Homemade Mole Sauce Recipe
Description
Mole sauce, a beloved and iconic creation from Mexico, carries a deep, rich history and is renowned for its unique complexity. While there are numerous regional variations, the authentic version often involves up to 40 different ingredients. The distinct dark color of the sauce is derived from the use of dark chocolate during preparation, providing a savory and slightly sweet profile that enhances its depth of flavor. Mole is traditionally paired with chicken and rice, but it can also elevate other dishes such as enchiladas or tacos, adding a burst of flavor to a variety of Mexican meals. With a perfect blend of roasted tomatoes, peanuts, chilies, spices, and chocolate, this recipe is an excellent introduction to homemade mole.
Cuisine: Mexican
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chipotle peppers | 2 peppers |
| Onion | 1, sliced |
| Garlic | 2 cloves |
| Tomatoes | 2, whole |
| Raw Peanuts (Moongphali) | 1 tablespoon |
| Star anise | 1 piece |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 2 pieces |
| Dark chocolate | 2-inch piece |
| Dried oregano | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Sultana raisins | 1 tablespoon |
| Makki Ka Atta (Yellow Corn Meal Flour) | 1 tablespoon |
| Butter (Salted) | 1 tablespoon |
| Chicken stock | 1 cup |
| Salt | To taste |
Preparation Time
| Time | 10 minutes |
|---|
Cooking Time
| Time | 60 minutes |
|---|
Instructions
-
Roast the Tomatoes:
Start by heating a saucepan with a bit of oil. Add the whole tomatoes to the pan and roast them until the skin starts to brown slightly. While the tomatoes are roasting, preheat your oven to 180°C (350°F) and let it warm up for about 10 minutes. Once the tomatoes are roasted, turn off the heat and set them aside. -
Roast in the Oven:
Wrap the tomatoes in foil, drizzle with some olive oil, and cover them. Place the foil packet in the oven and roast for 15 minutes, allowing the tomatoes to become tender and further develop their flavors. -
Prepare the Onion and Garlic Paste:
While the tomatoes are roasting, heat some more oil in the same saucepan. Add the sliced onion and garlic cloves. Sauté until the onion softens and becomes slightly golden. Turn off the heat and allow the mixture to cool. Once cooled, transfer the onion and garlic to a blender along with the star anise, cinnamon, cloves, and raisins. Add a bit of water and blend everything into a smooth paste. Set the paste aside. -
Prepare the Tomato and Peanut Paste:
After the tomatoes have roasted and cooled, chop them up. In a blender, combine the chopped tomatoes, toasted peanuts, and chipotle peppers. Blitz them together until you achieve a smooth paste. Set this paste aside as well. -
Make the Roux:
In a large pan, heat the butter over medium heat. Once the butter has melted, add the yellow cornmeal flour (makki ka atta). Stir constantly to form a roux. This will help thicken the mole sauce. -
Add the Liquids:
Gradually pour in the chicken stock, whisking continuously to prevent lumps from forming. Continue whisking until the mixture thickens and becomes a smooth base for your mole. -
Combine the Pastes and Simmer:
Once the sauce base has thickened, add both the onion paste and tomato-peanut-chipotle paste into the pan. Stir everything together, then bring the mixture to a gentle boil. -
Season and Finish:
Add the dried oregano, black pepper, and broken pieces of dark chocolate to the mole sauce. Stir well to incorporate the seasonings and allow the chocolate to melt completely into the sauce. Taste and adjust the salt as needed. Let the mole simmer for an additional 10 minutes, stirring occasionally, until the sauce has reached your desired thickness and flavor balance. -
Serve:
Once ready, your mole sauce is perfect to serve with chicken, paired with some brown sweet corn rice for a traditional and delicious meal. It also works wonderfully with enchiladas, tacos, or any other dish that could benefit from the rich, velvety texture and bold flavors of homemade mole.
Tips and Variations:
- For a Smokier Flavor: Use smoked chipotle peppers to give the mole a deeper smoky undertone.
- Vegan Option: Replace the chicken stock with vegetable stock to make this mole sauce suitable for vegans.
- Adjust the Spice Level: If you prefer a milder sauce, reduce the number of chipotle peppers. Conversely, increase them for a spicier kick.
- Store: This mole sauce can be stored in an airtight container in the fridge for up to a week. The flavors deepen over time, making it even better the next day.
This Homemade Mole Sauce is not only a great side dish but also a versatile ingredient that can be used in various Mexican recipes. Enjoy the rich, complex flavors of this iconic sauce that adds a touch of authenticity to your cooking.
