Robin: Google “easy mole” and you will get back a gajillion links to recipes for this traditional Mexican delicacy. While it certainly delights me that this exquisite sauce is well-known enough outside its native land to have a plethora of recipes published for it in English, I know enough to realize that not everything labeled “mole” closely resembles the real thing. Those recipes which are relatively authentic call for many ingredients, several of which the average English-speaker is not familiar with or would not know where to obtain.
Fortunately, there is an alternative for the beginning mole-preparer. Although many sophisticated gourmets and experienced Mexican cooks would disparage this option, I find store-bought mole sauces quite acceptable for those just starting out on this flavor adventure.
For basic information about mole, see my article Mole Sauce for Beginners
So how can I make mole at home?
If you enjoy creating complex sauces from scratch, definitely go for it! Find a mole recipe that sounds doable—scroll down for a few suggestions—and make it. It will probably be one of the most satisfying experiences you’ll ever have in the kitchen.
If, on the other hand, you are not ready for such labor-intensive cooking (or just not able to do it at this time), you can purchase mole at the store, either in ready-to-eat form or in a paste that is easy to prepare. Doña María, La Costeña, and Teloloapan are common brands, though there are many others. Look for them in international or Hispanic aisle of a large supermarket, or in one of the smaller Mexican grocery stores that exist in many parts of the United States.
Heat-and-Serve Mole
Ready-to-serve mole sauce generally comes in a pouch or a soft-sided box similar to those that wine is sold in (though usually much smaller). All you need to do with this is open the package, pour the mole into a saucepan, and heat it slowly, stirring often to avoid burning, which it is prone to. The sauce can then be poured over hot, cooked poultry or pork; alternately, the cooked meat can be added to the sauce and heated along with it. Voilà! You have just prepared mole at home.
Paste Mole
Paste mole usually comes in small jars, and is found in the same section of the store as the ready-to-serve kind. There may be anywhere from 1 to maybe half a dozen varieties available for purchase. Jarred mole paste requires an additional step before eating: it must be diluted. Empty the paste into a saucepan over low heat and add chicken (or other) broth at a ratio of about 3 parts liquid to one part mole. Slowly break the paste up with a spoon as it heats.
Keep stirring (mole burns easily) until the desired texture is reached, adding more broth, if necessary. Some cooks add other ingredients, such as tomato paste or unsweetened peanut butter, but these are not required; the thinned mole paste itself is all you need. Once the paste has been diluted into a sauce, it can be used in the same way as the ready-to-eat variety–that is, poured over or heated with cooked pieces of poultry or meat.
How much mole you serve to each person will vary according to your preferences, but as a rule of thumb, calculate about 1 cup of sauce per serving. (Once you get hooked on mole, you’ll make double batches of the stuff just so you’ll be sure to have leftovers!)
Regardless of whether your mole was a liquid or a paste as it came out of the package, its final consistency is one of personal preference. If the sauce seems too thick, add a little more water or broth; it it’s too thin, let it cook down (though always being careful to not let it burn).
One final note about packaged mole: Culinary snobs and those accustomed to making everything by scratch will try to dissuade you from purchasing ready-to-serve or paste moles, saying that they are not worth the trouble. Do not listen to these people! Certainly many traditionally-crafted homemade moles are leaps and bounds ahead of the packaged kind in both authenticity and flavor, but many of us do not have easy access to such delicacies. If the choice is between preparing a store-bought mole and having none at all, always choose the former; otherwise, you will be missing out on one of the world’s greatest eating experiences.
On the other hand, if you are ever able to visit a traditional market in Mexico where artisanal mole paste is sold in bulk, don’t miss the opportunity. These vendors will have anywhere from a few to up to a couple of dozen varieties for sale, displayed in clay pots or plastic buckets. Simply the aroma of the display is a wonder to experience! You may ask to sample some of these pastes, but be warned: you will be tasting the concentrated mole paste, not the final product after it has been diluted, so the flavor will be extremely strong.
Once you finally decide on a bulk mole to purchase, the vendor will spoon out and weigh the desired amount, place it into a plastic bag, then seal the bag with a knot. Pay for your purchase, go home and prepare the sauce, and know that you have just participated in an age-old practice that began long before Europeans even knew that the “New World” existed.
What can I serve and eat my mole sauce with?
In Mexican restaurants, mole is most often served poured over chicken, commonly a leg and thigh piece, and called pollo con mole (or mole con pollo). It will usually come with white rice—and perhaps some refried beans—on the same plate. Sometimes the mole sauce itself is garnished with toasted sesame seeds or chopped raw onion. It certainly is tasty when served in this way, but there are many other possibilities.
In Mexican homes, mole`s role is a little less rigid. The meat served with it just as often pork or turkey (on very special occasions), less frequently, beef or goat meat. Vegetables—most typically, squash varieties such as chayote and chilacayote—or potatoes may be added to the mix to stretch the dish as well as to lighten it up a bit.
Start your mole adventure by adding boiled chicken pieces or chunks of boiled pork to your prepared sauce, letting it simmer a few minutes, and serving it with freshly cooked rice. Don’t load the plate up with other foods; mole should be the star, accompanied by the mild-tasting meat and rice. Store any leftovers in the fridge.
What can I do with leftover mole?
In Mexico, leftover mole sauce is a treasure, and never wasted. Try one or more of the following idea:
- If there is leftover cooked poultry or meat as well as the mole itself, the meat can be shredded, simmered in the mole sauce until the mixture is nearly dry, then used as filling for empanadas or tamales. This preparation is also excellent when used as filling for a sandwich made with substantial Mexican white bread such as bolillo or a richer, softer bread such as a croissant.
- Make mole enchiladas (known as enchiladas de mole or enmoladas), mole chilaquiles, or pastel azteca (a layered corn tortilla casserole).
- Reheat and spread a layer of mole on tostadas (corn tortillas fried or baked until hard), then sprinkle with a little diced onion and Mexican cream or a little crumbled queso fresco.
- Pour a spoonful of mole over cooked rice, fried/scrambled eggs, or a fried or baked pork chop.
- Used heated leftover mole as a dipping sauce for tortilla chips, onion rings, or fried breaded cheese or zucchini sticks.
- If there is only a small amount of leftover mole, freeze it in an ice cube tray or other tiny container. Place frozen cubes in a zip-top bag, then take one out and add to some other sauce or stew. Voilà! Instant depth of flavor for your chili, barbecue pulled pork, or stewed beans, for example.
I’m ready to make a mole from scratch. What are a few good recipes?
Good for you! Making your own mole requires lots of time and patience, but will pay off handsomely, not only in the flavor of the finish product but also in the wonderful aromas you will experience along the way as you toast or the ingredients, either one by one or in small batches.
Choose one of these recipes to get started:
- Mole Poblano
- Authentic Mole Sauce
- How to Make Mole Poblano
- Amarillito (Yellow) Mole with Chicken
- Mole Verde (Green Mole) with Pork and White Beans
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*Complete photo credits:
Mole being cooked on charcoal stove: (c) Krista on Flickr, Creative Commons 2.0 license, no modifications made C
Bulk mole in market: (c) David Boté Estrada on Flickr, Creative Commons 2.0 license, no modifications made
Mole enchiladas: (c) Ruth Hartnup on Flickr, Creative Commons 2.0 license, no modifications made
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