Mole sauce is a rich, flavorful sauce used in Mexican cuisine that contains a blend of chiles, spices, nuts, seeds, and chocolate. With its complex layers of flavor, mole sauce can seem intimidating to cook with if you’ve never made it before. However, mole sauce is extremely versatile and can be used in many dishes beyond just mole poblano. The key is knowing the basic ways mole sauce can be utilized in the kitchen.
What is mole sauce?
Mole sauce originated in the state of Puebla, Mexico and features a blend of dried chiles, spices, nuts and seeds, and Mexican chocolate. There are many variations of mole sauce across the different regions of Mexico, but the most common types are mole poblano, mole negro, and mole rojo. Mole poblano tends to be a dark brown color from mulato, pasilla, and ancho chiles and contains aromatics like cinnamon, cloves, and peppercorns. Mole negro gets its nearly black color from several types of dried chiles that are charred before simmering and also includes plantains, tortillas, seeds, and chocolate. Mole rojo relies on ancho, guajillo, and chipotle chiles for a reddish-brown color and has a flavor reminiscent of barbecue sauce.
No matter what the exact ingredients are, mole sauce usually strikes a balance between sweet, spicy, earthy, and rich flavors. It’s an incredibly complex sauce that provides great depth of flavor. Making mole from scratch is very labor intensive, but store-bought mole paste lets anyone achieve authentic mole flavor at home.
Uses for mole sauce
Now that you have a jar of mole sauce, what should you make with it? Here are some of the most popular ways to use this versatile Mexican sauce:
Mole poblano
The mole poblano is the iconic dish showcasing mole sauce. It features shredded chicken or turkey simmered in mole sauce and served over rice. Garnish with sesame seeds, chopped onion, cilantro, queso fresco, and lime wedges. You can also make enchiladas with shredded chicken and mole sauce.
Mole tamales
For a fun twist on traditional tamales, try making them stuffed with mole sauce seasoned pulled pork or chicken. Wrap the mole-filled masa in corn husks or banana leaves and steam until tender.
Mole coloradito
Mole coloradito means “little red mole” and adds mole sauce to beef for a rich, savory stew. Try beef tips or chuck roast braised in mole sauce until fork tender. Garnish with cilantro and serve with warm tortillas.
Black bean mole soup
Warm up with a comforting bowl of black bean soup seasoned with earthy mole sauce. Saute onions, garlic, and spices, then add black beans, chicken broth, mole sauce, and simmer. Garnish with avocado, queso fresco, and tortilla strips.
Mole burgers
In place of ketchup or barbecue sauce, serve seasoned beef patties smothered in mole sauce on buns. You can also try mole sauce on meatloaf or even chicken wings for a fun twist.
Chocolate mole frosting
If you have mole sauce left over, stir it into whipped cream cheese to make a luscious chocolate mole frosting for cakes and cupcakes. It’s sure to impress guests with its rich chocolate-chili flavor.
Mole vinaigrette
Blend together mole sauce, olive oil, lime juice, cilantro, and garlic for an easy mole vinaigrette dressing. Drizzle over mixed greens, grilled chicken or fish for a Mexican-inspired salad.
Mole marinade
Use 1/4 cup mole sauce mixed with lime juice, oil, cilantro and garlic to create a tasty marinade for chicken, beef, pork, shrimp, or vegetables like cauliflower or squash before roasting or grilling.
Tips for cooking with mole sauce
To get the most flavor and best texture when cooking with mole, keep these tips in mind:
– If the mole sauce is very thick from being refrigerated, gently reheat it with a bit of broth or water to thin it out before adding to dishes.
– For richer flavor, toast nuts, seeds, spices, and chiles before simmering into the mole sauce.
– Go easy on additional seasonings when adding mole sauce to dishes, since it already contains robust seasoning.
– For balancing sweetness, add a touch of sugar or honey if your mole sauce tastes very bitter.
– Mole sauce can slightly thicken sauces and stews. Adjust consistency with broth or water as needed.
– Leftover mole sauce keeps well refrigerated up to 5 days or frozen for 3-4 months.
Types of Mole Sauce
Mole Poblano
Mole poblano originates from the Mexican city of Puebla. It has a very dark, reddish-brown color and contains over 20 ingredients, including ancho chile, mulato chile, pasilla chile, cinnamon, almonds, raisins, garlic, onions, and chocolate. It has a rich, smoky-sweet flavor and thick texture. Mole poblano is traditionally served over turkey or chicken.
Mole Negro
Mole negro, also called mole negro Oaxaqueño, hails from Oaxaca. It gets its striking black color from roasted chiles, toasted tortillas or bread, plantains, toasted sesame seeds, and chocolate. It is very thick and has an earthy, bittersweet flavor. This mole is great with chicken, turkey, or shrimp.
Mole Coloradito
Mole coloradito means “little red mole.” It has a bright red color from ancho, guajillo, and pasilla chiles and a tangy-sweet tomato flavor. In addition to chiles, it contains garlic, onion, cloves, cinnamon, sesame seeds, plantains, almonds, and dried fruit. This type of mole sauce pairs especially well with pork and beef.
Mole Verde
Mole verde contains green ingredients like tomatillos, cilantro, pumpkin seeds, and serrano chiles. It has a vibrant green color and tart, spicy, herby flavor. Mole verde makes a delicious sauce for poultry, seafood like shrimp, or vegetables.
Mole Amarillo
Mole amarillo features yellow chiles like guajillo, costeño, and cascabel. It has a bright golden color and moderate heat balanced by sweetness from plantains, cinnamon, and cloves. Mole amarillo is delicious with poultry, pork, beef, and fish.
