Did you know...?

The word mole comes from the Aztec word ‘molli’, meaning “concoction” or “sauce”. Mole can be spicy or mild; thick and somewhat paste-like or have it can have the consistency of a thin soup, silky or slightly chunky; it can take on any shade from a bright green to yellow to even a rusty shade of red or black. Mole is a thick sauce used in Mexican cuisine. It has a very complex flavor and although it can be added to any kind of meat, it is mostly used with chicken and pork. Classic mole is known for being very time-consuming to prepare but well worth the hard work that you will put into it. Promise!

 Ingredients that can be found in mole: 

• The main ingredient = Chile's – Poblanos are the most commonly used fresh chile, Ancho (dried Poblanos) Pasilla, Mulato, or Guajillo are the most commonly used dried chiles. (Chile's can be fresh, dried, pan-toasted, and rehydrated. Chile's add spice, smokiness, sweetness and richness.)
• Raisins or Dried Fruit add a touch of sweetness that balances the heat from the chiles 
• Corn Tortillas, stale bread torn-up or Masa for thickness
• Spices to add flavor and aroma, commonly used spices include cinnamon or Mexican canela, cloves, black pepper, cumin, coriander, anise seeds, allspice, and cinnamon
• Herbs like oregano, cilantro, epazote (a Mexican herb similar to cilantro) and hoja (a large, leafy Mexican plant like the flavors of tarragon, basil, and fennel)
• Fresh Fruits like tomatoes, tomatillos, bananas, and plantains, the fruits add flavor, texture, and juiciness
• Nuts and Seeds like almonds, peanuts, pepitas, (pumpkin seeds), or sesame seeds, they add body and flavor
• Onions and Garlic, all moles contain one or both
• Fats like olive oil, vegetable oil, or lard
• Broth to thin the mole to the desired consistency
• Chocolate usually the Mexican kind. Mexican chocolate is dark, slightly bitter, and usually is made with cinnamon and nuts. Mole recipes can sometimes call for unsweetened chocolate as well.

Each ingredient in mole contributes something to the finished sauce, flavor, texture, color, or body. A mole with 30 ingredients is not unheard of, and some mole recipes can contain up to 10 different varieties of chile's. 

Every village in Mexico has its own recipe and some are better known for their mole than others, but every region clams its own sauce. Puebla and Oaxaca are well known for their mole sauces than all the other regions. There are many variations of each sauce out there and there are many recipes that have been passed down from generation to generation. 

I make Mole on a regular basis in my house! My dad passed down my recipe and he got it from my great-grandmother. It's my husbands favorite sauce next to my homemade Honey BBQ sauce. I make mine with chocolate and my sauce has a rusty red color with a good kick that sticks to your gums for a long time. Now, go make some Mole!