Dona Maria mole is a traditional Mexican sauce made from chili peppers, nuts, spices, and chocolate. It has a rich, complex flavor and is used to top meats like chicken, turkey, and pork. Mole can take hours to prepare, as the ingredients must be toasted and ground by hand. The process results in a thick, aromatic sauce perfect for special occasions. Many wonder if store-bought mole, like Dona Maria’s, can capture the same depth of flavor as homemade. The answer depends on several factors.
What is mole?
Mole (pronounced MO-lay) has its origins in Mexico dating back hundreds of years. The word mole comes from the Nahuatl word for sauce, “moli.” Traditional mole sauce recipes can contain upward of 20 ingredients and take hours of preparation. Part of this labor-intensive process involves hand grinding chiles, spices, seeds, and nuts into a smooth paste. Common ingredients in mole include:
- Chilies – Mix of dried chili peppers, commonly mulato, pasilla, ancho, and chipotle peppers
- Nuts – Peanuts, almonds, sesame seeds
- Spices – Cinnamon, cloves, coriander, cumin
- Fruits and vegetables – Onions, garlic, tomatoes
- Chocolate or cocoa
- Masa harina
- Stock or broth
The chilies, spices, and seeds provide the distinctive mole flavor, while the nuts thicken the sauce. Chocolate balances the heat of the chilies and contributes richness and subtle sweetness. Slow cooking blends the ingredients into a harmonious, nuanced mole. It can take mole makers years to perfect their recipes, tweaking the balance of ingredients.
Types of mole
There are many styles of mole originating from different regions of Mexico. Here are some of the most common varieties:
- Mole poblano – The most famous and well known mole from the Puebla region. It has a dark brown color and includes chocolate or cocoa.
- Mole negro – “Black mole” prepared with darker chilies and more chocolate, giving an especially deep color.
- Mole coloradito – Reddish mole from Oaxaca made with ancho, pasilla, and cascabel chiles.
- Mole verde – Green mole that gets its color from herbaceous ingredients like parsley, cilantro, and pumpkin seeds.
While red, black, and green moles are most common, there are regional moles in many colors like yellow, orange, and brown. The ingredients and preparation may vary, but a well-made mole always balances sweet, savory, and spicy flavors.
Is Dona Maria mole ready to eat?
Dona Maria mole can be purchased in jars at many grocery stores. As a pre-made mole, it offers convenience compared to making mole from scratch. However, there are some things to consider when using Dona Maria or any prepared mole product.
Flavor
Dona Maria mole is designed to have broad appeal for the mass market. As such, its flavor may be more generic compared to artisanal moles. The depth of flavor will not be the same as mole that has been freshly hand ground and simmered for hours. The chocolate and chili flavors may seem muted. For those accustomed to vibrant, homemade mole, Dona Maria may lack the complex layering of flavors.
Texture
The texture of Dona Maria is smoother and more homogeneous than a rustic, homemade mole. Hand grinding and long cooking gives authentic mole a thicker, slightly grittier texture from the nuts and chili skins. Dona Maria mole has been machine processed and simmered just long enough to develop a smooth consistency with no grit. This can be favorable for some, while mole purists prefer traditional texture.
Spice level
Dona Maria mole has a mild spiciness designed to not be too hot for average consumers. Homemade mole can have considerable heat from the variety of fresh peppers used. The peppers are toasted to intensify their flavor before blending. For those desiring more heat, Dona Maria may lack the fire of true homemade mole. However, its mildness makes it accessible for more people.
Sugar content
As a commercially made product, Dona Maria mole contains added sugars and thickeners not found in homemade versions. This can give it a sweeter, less complex taste. Added sugars also increase the calorie count compared to homemade mole with more natural ingredients. Those on a diet or limiting sugar may prefer homemade mole with less sugars.
Ease of use
The main advantage of Dona Maria mole is convenience. It can be used right out of the jar, requiring no preparation beyond heating. Homemade mole needs significant hands-on work to toast, grind, and mix ingredients before simmering. Dona Maria also has a longer shelf life of over a year compared to homemade that lasts around a week. For fast mole flavor, Dona Maria delivers without the work.
Cost
Prepared Dona Maria mole costs around $5-6 per 16-18oz jar. Making homemade mole from scratch can cost $10-15 for a similar sized batch. However, the homemade version may provide more portions depending on recipes. While Dona Maria requires a smaller upfront investment, homemade mole may have a lower cost per serving.
How to use Dona Maria mole
Dona Maria mole can be used in both traditional Mexican dishes and creative new applications. Here are some tips:
- – For entrees, pour mole over chicken, turkey or pork in a baking dish. Bake until the meat is cooked through and sauce clings to the meat.
- – For chicken enchiladas, dip corn tortillas in mole sauce before rolling around a chicken filling. Top enchiladas with more mole sauce.
- – For mole tamales, use mole as part of the masa filling wrapped in corn husks or banana leaves.
- – As a sauce for vegetables, coat roasted cauliflower, zucchini or eggplant with mole.
- – For mole tacos, heat thick slices of beef in mole until tender. Serve in soft corn tortillas.
- – For mole chilaquiles, simmer fried tortilla chips in mole until soft. Top with queso fresco.
- – For breakfast, spoon mole over fried eggs or bake in a mole frittata.
The rich flavor of Dona Maria mole pairs well with chicken, turkey, pork, beef, and vegetables. It can also add flavor to rice, tamales, enchiladas, and other Latin dishes. Thin with broth as needed to achieve desired consistency.
Conclusion
Dona Maria mole offers a convenient mole flavor compared to labor intensive homemade versions. However, it may lack the depth, heat, and nuance of artisanal mole sauces. The smooth texture and sweetness also differ from traditional moles. For cooks desiring authentic mole flavor, making it from scratch is best. But for a quick mole fix, Dona Maria works well incorporated into many savory dishes. While not exactly like homemade, it provides an acceptable mole substitute. With proper use, Dona Maria mole can add easy mole flavor to everyday meals.