What is Mole? A Deep Dive into Mexico’s Iconic Sauce

Mole is a Mexican sauce that’s versatile enough to use in a variety of Mexican dishes. 

Mole plays a significant role in Mexican culture and cuisine. Cooking your traditional mole can take hours and require a lot of ingredients. To cook a mole, you’ll need multiple chilis, spices, sweeteners, and thickeners. How you cook your mole will determine how long the process will take.

This article covers everything there is to know about the mole, including what it is, the history, and the recipe. 

What Is Mole?

Mole is Mexico’s national dish with a complex richness that’s usually passed down through family recipes. 

This popular latin sauce is a crucial aspect of the Mexican culinary culture. Mole can add flavor and be used on multiple dishes.

However, you don’t use a mole as an accent but more as the signature flavor. 

Your sauce must have nuts, fruit, tomatoes (or tomatillos), a blend of spices, and some chili pepper blend to classify as a mole.

The most common Mexican peppers used in a mole are Mulato, Ancho, or Chipotle. Many recipes also call for the use of chocolate. 

Mole can vary in ingredients, consistency, and even color. Some mole is green instead of brown. And it can be thick or thin.

Challenges of Making Mole

Attempting to make mole from scratch isn’t an easy feat. The ingredients alone make a mole more difficult than other dishes.

Most traditional moles have more than thirty ingredients. There are even recipes that can contain more than 100 ingredients! 

Another issue that makes it challenging to create an authentic mole is that you need equipment that you may not already have on hand.

For instance, you will need a mortar and pestle (Molcajete) or Molino grinders to grind down your ingredients after you’ve roasted them.

If being traditional isn’t a factor, you can use a blender or food processor. 

Finally, making your mole sauce requires hours to complete.

Once you’ve shopped for and prepped your ingredients, you have to add them to stock. The concoction then has to cook on low heat for hours.

Additionally, you have to keep adding liquid to your sauce to reach the ideal consistency and flavor. 

Mole Variations

There are different varieties of mole that are commonly replicated.

The most common mole is poblano, which consists of over twenty ingredients, including poblano peppers and chocolate.

Mole poblano is often referred to as the official national dish of Mexico.

Other common varieties are mole negro, which came from Oaxaca and is the most complex.

This version needs hoja santa, translated to “sacred leaf.”

Pipian mole uses squash seeds and comes from around Mexico City. 

Mole is often regionally influenced and uses local ingredients to create unique versions.

Each variety has a unique twist.

But almost all versions include chocolate and peppers.

There are currently over 300 types in Mexico alone. 

 Some of the most common moles are:

• Mole Poblano 
• Mole Negro
• Mole Coloradito
• Mole Chichilo
• Mole Rojo
• Mole Amarillo
• Mole Verde
• Mole Manchamantel

History of Mole

Mole got its name from “mōlli,” which means sauce in Nahuatl, the Aztec native language, which is still spoken by most Mexicans today.

However, the exact origins cannot fully be traced. Two Mexican states claim ownership: Puebla and Oaxaca.

Some believe a mole started in the 16th century.

According to legend, nuns from the Convent of Santa Rosa in Puebla created a mole while preparing a visiting archbishop’s meal.

They used all the ingredients they had on hand to make a thick, flavorful sauce.

Another legend says that a mole has been around before the pre-Spanish conquest.

In this version, Aztec King Montezuma served the chocolate-spiced dish to Spanish conquistadors he believed were gods.

But historically, it is thought that chocolate would not have been used at the time, as it was considered a reverent ingredient. 

Did you know? In 2005, the record was set for the most massive batch of mole ever made. This record happened at a mole festival that took place in Puebla, Mexico.

A whopping 1,700 pounds of mole paste and 5,550 pounds of chicken were used.

The batch was cooked in a pot that was over six feet tall and eight feet in diameter. Holy mole!

How to Make Mole

To make a mole, you need to collect all of your ingredients.

What ingredients you need will depend on the version you are using.

The great thing about making your mole is that you can customize your mole to meet your unique taste profile, leaving out ingredients you don’t like and incorporating ones you do. 

Ingredients

The ingredients for mole will vary, depending on your tastes.

