin of normal tissue around it (excised). Your doctor will advise on which procedure would be best suited if any at all. Surgical excision is a very common technique for mole removal. After cleaning and numbing the area, your surgeon uses a scalpel to separate your mole from the rest of your skin. Depending on the type of mole, they’ll take a margin of healthy skin to ensure that all of the atypical cells are removed. You should always look for the dangerous signs. Any new skin lesion or one that bleeds easily should be evaluated for skin cancer by a physician.
Are moles a traditional dish?
While not moles in the classic sense, there are some dishes that use the term in their name. Mole de olla is a stew made from beef and vegetables, which contains guajillo and ancho chili, as well as a number of other ingredients found in moles.
What is mole used for?
Besides being added to meats, mole is often used as a sauce for enchiladas. Mole can also be used in burritos and tacos along with meat or just as a saucy addition to vegetables, rice or beans.