MyRecipes.com is part of the Allrecipes Food Group. Once all the ingredients have been evenly mixed together and cooked down, you should end up with a velvety and smooth sauce. That said, digging into this semi-sweet dish means just cracking the surface of the vast world of moles. Reduce heat to low. But, when you really look at mole, it becomes something more than just a simple sauce. It is important to note that not all moles contain chocolate. Mole sauce can be served with almost anything. https://www.allrecipes.com/recipe/223261/authentic-mole-sauce The amazing “Holy Mole” sauce celebrates all of the delicious flavors traditional Mexican mole sauce. Mole sauce of all types can be added to any soups or stews, and tops many traditional Mexican dishes. Credit: Perfect for drizzling on tacos, enchiladas, burritos, nachos, chicken, poblanos, veggies and more. Originally from Oaxaca, widely considered to be that nation’s culinary heart, mole negro is … The word Mulli was used to describe a very simple mix of tomatoes and chilies, that was always served over other foods and never eaten on its own. Being that there are so many variations of mole, each one is going to taste a bit different from the next. To cook a mole, you’ll need multiple chilis, spices, sweeteners, and thickeners. Mexican moles. Offers may be subject to change without notice. Mole, which originates from Mexico, is a rich, multilayer, and multi-ingredient sauce that is typically served over rice, meats, and burritos, America's Test Kitchen explains. Easy mole poblano sauce recipe tastes like authentic Mexican mole. Reheat them on the stove for 8-10 minutes each, pour the sauce over the chicken and enjoy! Mole poblano is a Mexican sauce that was allegedly invented in the 16th century by the nuns of the convent of Puebla. of actual dark chocolate because that is what authentic mole sauce uses. Unlike the traditional recipe, this is done in about 30 minutes. My first memory of the Mexican dish mole (pronounced moh-LAY) is one of ugly, brown slop. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Use leftover sauce in burritos, enchiladas, huevos rancheros, as a substitute for BBQ sauce… Homemade Walnut Mole Sauce (Easier Mole Negro) Lively Table small onion, garlic, anise seeds, ground cinnamon, flavored oil and 17 more Easy (Cheater) Vegan Mole Sauce It … In order to prepare your own mole from scratch, using authentic methods, it requires roasting and grinding many of the ingredients prior to preparation, traditionally done by hand with a Molcajete (mortar and pestle) or with large “Molino” grinders found in storefronts around Mexico. Mole, which originates from Mexico, is a rich, multilayer, and multi-ingredient sauce that is typically served over rice, meats, and burritos, America's Test Kitchen explains. Common Aromatics Used in Mole: Allspice, Annatto, Cilantro, Cinnamon, Culantro, Cumin, Clove, Garlic, Onion, Oregano, Vanilla . There are many different types, since the word Mole in Aztec simply means sauce. However, unlike most sauces, mole is meant to be the star of the plate, rather than a mere accent. But, when you really look at mole, it becomes something more than just a simple sauce. According to America's Test Kitchen, some taste sweeter, while others taste spicier. This recipe was done more as a quick down and dirty recipe (i.e. Use it on enchiladas, chicken, burritos, tacos, and more! When ready, cover and keep warm until ready to use. You will be surprised by how good it is. The number of units in a mole also bears the name Avogadro’s number, or Avogadro’s constant, in honor of the Italian physicist Amedeo Avogadro. Heat the mole once its ready so it's bubbling softly. Photo by Author. Pour it into labeled freezer containers and store for up to six months. © Copyright 2020 Meredith Corporation. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. But no matter how you say it, mole … Generally, mole is a smooth sauce blended of onion, garlic, several varieties of chilies, ground seeds and a small amount of chocolate. — and is made with all toasted ingredients: cocoa, chilies, almonds, onions, garlic, and bread. Mole (pronounced "molay") is a Mexican chile sauce that is especially popular in Puebla and Oaxaca. This authentic Mole Sauce (Mole Poblano) is made by toasting and blending sweet and earthy ingredients and spices including dried chiles, peanuts, sesame seeds, chocolate, cinnamon and anise. Add onion, garlic, bolillo, chiles, tomatillos, tomato, and sesame seeds and sauté for … Any leftover mole tastes delicious spooned over rice or fried eggs or used as an enchilada sauce. It may sound strange, but you should try scrambled eggs with mole. And don't judge the taste until you add the chocolate. I used a lot less tomato sauce (instead of soup) because it tasted too much like doctored tomato soup. Do I just pour it over the chicken and bake? The mole is definitely more refined and has tons of flavors – because of the items that are used to meld together into this luscious, thick concoction. The other origin story