The contents can be broken into five specific categories:

• Sour
• Sweet (sugar and fruits)
• Chilies
• Spices
• Thickeners (tortillas, seeds, nuts)

For this recipe, you’ll need chicken, chicken stock or broth, lard, onion, your choice of seeds (pumpkin, coriander, and cumin are common), chiles (pasilla, ancho, chipotle, negro), tomatoes or paste, spices, and dark chocolate (Mexican if possible).

You can remove the seeds and ribs from your peppers to reduce the spiciness of your mole. You can also use less pasilla or chipotles.

Mulatto or Padilla chiles can be used in place of ancho. Guajillo chiles add more spiciness. 

If you are using dried peppers, soak them in warm water for thirty minutes to allow them to rehydrate.

You can use orange juice, brown sugar, maple syrup, or honey to sweeten your mole. 

Mole Recipe

Next, follow these steps. We’ve written these instructions to make the process more straightforward, using regular kitchen appliances instead of traditional cooking methods. 

1. Cook your chicken. You can use breasts, thighs, legs, or a whole chicken. If you don’t want to add the chicken to your mole, you can put it aside for another recipe and save the broth, which is a crucial part of your mole base.
2. Toast all of the needed ingredients like seeds, spices, nuts, and chilis on medium heat. Cook for about three minutes, continuously stirring. Be sure you split your chilis open and cook with plenty of space and lard or oil. You may need to add more as you cook each ingredient separately. 
3. Next, you will need to blend your ingredients. Transfer all of your toasted ingredients into a food processor or blender. Add in your broth, chocolate, and chicken (if you choose). Then blend until the mixture is smooth. 
4. Your final step is to warm your mole. Simmer your mixture at medium-low heat until it reaches the desired thickness. The longer it cooks, the thicker it will be.

How Was Mole Traditionally Made?

Traditional mole is a labor-intensive process that showcases the rich culinary heritage of Mexico, requiring patience, skill, and a wide variety of ingredients.

Here’s how mole was traditionally made, using time-honored methods passed down through generations:

1. Gathering Ingredients
   Mole recipes can contain 20 to 30 different ingredients, depending on the region and type. Some of the key components include:
   • Chilies: Different types of dried chilies like ancho, pasilla, mulato, and chipotle provide the foundation for the sauce.
   • Nuts and Seeds: Almonds, peanuts, sesame seeds, and pumpkin seeds are often toasted and used to add depth and creaminess.
   • Spices: A blend of spices like cinnamon, cloves, cumin, and coriander gives mole its complex aroma.
   • Fruits and Vegetables: Tomatoes, garlic, onions, and occasionally dried fruits like raisins add sweetness and balance to the heat.
   • Mexican Chocolate: A key ingredient in some versions of mole, this unsweetened chocolate adds bitterness and richness.
2. Toasting and Roasting
   The first step in traditional mole-making is to toast and roast the ingredients. Chilies are toasted on a dry comal (griddle) until fragrant, while seeds and nuts are toasted until golden brown. The process enhances the flavors of each ingredient, adding complexity to the final sauce.
3. Soaking and Softening
   Dried chilies are soaked in hot water to soften them before being ground into a paste. This step is crucial for creating a smooth, rich sauce, as the softened chilies blend better.
4. Grinding the Ingredients
   Traditionally, ingredients were ground using a metate, a large, flat stone tool with a grinding stone, to form a smooth, thick paste. The nuts, seeds, and roasted ingredients are ground first, followed by the soaked chilies, spices, and chocolate. This step can take hours, as each ingredient needs to be ground finely to achieve the perfect consistency.
5. Cooking the Mole
   Once all the ingredients are ground into a paste, they are slowly cooked in a large clay or cast iron pot. The paste is mixed with broth (usually chicken or vegetable) and simmered for several hours, allowing the flavors to meld together. The mixture must be stirred frequently to prevent burning, as the mole thickens and deepens in color over time.
6. Adjusting the Flavor
   Throughout the cooking process, mole-makers traditionally taste and adjust the sauce. More broth or water may be added to achieve the desired consistency, and spices or chocolate might be adjusted for balance. The sauce is cooked until it reaches a thick, velvety texture.
7. Serving the Mole
   Once the mole is done, it is traditionally served over chicken or turkey, accompanied by rice or tortillas. Mole can also be stored for later use, as the sauce often tastes even better the next day after the flavors have had more time to develop.