Ingredients in Mole Sauce
Mole sauce contains a unique blend of ingredients that creates its signature taste. Common ingredients found in mole sauce recipes include:
Chiles
– Ancho chiles – For raisin-like sweetness
– Pasilla chiles – For fruity flavor
– Mulato chiles – For deep color and richness
– Guajillo chiles – For tangy, medium heat
– Chipotle chiles – For smoky spiciness
Spices and Seeds
– Cumin – Earthy flavor
– Coriander – Citrusy, floral flavor
– Cinnamon – Warm, sweet flavor
– Peppercorns – Heat and fruitiness
– Cloves – Sweet, aromatic flavor
– Sesame seeds – Nutty, toasted flavor
Nuts
– Almonds – Nutty richness
– Peanuts – Deep roasted flavor
– Pecans – Buttery, delicate crunch
Fruits and Vegetables
– Onions – Savory depth
– Garlic – Pungent aroma
– Plantains – Starchy sweetness
– Tomatoes – Bright acidity
Other Key Ingredients
– Mexican chocolate – Richness and subtle sweetness
– Tortillas or bread – Thickening and texture
– Chicken or turkey broth – Provides moisture
The specific amounts and types of chiles, spices, nuts, seeds, and other ingredients vary widely between mole sauce recipes, leading to the many delicious regional variations found across Mexico.
Mole Sauce Substitutes
Don’t have all the ingredients to make mole sauce from scratch? Here are some convenient substitutes you can use in mole sauce:
For Mulato Chiles
– Ancho chiles
– Pasilla chiles
– Guajillo chiles
– Additional chipotle chiles
For Ancho Chiles
– Guajillo chiles
– Mulato chiles
– Pasilla chiles
– Dried poblanos
For Pasilla Chiles
– Mulato chiles
– Ancho chiles
– Cascabel chiles
– Dried guajillos
For Mexican Chocolate
– 1 oz unsweetened baking chocolate + 1 tsp cinnamon + 1/4 tsp chili powder
For Plantains
– Bananas
– Potatoes
– Sweet potatoes
– Butternut squash
For Seeds like Pepitas
– Sunflower seeds
– Sesame seeds
– Hemp seeds
– Almonds
Get creative mixing different dried chiles, spices, seeds, and nuts to craft your own unique mole sauce flavor profile if needed. The possibilities are endless!
Making Mole Sauce from Scratch
Here is a step-by-step guide to making authentic mole sauce from scratch:
Ingredients
– 8 dried mulato chiles
– 4 dried ancho chiles
– 4 dried pasilla chiles
– 1 onion, quartered
– 5 garlic cloves
– 2 tablespoons sesame seeds
– 1 tablespoon coriander seeds
– 1 teaspoon cumin seeds
– 1 teaspoon black peppercorns
– 3 whole cloves
– 1 cinnamon stick
– 1 ounce Mexican chocolate
– 2 tablespoons raisins
– 2 tablespoons almonds
– 3 tablespoons peanut butter
– 3 cups chicken broth
Instructions
- Remove stems and seeds from dried chiles. Rinse chiles to remove dirt or debris.
- Place chiles in a skillet over medium heat. Toast lightly for 2-3 minutes per side to enhance flavor.
- Transfer toasted chiles to a bowl and cover with boiling water. Soak 30 minutes to rehydrate.
- Meanwhile, toast onion, garlic, sesame seeds, coriander, cumin, peppercorns, cloves, cinnamon, raisins, and almonds for 2-3 minutes in the skillet over medium heat.
- Drain chiles, reserving soaking liquid. Add chiles and toasted ingredients to a blender.
- Add Mexican chocolate, peanut butter, and 1 cup of the chile soaking liquid.
- Blend on high speed until a smooth paste forms, adding more soaking liquid as needed.
- Pour mole paste into a large saucepan. Stir in chicken broth and simmer 20-30 minutes.
- Season to taste with salt. Mole sauce can be used immediately or stored refrigerated up to 1 week.
The blend of chiles, spices, nuts, seeds, and chocolate creates an incredibly rich, complex mole sauce with sweet and savory layers of flavor. Enjoy this mole sauce in your favorite Mexican dishes!
Common Questions about Mole Sauce
Is mole sauce spicy?
Mole sauce has a mild to moderate spiciness depending on the types of dried chiles used. It contains a blend of flavors, not just heat. Certain types like mole poblano have a very mild heat level, while mole coloradito is more spicy.
What does mole sauce taste like?
Mole sauce has a rich, complex flavor with notes of chili pepper, chocolate, nuts, spices, and dried fruit. It often strikes a balance between sweet, savory, smoky, and spicy flavors.
How do you use mole sauce?
Popular uses for mole sauce include mole poblano, enchiladas, tamales, stews, marinades, vinaigrettes, and even desserts. It pairs especially well with poultry, beef, and pork.
How long does homemade mole sauce last?
Homemade mole sauce can be refrigerated in an airtight container for up to 1 week. It can also be easily frozen for 3 to 4 months.
Can I substitute paste for homemade mole?
Yes, mole paste is a convenient shortcut to use in place of homemade mole sauce. Look for brands without many additives or preservatives for best flavor.
Conclusion
With its complex medley of flavors, mole sauce may seem intimidating but it’s quite easy to incorporate into your cooking. Use it to season meat stews, dress up chicken and rice, fill enchiladas, or top off tamales. Or go sweet by swirling it into frosting or using as a sauce for chocolate desserts. With so many uses ranging from savory to sweet, mole sauce is a versatile Mexican staple to keep on hand in your pantry. Once you learn how to use its rich, robust flavors in the kitchen, you’ll never look at mole sauce the same way again.