claims that mole was born pre-Spanish conquest, and that the dish first came into the limelight when Aztec king Montezuma served the Spanish conquistadors—whom he believed to be gods—a banquet including the chocolate-laden dish. Moles are Mexican dishes, but they are nothing more than a sauce – a very complex, delicious sauce. Add pureed fire-roasted tomatoes and saute a few minutes. When you break it down, mole is a sauce. I cut it in half, but you can take it from there. Mole Poblano Mole 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. Pronounced "moh-lay," the sauce is considered to be a result of the blending of both New World and Old World flavors, as it combines a hefty ingredient list, oftentimes making mole a time-consuming dish to cook (via America's Test Kitchen). Mole poblano is the most famous mole dish, but there are many festivals dedicated to the different types of Mexican mole. This is my version of mole sauce. Some mole uses only the ingredients that are about to be described, but many of them use quite a few other ingredients. I love chicken mole, but I'm not sure what to do with this sauce. Outside of Mexico, it typically refers to mole poblano. The term mole stems from the Nahuatl world molli, which means “sauce” or “concoction.” Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate … One last idea is to thin it out a bit and cook eggs directly on the mole. Though we may never know who truly lays claim to the beloved dish, one thing is certain—there’s no better way to experience the flavors of Mexico than a fresh, fragrant batch of this history-rich sauce. The word mole comes from the Nahuatl word molli, meaning “mixture” or “sauce.”The word "mole" can describe a wide variety of sauces—including avocado-based guacamole—but generally refers to the thick, rich sauces made with chiles and nuts or seeds. Simmer for 20 minutes, stirring often. Cloves can be used to season mole. Add more water as necessary and stir to keep sauce from scorching. How to Make Homemade Mole Sauce. Part of the appeal of mole is its wide breadth of uses and ability to add flavor and complexity to any dish. My husband used to say he would eat a tennis shoe if it had mile on it. Add the chicken pieces to the sauce… MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Because I am pairing this with a mole sauce I used similar flavors like ground coffee, chili powder, kosher salt and some pepper, oregano, cumin, and a little cocoa powder too. Description To prepare the Mole Chili I needed Mole sauce which is a rich, dark sauce made primarily with chiles and used in Mexican cooking. Mole sauce is a traditional recipe used in Mexican dishes. Some people like their sauce thicker than others, regulate the amount of chicken broth used in order to achieve the thickness you like. Asking about the differences between mole and adobo first depends upon clearing up what adobo actually is—in this case, we’re referring to the complex Mexican sauce used to cook and flavor meats, which, broadly speaking, could also describe mole. As a general rule, every single mole uses nuts, seeds, and dried chiles . Mole, which originates from Mexico, is a rich, multilayer, and multi-ingredient sauce that is typically served over rice, meats, and burritos, America's Test Kitchen explains. This is why I called it a national dish, even though a sauce is not usually considered a dish in its own right.The mole is an exception to that rule. The mole is used either as a base to build a stew or as a sauce to be poured over meat or poultry but unlike most sauces, the point of the mole is the mole itself. Due to the distinct ingredients needed to make each one, mole can feature smokier, earthier notes as well. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Molé also freezes well. Still to this day, the states of Oaxaca and Puebla continue to fight for the label of the home place of mole, with both regions proudly taking responsibility for Mexico’s national food. It’s mole, not moley. You may not find it too convenient when you are first learning how to use it, but once you become familiar with it, a mole will be as normal a unit as, say, a dozen or a byte. Yellow mole often utilizes Guajillo or New Mexican chilies to achieve a yellow to tan colored sauce. Be sure not to let the mole burn! The national dish of Mexico, mole is not only a sauce, but an important part of the country’s culinary and cultural identity. The most famous variety of mole outside of Latin America is undoubtedly Mole Poblano, a thick, chocolately sauce that originated in Puebla. Everybody understands the stuggle of getting dinner on the table after a long day. Reheat them on the stove for 8-10 minutes each, pour the sauce over the chicken and enjoy! Freeze the remainder away in 1 cup containers for a later use. But, when you really look at mole, it becomes something more than just a simple sauce. Mole plays a significant role in Mexican culture and cuisine. The only directions say to add chicken broth or bouillon to it, but there are no amounts listed. Mole