Popular Dishes Made with Mole

Mole is a versatile sauce that enhances many traditional Mexican dishes, providing depth and richness to every bite.

Here are some of the most popular dishes made with mole:

• Mole Poblano with Chicken or Turkey: Perhaps the most famous mole dish, Mole Poblano is typically served over chicken or turkey. The rich, dark sauce, made with ingredients like chocolate and chili peppers, pairs beautifully with poultry, making it a staple at special occasions like weddings and holidays.
• Enmoladas: Similar to enchiladas, enmoladas are tortillas filled with ingredients like chicken, cheese, or beans, and then drenched in mole sauce. The mole adds a unique, savory flavor to this comforting dish.
• Tamales with Mole: In many regions of Mexico, tamales are often filled or topped with mole. This combination of soft, steamed masa and flavorful mole sauce creates a dish that is both hearty and rich, perfect for celebrations.
• Mole with Pork or Beef: While chicken is the traditional pairing, mole also complements pork and beef. Mole Amarillo, for example, is often served with pork, while heartier moles like Mole Negro can pair well with beef.
• Mole Served Over Rice: For a simpler dish, mole can be spooned over a bed of rice. This allows the flavors of the mole to shine, with the rice acting as a neutral base to soak up the sauce’s complexity.
• Mole Pizza or Tacos: In more contemporary Mexican cuisine, mole has found its way into creative dishes like mole pizza or tacos. These modern takes offer a fun and flavorful twist on the traditional sauce.

Each of these dishes showcases the versatility of mole, whether it’s used as a topping, filling, or base. The rich, complex flavors of mole can elevate any meal into something special, reflecting the sauce’s deep cultural significance in Mexican cuisine.

Where to Buy Mole or Mole Ingredients

If you’re not ready to make mole from scratch or want to explore different variations, there are several options to buy high-quality mole or its ingredients.

Here are some great places to find mole products:

• Supermarkets: Many large grocery stores carry mole pastes or premade sauces in their international or Mexican food sections. Popular brands include Doña María, which offers a variety of mole types like Mole Poblano or Mole Verde in convenient jars.
• Local Mexican Markets: If you’re looking for more authentic, handmade mole pastes or fresh ingredients like dried chilies and Mexican chocolate, local Mexican markets or specialty food stores are your best bet. These markets often carry regional varieties that might not be available at larger supermarkets.
• Online Retailers: There are numerous online stores specializing in Mexican products where you can purchase mole pastes, premade sauces, and even full mole kits. Websites like MexGrocer and Amazon offer a wide selection of mole products, including traditional ingredients like pasilla peppers and almonds if you want to make mole from scratch.
• Gourmet Stores: Specialty gourmet stores might offer premium mole pastes or artisanal varieties. These are great for those who want a more elevated or unique take on traditional mole.
• Mole at Restaurants: If you’re more inclined to taste mole before attempting to make it at home, many Mexican restaurants, especially those focusing on regional cuisine, will feature mole dishes. Oaxaca and Puebla restaurants, in particular, often highlight mole as a signature dish.

No matter how you choose to enjoy mole—whether making it from scratch or using a high-quality premade version—it’s easier than ever to find mole sauces and ingredients both in-store and online, bringing the authentic taste of Mexico straight to your kitchen.

The Timeless Appeal of Mole in Mexican Cuisine

Mexican Mole sauce is a richly flavored salsa with over 300 variations.

This sauce is the national dish of Mexico and plays a large role in their culture and heritage.

Family recipes are often handed down through generations and feature regional ingredients and unique twists.

It can be made simply in hours or take an entire day using traditional tools and tricks. 

Sources

• In The Kitchn: How to Make Mole Sauce
• MyRecipes: Everything You Need to Know About Mole Sauce
• The Forked Spoon: Mexican Mole Sauce Recipe (Chicken Mole)
• The Manual: Diving Into Mole, One of Mexico’s Most Famous Sauces

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