Authentic Mole Sauce

Authentic Mole Sauce: A Culinary Journey through Mexican Flavors

Embark on a culinary journey through the vibrant flavors of Mexico with our Authentic Mole Sauce recipe! Mole, a rich and complex sauce, is a staple in Mexican cuisine and is celebrated for its depth of flavor and versatility. Made with a combination of dried chiles, spices, nuts, and chocolate, this sauce is a true labor of love that brings together sweet, savory, and spicy elements in perfect harmony. Join us as we explore the traditional ingredients and techniques required to create this beloved Mexican dish, and prepare to delight your taste buds with a taste of authentic mole sauce.

Ingredients

Produce

  • 2 Dried Ancho chiles
  • 3 Dried Chipotle chiles
  • 2 Dried Guajillo chiles
  • 1/2 head Garlic
  • 1 Onion
  • 1/3 cup Peanuts
  • 1/4 cup Raisins
  • 1 tbsp Dried thyme
  • 5 Tomatillos
  • 2 Tomatoes

Canned Goods

  • 3 cups Chicken broth

Baking & Spices

  • 6 Whole allspice berries
  • 3 Cinnamon sticks
  • 5 Whole cloves
  • 5 oz Dark chocolate
  • 1 tbsp Lard
  • 1 tsp Salt
  • 3 tbsp White sugar

Nuts & Seeds

  • 2 tbsp Cumin seeds

Bread & Baked Goods

  • 2 Corn tortillas
  • 1 Dinner roll

Instructions

Preparing the Ingredients

  1. Heat a dry skillet over medium heat. Toast the dried chiles, turning occasionally, until fragrant, about 2-3 minutes.
  2. Remove the stems and seeds from the toasted chiles and place them in a bowl. Cover with hot water and let soak for 15-20 minutes, or until softened.
  3. Meanwhile, peel and roughly chop the garlic, onion, and tomatillos. Core and chop the tomatoes.
  4. In the same skillet, toast the peanuts, raisins, dried thyme, and cumin seeds until fragrant, about 2-3 minutes. Remove from heat and set aside.

Making the Mole Sauce

  1. In a large saucepan, heat the lard over medium heat. Add the chopped garlic and onion and cook until softened, about 5 minutes.
  2. Add the toasted peanuts, raisins, thyme, and cumin seeds to the saucepan. Cook for an additional 2-3 minutes.
  3. Drain the soaked chiles and transfer them to a blender along with the cooked ingredients from the saucepan.
  4. Add the tomatillos, tomatoes, allspice berries, cinnamon sticks, cloves, dark chocolate, salt, sugar, and chicken broth to the blender.
  5. Blend until smooth, adding more chicken broth if necessary to achieve a thick but pourable consistency.

Cooking the Mole Sauce

  1. Pour the blended mixture back into the saucepan and bring to a simmer over medium-low heat.
  2. Cook the mole sauce, stirring occasionally, for 20-30 minutes to allow the flavors to meld and the sauce to thicken.
  3. Taste and adjust seasoning, adding more salt or sugar if needed.

Serving

  1. Once the mole sauce is ready, remove it from the heat and let it cool slightly.
  2. Serve the mole sauce over your favorite dishes such as chicken, enchiladas, or tamales.
  3. Garnish with sesame seeds, chopped cilantro, or a sprinkle of crumbled queso fresco, if desired.

Cook Notes and Variations

  • Vegetarian Option: Omit the lard and use vegetable oil instead to make the mole sauce vegetarian-friendly.
  • Nut-Free Option: If you have nut allergies, you can omit the peanuts from the recipe or substitute them with pumpkin seeds (pepitas) for a similar texture.
  • Extra Spicy: For a spicier mole sauce, add more chipotle chiles or include some of the chile seeds when blending.

Keto and Low-Carb Versions

Keto Authentic Mole Sauce

  • Substitute the white sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener.
  • Use unsweetened dark chocolate with a higher cocoa content to reduce the carb content.
  • Serve the mole sauce over keto-friendly dishes such as grilled chicken or roasted vegetables.

Low-Carb Authentic Mole Sauce

  • Follow the keto version adjustments, focusing on minimizing the carb content while still enjoying the rich flavors of this sauce.

Frequently Asked Questions (FAQs)

Q: Can I make mole sauce ahead of time?

A: Yes, mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving.

Q: Can I freeze mole sauce?

A: Yes, mole sauce freezes well. Allow it to cool completely before transferring it to an airtight container or freezer-safe bags. Freeze for up to 3 months and thaw in the refrigerator before reheating.

Q: Is mole sauce spicy?

A: Mole sauce can vary in spiciness depending on the types of chiles used and whether the seeds and membranes are included. This recipe has a mild to medium level of heat, but you can adjust it to your preference by adding more or fewer chiles.

Experience the rich and complex flavors of Mexico with our Authentic Mole Sauce recipe. From the earthy warmth of dried chiles to the subtle sweetness of dark chocolate, each spoonful of this sauce is a celebration of Mexican culinary tradition. Whether served over chicken, enchiladas, or tamales, mole sauce is sure to elevate any dish to new heights. So gather your ingredients, roll up your sleeves, and prepare to savor the authentic taste of Mexico with this delicious mole sauce recipe!