Mole is one of the unique food items in Mexican food. It can be called the heart and soul of Mexican food and life.
It is basically a thick sauce used in Mexican cuisine. It has very complex flavor. Though mole sauce can be added on any kind of meat people like this sauce mostly on chicken and pork. People also like to eat it as enchiladas that are baked in mole sauce.
Mole sauce for special occasions
It takes a lot of time and labor to prepare this sauce. So people prefer to make it in large quantity and store it or make it on big occasions when the food is being prepared for many people.
Types of mole sauce
Mole de Cacahuate: it is made from ground peanuts and chilies.
Mole Coloradito: it is made using Ancho and Pasilla, as well as almonds, tomatoes, sesame seeds, garlic, cinnamon, oregano, Pumpkin seeds, banana, sugar, and crackers.
Mole Amarillo: it is made using Ancho, Guajillo chiles, and Costeño, also uses tomatillos, green tomatoes, onion, clove, garlic, black pepper, cumin, chilcoxle, cilantro, and pitiona hoja or santa.
Mole Mancha Manteles: it used to dress pineapple and plantains.
Mole Chichilo: it is made using Chilguacle Negro, Pasilla chiles and Mulato, also tomatoes, tomatillos, black pepper, cloves, and corn dough.
Mole Negro: it has a big ingredient list including various seeds, spices, nuts, chocolate and herbs.
Mole Rojo: it is made using Guajillo chiles and Ancho also onion, pecans, tomatoes, peanuts, garlic, chocolate, oregano, sesame.
Mole Poblano: it is made using dried chili peppers, ground nuts or seeds, spices, Mexican chocolate, charred avocado leaves, salt, onions, and garlic.
Mole Verde: green in color made from toasted pumpkin seeds as the sauce’s base. Also, uses Romaine Lettuce, epazote, cilantro, and tomatillos.
There are many dishes made with mole sauce. Here is one example.
Pork Roasted in Mole Rojo Recipe
Ingredients
2 c. mole rojo sauce
2-3 lb pork roast (a shoulder will be preferred)
Oil or lard
Chicken stock
Salt and pepper
Method
First put a good quantity of salt and pepper on the roast and then make it brown in lard with high heat.
Next Add the mole and 1/2 c. of chicken stock. Coat the roast from all side by rolling it and then tightly cover it and lower the heat to make it tender for about 2 hours (keep checking in between so that sauce doesn’t become too thick).
Now when roast is done make cool it for about 30 minutes. Condense the mole on to heat until thick. Then, cut slices of roast and spread the mole over the slices. Now ready to eat.
Find out how to make Mexican Mole Sauce
Additional information – Mexican Cuisine
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