Mole is particularly delicious with a traditional Mexican beverage like Horchata and a yummy dessert like Tres Leches Cake or Fresas con Crema. You may also enjoy my Beef Birria stew!
If you’re familiar with Mole sauce (pronounced MO-lay) then you may know it’s the national dish of Mexico! My first encounter with true Mole Poblano was while living in Puebla, Mexico, where the famous dish originated. I spent time in the kitchen with several different friends/cooks in Puebla during my time there and took notes of the various methods, to be able to make this dish myself, using the ingredients and equipment I have in my US kitchen. I’m excited to share my version with you all! Many consider Mole Poblano King of the moles for its clever combination of earthy, sweet, and fragrant ingredients. Traditionally it takes an entire day to make, as each ingredient is carefully roasted and ground up with a stone mortar and pestle. Thanks to the invention of the electric blender you will be spared this toil!
All about Mole (what it is and where it came from):
The term Mole simply means “sauce” in Nahuatl, the language of the Aztecs, and there are many different varieties of mole including Mole Negro (similar to mole poblano but less sweet and made with darker/black variety of chiles), and Mole Verde. For all the different types of mole, there are just as many variations for making it! This is the basic version I was taught to make, but the flavor profile can be tweaked to suit your preference of sweet and spice. Mole poblano has its legendary origins in the Convent of Santa Clara in Puebla, a picturesque and historical city about 100 miles southwest of Mexico city. Supposedly the archbishop was coming to visit and the poor and panicked nuns sought divine guidance to make a fitting dish out of the scraps of food and old turkey available to them. The Big Guy came through for them in a major way and the humble nuns created this iconic dish, the epitome of the fusion of mesoamerican and european cuisine, and emblematic of what it means to be Mexican. Needless to say the archbishop loved it.
How to cook chicken for Mole:
How to Make Mole Sauce:
Making mole is not complicated. It’s just a bit labor and time intensive, but the final product is WELL WORTH IT! Plus you’ll feel like a total gourmet! Basically all you are doing is sauteing/toasting each ingredient, blending and straining out the solids, then simmering the sauce you’ve produced. Here we go:
Use leftover Mole Sauce for mole enchiladas, burritos, tacos, nachos, fried eggs, pork or beef.
Pro Tips:
It’s VERY important NOT to burn anything, particularly the peppers, as these will turn bitter and ruin the end flavor result. When blending, only fill the blender half full with mixture at a time, to get the smoothest puree.
Spice Level:
This Mole Sauce is Medium spicy. To add additional heat you could leave some of the seeds and veins in the dried chiles, increase the amount of crushed red pepper, add chile de arbol chiles, or add some chipotle peppers.
Make-Ahead and Freezing Instructions:
Mole sauce can be made up to 1 week ahead of time and stored in the fridge. Rewarm on the stove and add additional chicken stock, as needed, to reach desired consistency. Mole sauce can be frozen for up to 4 months. Just place cooled sauce in a freezer-safe container. When ready to use, thaw overnight in the fridge, then reheat on the stove, adding additional chicken stock, as needed, to reach desired consistency.
Carne Asada Tacos, Elote (Mexican Corn), Tamales Chile Verde Huevos Rancheros Sopaipillas You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! This post contains affiliate links.