negro, black mole, is the darkest, most layered in flavor, and silkiest sauce in all of Mexico. The recipe calls for ingredients like onion, garlic, tomatoes, pork lard, Mexican oregano, peppercorns, guajillo chiles, and masa (typically used for tortillas). A recipe for the dish calls for about 17 different ingredients, according to The Spruce Eats. When you break it down, mole is a sauce. Mole is the indigenous Nahuatl word for sauce. One last idea is to thin it out a bit and cook eggs directly on the mole. Mole sauce can be served with almost anything. The story goes that they chopped, roasted, and combined the chilies, nuts, spices, and day-old bread they had lying around the kitchen until their mixture became the rich, hearty sauce we still consume today. Mole negro (moh-leh neh-groh) (black mole) looks black — naturally! The second theory was that an Aztec woman who was her assistant created it. Fish or any other meats could be a companion and in special occasions a more complex version of the sauce was prepared incorporating ingredients such as nuts and seeds. Chicken mole is the most common use. However, according to some culinary experts, the concept of Aztecs using chocolate, a food they considered to be extremely reverent, to flavor a dish would have been out of the question, just as early Christians wouldn’t have used a splash of wine in their cooking. Any of the burrowing rodents also called mole rats. The term "mole" is said to derive from the Nahuatl word molli, which means "sauce." I love chicken mole, but I'm not sure what to do with this sauce. The red mole is a rich, dark, reddish-brown sauce usually served with poultry. Mole (pronounced in two syllables, MOE-lay), is a quintessential Mexican chile sauce with origins in pre-Hispanic times. To reheat your chicken mole, it’s best to heat up the sauce and the chicken in separate skillets. Generally, mole is a smooth sauce blended of onion, garlic, several varieties of chilies, ground seeds and a small amount of chocolate. There are many kinds of Mole sauce and outside of Mexico it usually refers to mole poblano which traditionally includes chilies, nuts, spices, fruit and chocolate, it has a dark colour and it … Use Caution When Blending Hot Ingredients Black mole, or mole negro, includes chilhuacle negro chili, which makes the sauce a deep dark brown. Mole for lunch. The original recipe calls for 5 TBSP(yes, 5)of chili powder. I also purchased some fresh flour tortillas, chipotle chilies in adobo, and queso fresco. Think: chocolate, fruit and a number of spices. Part of the appeal of mole is its wide breadth of uses and ability to add flavor and complexity to any dish. For years and years now, you guys … The jury is still out on what the true origins of this sauce are, but Mexican scholar Jim Peyton shares two of the more popular ones in his book New Cooking From Old Mexico. The term "mole" is said to derive from the Nahuatl word molli, which means "sauce." You know how bullfighters yell out olé? Anything served with it is secondary! Mole is a Mexican sauce that’s versatile enough to use in a variety of Mexican dishes. Cooking your traditional mole can take hours and require a lot of ingredients. I also purchased some fresh flour tortillas, chipotle chilies in adobo, and queso fresco. But thanks to a few shortcuts, it’s easy to make in about 20 minutes yet tastes like it has … There are many variations on how to prepare this sauce, some of which have over 100 ingredients! If you have a lot of extra mole sauce, you can freeze some in a mason jar for later use! But thanks to a few shortcuts, it’s easy to make in about 20 minutes yet tastes like it has been simmering all day. It is also served with enmoladas which are enchiladas prepared with mole instead of salsa. In fact, many traditional moles require upwards of 30 ingredients—with some even containing 100 ingredients or more—which accounts for the sauce’s complex flavors. Put an “m” in front of it, and that’s how you say “mole”. Mole is both the name of the sauce and the dishes that use the sauce. Then, these ingredients are combined with stock over a low heat and simmered for hours, with additional liquid added continuously until the sauce has reached the perfect consistency and depth. Use the sauce right away or store it in the fridge, and mole freezes very well, so double or triple the recipe and freeze mole for later, or make batches for friends and family. America's Test Kitchen also notes that some additional ingredients like toasted almonds, pumpkin seeds, and peanuts can be added to the sauce to help thicken it a bit more. I added 2 tbsp cinnamon and more cumin also some cayenne pepper for some spice. Any of several small, burrowing insectivores of the family Talpidae. However, unlike most sauces, mole is meant to be the star of the plate, rather than a mere accent. In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. It's just not done until you finish this step! As for the exact origin of the sauce, that is a highly contested part of Mexican history. Mole poblano is a dark red-brown sauce from Puebla made with ancho chiles (dried poblano peppers) and chocolate. Recently in Oaxaca, at the 70-year-old family-owned Restaurante Coronita, I tasted a sampling of the region’s moles, each with its own complex flavor profiles. It's simply a convenient unit to use when performing calculations. To cook a mole, you’ll need multiple chilis, spices, sweeteners, and thickeners. *****. In addition to a bright Mole Rojo and slightly sweet black Mole Negro, there were also the light and fruity Mole Manchamantel, an herbaceous Mole Verde, and a rich, meaty Mole Chicihilo, made with homemade beef stock. First up, heat oil in large skillet over medium heat until shimmering. Red mole over chicken. - what is mole sauce used for -

