Mole, a culinary treasure that has conquered palates worldwide, is much more than a blend of flavors; it reflects Mexico’s rich heritage and traditions. Today, we invite you to delve into the fascinating journey of mole preparation and explore its roots, ingredients, and deep cultural connection. As a bonus, we’ll also offer a workshop that will teach you how to prepare this dish step-by-step.

Historical roots and styles

Mole originates in Mexico’s pre-Hispanic era and blends indigenous and European influences. Its evolution over the centuries has created a variety of styles and unique flavors in different parts of the country.

Each region of Mexico has its own unique version of mole, with family recipes passed down from generation to generation. From mole poblano with its chocolate and chili undertones to Oaxacan mole negro with its smoky notes, each variety tells a unique story.

Main Ingredients and Preparation

The soul of mole lies in its complex blend of ingredients, which vary depending on the region and recipe. Key elements include a variety of chilies, chocolate, spices, herbs, and, in some versions, fruits and seeds. This diverse ensemble creates a symphony of flavors, from spicy to sweet, in every bite, and it’s typically served with chicken, rice, and delicious tortillas.

Preparing mole is a labor of love that requires time and dedication. The mixture of fresh and dried ingredients is toasted and ground to create the mole base, pasta. This pasta is cooked with broth, adding additional ingredients according to the specific recipe.

Let’s Prepare It!

Below, we share a recipe so you don’t miss out on trying this delight:

My Grandma’s Mole

Ingredients:

• 10 pcs. of guajillo chili
• 6 pcs. of pasilla chili
• 4 pcs. of árbol chili
• 5 oz. of lard
• 0.20 oz. of cumin
• 0.20 oz. of cloves
• 0.20 oz. of star anise
• 0.20 oz. of cinnamon
• 1 oz. of peanuts
• 1 oz. of pine nuts
• 1 oz. of almonds
• 0.10 oz. of whole black pepper
• 1 oz. of sunflower seeds
• 3.3 lbs. of tomato
• 0.5 oz. of garlic
• 10 oz. of onion
• 0.5 gal. of chicken broth
• 2 Abuelita chocolate tablets
• 1 pc. ripe plantain
• Salt to taste

Preparation:

1. Clean and roast the chilies on a griddle until slightly toasted.
2. Melt the lard over medium heat in a large pot and sauté the dry ingredients. Add the roasted chilies along with the chopped garlic and tomato, sautéing the mixture until the ingredients are well cooked.
3. Add the chicken broth and then the Abuelita chocolate to the pot, allowing it to melt completely. This will give the mole its distinctive sweet and sour flavor.
4. Incorporate the fried ripe plantain to add a smooth texture and a sweet touch to the mole. Let all the flavors meld together as the mixture simmers over low heat.
5. Once all the ingredients are well cooked, transfer the mixture to a blender and blend until smooth and homogeneous.
6. Strain the preparation to remove any residue, and then return the sauce to a clean pan. Adjust the seasoning to your personal taste, adding salt, pepper, or other seasonings if necessary.

Now you’re ready to enjoy this delicious mole! Use it to accompany some enmoladas, filled with panela cheese, chicken, duck, or even beef fillet, and surprise your guests with a traditional dish full of flavor.

Bon appétit!