Mole
Cowbridge Kitchen
About This Recipe
A lot of people assume that Chilli-con-Carne is the national dish of Mexico, but you would be wrong. Mole (pronounced Mol-a) is the national dish of Mexico.
Mole is a spicy paste that is used in cooking. I have used this in my Mexican Lasagne to add a true authentic taste of Mexico.
As you will see from the recipe there are a lot of ingredients in Mole, but it is not that difficult to make as most of it just goes into a food processor and there is not a lot of cooking involved.
Mole is more of an ingredient than a dish in its self, and it can be used in many different meals.
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The history of mole, a traditional Mexican sauce, is rich and complex, reflecting the diverse cultural influences that have shaped Mexican cuisine.
Originating from pre-Hispanic times, mole was initially created by indigenous peoples using local ingredients such as chili peppers, spices, and chocolate.
The arrival of Spanish colonizers in the 16th century introduced new elements, including nuts and various spices, which further enriched the sauce's flavor profile.
Over the centuries, mole has evolved into numerous regional variations, each with its unique ingredients and preparation methods, making it a symbol of Mexican culinary heritage.
Today, mole is celebrated not only for its intricate taste but also for its cultural significance, often served during special occasions and festivities.
15 mins Prep time
30 mins Cooking time
Time
This is based on a 16g serving
1 tablespoon
Calories: 12
Protein: 0.2g
Fat: 0.6g
Carbohydrates: 1.7g
Fiber: 0.2g
Sugar: 1.1g
Nutrition
Servings
Anybody can have a go at this recipe, but a novice will find it difficult
Difficulty
What is Molé
Mole is the national dish of mexico, despite popular misconception that the national dish is Chilli con Carne.
There are a lot of ingredients in Mole and not all recipes for making Mole are the same. A few key ingredients can always be found, Peanuts, Cocoa Powder and Chilli.
This thick Mexican sauce is often used in mexican recipes such a Chilli-con-Carne.
Cuisine:Mexican
ingredients
60 g Flour (Plain)
1 Onion (Diced)
1 teaspoon of Chopped Garlic
1/2 Tin of Chopped Tomatoes
70 g Sun Dried Tomatoes
30 g Unsalted Peanuts
30 g Oregano
1/2 teaspoon of Cinnamon (1 Stick)
1/2 teaspoon of Chinese Five Spice
1/4 teaspoon of Black Pepper
1/4 teaspoon of Thyme
1 teaspoon of Cocoa Powder
1 Medium Chilli (Diced & seeded)
1/4 teaspoon of Chilli Flakes
1/4 teaspoon of Chilli Powder
750 ml of Chicken Stock ( 4 stock cubes)
1 Clove
Cooking Instructions
- Melt the 60 g of beef dripping or lard in a pan.
- Fry off the onion , Garlic & Chilli until the onion is translucent
- 1/2 Tin Chopped tomatoes
- 70 g Sun Dried tomatoes **
- 30 g Unsalted Peanuts
- 30 g Oregano
- 1/2 teaspoon of Cinnamon
- 1/2 teaspoon of Chinese five spice
- 1/4 teaspoon of Black Pepper
- 1/4 teaspoon of Thyme
- 1 teaspoon of Cocoa Powder 1/4 teaspoon of Chilli Flakes
- 1/4 teaspoon of Chilli Powder
- 1 Clove
- Add the 750 ml of Chicken stock to the pan
- Mix well.
- Add the contents of the food processor to the stock and mix together well.
- Leave to cook on a low heat for 30 minutes.
Add the following ingredients into a food processor
When the Onions , Garlic & Chillies are cooked add them to the food processor. Add a little more oil to the pan then add the 60 g of flour to form a roux.
Although Molé is the national dish of Mexico it is more of an ingredient for other recipes such as Chilli con Carne.
