Master the Art of Making Mole: A Beginner's Guide

Table of Contents

• Introduction
• Ingredients for Making Mole
• Step 1: Preparing the Dried Chilies
• Step 2: Toasting the Chilies
• Step 3: Blending the Chilies
• Step 4: Cooking Down the Chilies
• Step 5: Preparing the Mole Base
• Step 6: Blending the Mole Base
• Step 7: Simmering and Seasoning the Mole
• Step 8: Adding the Chocolate
• Serving Suggestions
• Conclusion

Making Mole: A Beginner's Guide 👨‍🍳🌶️

Are you intimidated by the idea of making a traditional mole? Not to worry! In this beginner's guide, I'll take you step-by-step through the process of creating a delicious mole sauce that anyone can tackle. With a few shortcuts and simplified steps, you'll be able to enjoy the rich flavors of a classic mole poblano without all the fuss. So let's dive in and discover the world of mole together!

Introduction

Mole is a signature dish in Mexican cuisine, known for its complex flavors and rich, velvety sauce. Traditionally made with a variety of dried chilies, spices, nuts, and seeds, mole can be quite an undertaking. However, in this beginner-friendly recipe, we'll focus on a simplified version of the classic mole poblano, using three types of dried chilies as the base. By following these steps, you'll be able to create a small batch of mole that's as delicious as it is authentic.

Ingredients for Making Mole

Before we dive into the cooking process, let's take a look at the ingredients you'll need to make your mole sauce:

• 1 mulato chili
• 1 ancho chili
• 1 pasilla chili
• 3 tablespoons of fresh rendered pork lard (or vegetable oil)
• 2 cloves of garlic
• 1/2 small onion
• 2 tablespoons of almonds
• 1 tablespoon of sesame seeds
• 1 tablespoon of raisins
• 1/2 cup of fire-roasted tomatoes
• 2 slices of bread
• 1 cinnamon stick
• 1/2 teaspoon of black peppercorns
• 1/4 teaspoon of cloves
• 1/2 teaspoon of anise seeds
• 6 cups of chicken or vegetable stock
• Salt and sugar to taste
• Mexican chocolate for seasoning

Now that we have our ingredients ready, let's begin the mole-making journey!

Step 1: Preparing the Dried Chilies

To prepare the dried chilies, start by removing the stems and seed pods from each chili. Tear the chilies into four pieces and deseed them if desired. We're using a mulato chili, an ancho chili, and a pasilla chili for our mole sauce. These chilies add distinct flavors and contribute to the authentic taste of the dish.

Step 2: Toasting the Chilies

In a large pot or Dutch oven, heat three tablespoons of fresh rendered pork lard or vegetable oil over medium heat. Add the torn chilies, along with two cloves of garlic and half a small onion. Toast the chilies for about five minutes, stirring constantly until they darken in color and release their aromas. This toasting step is crucial for developing deep flavors in the mole sauce.

Step 3: Blending the Chilies

Transfer the toasted chilies, garlic, and onion to a blender jar. For a smoother consistency, you can strain the mixture before blending. Add a cup and a half of chicken or vegetable stock to the blender, and blend until you have a velvety smooth chili paste. The flavors of the toasted chilies will meld together beautifully, creating the foundation of your mole sauce.

Step 4: Cooking Down the Chilies

Return the blended chili paste to the pot and cook it over medium-high heat. Stir the paste frequently for about five minutes, until it reduces to a paste-like consistency, similar to tomato paste. This reduction process will intensify the flavors and thicken the sauce.

Step 5: Preparing the Mole Base

While the chili paste is cooking down, let's prepare the other ingredients that will contribute to the complex flavors of your mole sauce. In the same pot or Dutch oven, toast two tablespoons of almonds and one tablespoon of sesame seeds for a minute or two until they start to turn golden. Add one tablespoon of raisins and continue stirring until the raisins plump up and the sesame seeds become fragrant.

Step 6: Blending the Mole Base

Transfer the toasted almonds, sesame seeds, and raisins to a blender. Add half a cup of fire-roasted tomatoes, two slices of bread (or toasted tortillas), and the remaining spices: one cinnamon stick, half a teaspoon of black peppercorns, a quarter teaspoon of cloves, and half a teaspoon of anise seeds. Blend these ingredients until you have a smooth paste.

Step 7: Simmering and Seasoning the Mole

Add the mole base to the pot with the cooked-down chili paste. Stir well to combine the flavors, and then add the remaining chicken or vegetable stock. Allow the mole to simmer over medium-low heat for at least an hour to let the flavors meld together. As your mole simmers, season it with salt and sugar to taste. The salt will enhance the savory notes, while the sugar will balance the flavors and bring out the natural sweetness of the chilies.

Step 8: Adding the Chocolate

No mole is complete without a touch of chocolate. Mexican chocolate, with its unique flavor profile, is the perfect addition to your mole sauce. Once your mole has simmered to perfection, add chopped Mexican chocolate into the pot. The chocolate will melt into the sauce, lending a rich and velvety texture. Stir until the chocolate is fully incorporated.

Serving Suggestions

Now that your mole sauce is ready, the possibilities are endless! You can use it to enhance a variety of dishes, such as:

• Serve it over poached chicken or turkey.
• Use it as a sauce for enchiladas filled with roasted vegetables.
• Spoon it over grilled swordfish or ribeye steak for a delicious twist.
• Pair it with grilled eggplant for a vegetarian-friendly option.

Mole is a versatile sauce that can elevate any dish with its complex flavors and velvety texture. It can be made ahead of time and freezes beautifully, giving you the option to enjoy it whenever you desire.

Conclusion

Congratulations! You've completed your journey into the world of mole. Despite its reputation for complexity, you now have a beginner's mole recipe that can be made in just an hour. By following these step-by-step instructions, you've created a flavorful mole sauce that captures the essence of traditional Mexican cuisine. So gather your loved ones, plate up your favorite dishes, and savor the rich flavors of your very own homemade mole. ¡Buen provecho!