Mole and it’s Ingredients
Mole and its Ingredients
What is mole?
The term mole originates from the word mōlli of the Nahuatl (or Uto-Aztecan) language, which translated means “sauce”. The traditional ingredients in mole is an elaborate and sophisticated layering of flavors, extracted through a timely process from a variety of dried chilies, seasonings, spices, and fruits. Since the recording of the first written recipe in 1810, mole has been named the national dish of Mexico, and historically has been reserved for special occasions or holidays. Over the years the whole world has come to embrace mole, so much so that as of today there are more than 300 different moles with varying colors such as yellow, red, green, and even black.
Seven main variations of mole:
- Mole Amarillo: With a soft and slightly spicy flavor, the main ingredient is the yellow chilhuacle (a regional chile of Oaxaca, Mexico), thought to be one of the rarest chilies in the world.
- Mole Verde: Beloved in central Mexico, a vital element in the preparation of this mole is established by the grinding of tomatoes, pumpkin seeds, serrano, and hoja santa chilies.
- Mole Coloradito: Slightly sweeter than red mole, the combination of sesame, oregano, tomato, garlic, cinnamon, chile ancho, and chocolate, provide it with an extraordinary brick-red color.
- Mole Manchamanteles: The blending of ingredients such as white sweet potato, plantain, yellow sweet potato, and plum, provide this mole with a fruitier flavor.
- Mole Negro: Described to have a smokey flavor, the inclusion of a larger amount of chocolate in the preparation of this mole provides a darker color than others.
- Mole Almendrado: With a slightly sweet flavor and velvety texture, the inclusion of costly ingredients such as almonds, chile ancho, and chile guajillo, make this a historically popular dish with the upper class.
- Mole Poblano: One of the most popular moles in the US and Mexico, this mole has a soft flavor with a reddish touch to its predominantly brown color.
Common Ingredients of Mole Poblano:
- Dried Mulato Chilies
- Dried Pasilla Negro Chilies
- Dried Ancho Chilies
- Chipotle Chilies
- Plum Tomatoes
- Garlic Cloves
- Coriander Seeds
- Anise Seeds
- Pumpkin Seeds
- Corn Tortilla
- Bolillo Roll
- Ripe Plantain
- Raw Peanuts
- Blanched Almonds
- Mexican (or Dark) Chocolate
How can I use Mole?
Mole is commonly utilized in a variety of different ways, these include being served over rice, eggs, chicken, beef, or pork. It is also used as a smothering sauce for burritos, a base for taco fillings, and a topping for enchiladas which are then referred to as enmoladas.
For the best and freshest flavors, check out our mole.