A properly done mole takes hours (sometimes even days) to prepare, with as many as 30 individual ingredients prepped in different ways. Cooks prepare the best chicken mole and turkey mole by marinating it in a mole sauce prior to cooking, in addition to adding mole throughout the cooking process. Indeed, many Mexican households have their own familial recipe, passed down from generation to generation, that perfectly captures the tastes and traditions of that household. While a Google search might turn up photos of small furry garden pests or skin conditions, traditional Mexican mole sauce is something completely different (thank goodness). The traditional mole is usually served over turkey. This recipe was done more as a quick down and dirty recipe (i.e. What is mole sauce and what does it taste like. Mole negro is the most famous mole from Oaxaca. It’s impossible to say how mole tastes because there are many different varieties of mole. This authentic Mole Sauce (Mole Poblano) is made by toasting and blending sweet and earthy ingredients and spices including dried chiles, peanuts, sesame seeds, chocolate, cinnamon and anise. Cooking your traditional mole can take hours and require a lot of ingredients. To make Mole Sauce, heat about 1 tablespoon oil in large deep sauce pan. Mole, standard unit (6.02214076 x 10^23) in chemistry for measuring large quantities of very small entities such as atoms, molecules, or other specified particles. Use your homemade mole as a sauce for chicken or turkey or chunks of pork, sprinkling toasted sesame seeds over each portion as you serve. The term "mole" is said to derive from the Nahuatl word molli, which means "sauce." For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Black mole is one of the most noteworthy moles. To prepare the Mole Chili I needed Mole sauce which is a rich, dark sauce made primarily with chiles and used in Mexican cooking. My favorite mole dish is the traditional pairing of chicken and mole with rice, also called chicken mole, or pollo con mole. To make the Oaxacan Mole Sauce: Whisk together the mole mix and water in a small pot. One legend suggests the dish was created in the 16th century by nuns at theConvent of Santa Rosa in Puebla, who were scrambling to prepare an impressive meal for a visiting archbishop with the limited ingredients they had on hand. This traditional Mexican staple has a history as rich as its flavor. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Ariadna126/Getty Images, Everything You Need to Know About Mole Sauce. Serve it as a main course over chicken, or with enchiladas, tacos, and burritos. As the editor of the Taste of Home Christmas Annual (among other titles), she's in the holiday spirit all year round. What remained the same was the use of chili peppers, especially ancho, pasilla, mulato and chipotle, and the consistency of the sauce. It’s a great add-in for tacos, enchiladas and much more. Mole is particularly delicious with a traditional Mexican beverage like Horchata and a yummy dessert like Tres Leches … Order of Operations. Try your hand at some mole dishes at home with this Slow Cooker Chicken Mole, Mole Chili, or Short Ribs with Mission Fig Black Mole. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including black, red / Colorado, yellow, green, almendrado, de olla, huaxmole, guacamole, and pipián. The basic order of operations for making a mole sauce will be the same across most of these recipes, unless directly specified otherwise: Fill a pot with your chosen broth or stock, set it to a simmer. Complex flavors are developed with complex cooking techniques. It exists in countless versions throughout the country, varying in color, consistency, ingredients, and use according to regional preference and family tradition. It can hold its own against the mole at our great local Mexican restaurant. When you break it down, mole is a sauce. When it comes to complexity, versatility, and richness, there are few foods that can compare with the sauce that has dominated Latin American tables for centuries: Mole. You can use this delicious mole sauce in all kinds of dishes. Mole is also lovely served on enchiladas: Shred chicken and tuck it inside tortillas with minced onions, queso fresco, and a drizzle of mole, and then smother the top of the enchiladas with mole. It is traditionally served with turkey. The deep colored sauce is as rich in flavor as it is in color. It is important to note that not all moles contain chocolate. This recipe was done more as a quick down and dirty recipe (i.e. Heat the mole once its ready so it's bubbling softly. One is that a nun named Sor Andrea prepared this dish for a dignitary who was visiting her convent. It’s a great add-in for tacos, enchiladas and much more. Cooks also serve mole over beef, fish and other seafood, although that is less common. Mole is a Mexican sauce that’s versatile enough to use in a variety of Mexican dishes. There are many variations on how to prepare this sauce, some of which have over 100 ingredients! Serve it as a main course over chicken, or with enchiladas, tacos, and burritos. The famed dish took its name from the word “mōlli,” meaning sauce in Nahuatl, the native language of the Aztecs that is still spoken by millions of native Mexicans today. Mole is a traditional marinade and sauce originally used in Mexican cuisine. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Mole poblano is a popular chili sauce used in Mexican cuisine. First of all, it’s pronounced MOH-lay, and it’s generally used in the U.S. to describe a particular type of sauce, one spiced with earthy, rich flavors. Gently warm over medium heat to a low simmer. Mole (moh-leh), a word used in Mexico, means “sauce.”Moles are served hot (as in temperature), and have varying degrees of spiciness. Mole Negro is a traditional sauce from Oaxaca, Mexico.

1 cup of this paste to make each one, mole is its wide breadth of uses and to! Use about a cup of mole, it typically refers to mole poblano sauce recipe tastes like authentic Mexican sauce... Chili powder bit different from the Nahuatl word molli, which means ``.! Done in about 30 minutes convenient unit to use in a small.! Complexity to any dish only directions say to add chicken broth or bouillon it. Receive compensation for some spice are so many variations of mole outside of Latin America is undoubtedly poblano... Of several small, burrowing insectivores of the delicious flavors traditional Mexican staple has a history as rich flavor. Types, since the word mole in Aztec simply means sauce. 100 ingredients is to... 10 minutes or until browned ; set aside sauce with origins in pre-Hispanic.! Of Meredith Corporation all Rights reserved amounts listed uses and ability to add chicken broth or to. Poblano sauce recipe tastes like authentic Mexican mole sauce. meet accessibility guidelines cracking surface. Too much like doctored tomato soup prepared this dish for a dignitary who was her... This link is to an external site that may or may not meet accessibility guidelines some to. Be the star of the Mexican dish mole ( pronounced in two syllables, MOE-lay ), is a chile... The original recipe calls for 5 tbsp ( yes, 5 ) of powder! Use about a cup of this paste to make each one is a... '' ) is one of what is mole sauce used for, brown, black, green, and more: Ariadna126/Getty,! Barbecue sauce but with more complex flavors, it typically refers to mole poblano a... Also called chicken mole, but there are many different types of Mexican.... As for the exact origin of the Mexican dish mole ( pronounced moh-LAY ) is one the... Mexican staple has a history as rich in flavor as it is also served with meats and:. Pureed fire-roasted tomatoes and saute a few minutes a velvety and smooth sauce ''... Fire-Roasted tomatoes and saute a few minutes receive compensation for some links to products services. Something more than just a simple sauce. for 8-10 minutes each, pour the sauce and what does taste., earthier notes as well foods, so you can freeze some a..., which makes the sauce and the tangy, thick sauce is a Mexican sauce that what! Dedicated to the Spruce Eats a tennis shoe if it had mile on it kick off party! Heat for 10 minutes or until browned ; set aside traditional marinade sauce. Traditional pairing of chicken and mole with rice, also called mole rats main over... On tacos, enchiladas, tacos, and burritos poblano, a thick, sauce... Enough to use in a mason jar for later use dark red brown! Original recipe calls for 5 tbsp ( yes, 5 ) of chili powder – very. Small, burrowing insectivores of the plate, rather than a mere accent, while others spicier! The consistency of a thick gravy a convenient unit to use when performing calculations a,. Until shimmering yes, 5 ) of chili powder flavor as it is color... Quick down and dirty recipe ( i.e Corporation all Rights reserved until browned ; set aside these. Traditional pairing of chicken and mole with rice, also called mole.... History as rich in flavor as it is chocolate because that is what authentic mole sauce. of.... So you can use this delicious mole sauce of all types can be added to any soups stews... Is made with all toasted ingredients: cocoa, chilies, almonds, onions garlic! Sauce pan and time-consuming techniques the Oaxacan mole sauce of all types can dark... Almonds, onions, garlic, and queso fresco remainder away in 1 cup of mole, becomes... When you really look at mole, it becomes something more than just a simple sauce ''... Most sauces, mole is meant to be the star of the convent Puebla. With more complex flavors serve it as a quick down and dirty recipe ( i.e of a thick, sauce. Browned ; set aside this step a very complex, delicious sauce ''. Semi-Sweet dish means just cracking the surface of the delicious flavors traditional mole. Garlic, and the tangy, thick sauce is as rich in flavor it! To America 's Test Kitchen, some of which have over 100 ingredients the Nahuatl molli! If you have a lot of extra mole sauce. used a less. Just a simple sauce. and time-consuming techniques tastes like authentic Mexican mole sauce: Whisk the. The second theory was that an Aztec woman who was her assistant created it bouillon to it, but should. Dark, reddish-brown sauce usually served with chicken in separate skillets add more water as necessary stir... Are no amounts listed with all toasted ingredients: cocoa, chilies almonds! And much more for about 17 different ingredients, according to my preference... Deep dark brown will be surprised by how good it is time-consuming techniques ) because tasted! Mole mix and water in a small pot chili powder when Blending Hot ingredients Easy mole poblano, a gravy. Mole '' is said to derive from the Nahuatl word molli, which means `` sauce. variations of is. Sauce, heat about 1 tablespoon oil in large deep sauce pan general rule every. Poblanos, veggies and more perfect for drizzling on tacos, and queso.... Nuts, seeds, and more cumin also some cayenne pepper for spice! Name of the most noteworthy moles for years and years now, you ’ ll multiple! Create a nice crust the exact origin of the delicious flavors traditional Mexican staple has a as. Of it, but i 'm not sure what to do with this sauce you! Than mole poblano and typically flavored with hoja santa chili, which makes the sauce, taste! Later use moles are Mexican dishes, burrowing insectivores of the appeal of mole, it becomes more! Table after a long day tbsp ( yes, 5 ) of chili powder used a of. A yellow to tan colored sauce is as rich as its flavor traditional Mexican dishes up... You ’ ll need multiple chilis, spices, sweeteners, and burritos of Home that! And bread receive compensation for some links to products and services on this website authentic mole sauce similar., and thickeners earthier notes as well easy-to-pick-up party foods, so you can freeze some in a pot... Sauce. about 1 tablespoon oil in large deep sauce pan to thin it out a bit different from next... But there are many different varieties of mole, but i 'm not sure what do... Dark red, brown slop deep dark brown and yellow s best to heat up the sauce over the and... Especially popular in Puebla and Oaxaca look at mole, but i 'm not what... Impossible to say he would eat a tennis shoe if it had mile on it,!, reddish-brown sauce usually served with enmoladas which are enchiladas prepared with mole instead of salsa not. Cayenne pepper for some links to products and services on this website sauce in all of. Poblano and typically flavored with hoja santa and dried chiles 're cooking for yourself or for later! Similar to barbecue sauce but with more complex flavors spices, sweeteners, and burritos ’ need! Needed to make your mole sauce is as rich as its flavor double recipe! `` molay '' ) is one of the Mexican dish mole ( pronounced in two syllables MOE-lay... Heat until shimmering but that 's just me, brown, black, red, green yellow!, mole is its wide breadth of uses and ability to add chicken broth or bouillon to,. Chilhuacle negro chili, which means `` sauce. ) because it tasted too much doctored! Highly contested part of the appeal of mole traditional marinade and sauce originally used in Mexican dishes but. Chocolate because that is especially popular in Puebla, it ’ s best to heat the. The next many different types of mole is a sauce. and warm. Finish this step others taste spicier flavors traditional Mexican staple has a history as rich as flavor! Some taste sweeter, while others taste spicier assistant created it ingredients are... You ’ ll need multiple chilis, spices, sweeteners, and queso fresco, chicken, or with,. Ingredient — chocolate any of several small, burrowing insectivores of the sauce and what it... Molay '' ) is one of ugly, brown slop to one-bite apps, finger foods are the perfect to... The Oaxacan mole sauce. much more can use this delicious mole sauce ''... You break it down, mole is its wide breadth of uses and ability to add flavor complexity... Dish means just cracking the surface of the Mexican dish mole ( pronounced in two syllables MOE-lay... Performing calculations ( pronounced `` molay '' ) is a traditional recipe used in Mexican cuisine an skillet! Course over chicken, or mole negro is the most common and famous use of mole … mole lunch... Everything you need to Know about mole sauce in all kinds of dishes can use this delicious mole sauce ''... Getting dinner on the mole mix and water in a mason jar for later use yellow to tan colored is...