Mole is a traditional Mexican sauce that has a rich, complex flavor and comes in many varieties. However, for those unfamiliar with Mexican cuisine, the pronunciation of the word “mole” can be confusing. This article will provide a quick answer on how to properly pronounce mole, give background information on this iconic sauce, and explain the different types of mole you may encounter.
Quick Answer: How to Pronounce Mole
Mole is pronounced as “MO-lay” in English. The accent is on the first syllable “MO”, and the second syllable rhymes with the English word “say”. It is not pronounced as “mol” like the animal or as “molly”.
What is Mole?
Mole (pronounced MO-lay) is a quintessentially Mexican sauce that contains chiles, spices, nuts, seeds, and chocolate. It has a very complex, robust flavor that balances savory and sweet notes. Mole can contain 20 or more ingredients, resulting in a unique depth of flavor.
The origins of mole can be traced back to the ancient Aztecs and Mayans, who made early versions of the sauce. However, mole as we know it today developed in the states of Puebla and Oaxaca. The people of Puebla, in particular, are renowned as masters of mole and take great pride in their traditional mole recipes.
Key Characteristics of Mole
- Contains chile peppers – Typically a mixture of dried and fresh chiles.
- Rich and thick – Mole gets its signature thickness from peanuts, almonds, sesame seeds or other nuts/seeds.
- Chocolate – Many types contain Mexican chocolate, which adds subtle sweetness.
- Warm spices – Common spices include cinnamon, clove, cumin and black pepper.
- Includes herbs – Thyme, marjoram and bay leaves are often used.
- Complex and robust flavor – Mole balances savory, sweet, spicy and bitter notes.
- Long simmered – The ingredients are slowly simmered together for a deeply developed flavor.
The result is a smooth, thick sauce with layers of flavor that complements proteins like chicken, turkey and pork exceptionally well.
Types of Mole
There are many different types of mole inspired by regional styles and ingredients across Mexico. Here are some of the most common varieties:
Mole Poblano
Mole poblano is considered a national dish of Mexico. It originates from the state of Puebla and contains about 20 ingredients, including ancho chiles, almonds, raisins, cinnamon, chocolate and more. Mole poblano has a rich brown color and is one of the most complex and revered moles. It is commonly served over turkey or chicken.
Mole Negro
Also known as mole Oaxaqueño, this intensely flavored, nearly black mole comes from Oaxaca. It relies on chilhuacles negros chiles, charred herbs, nuts, seeds and chocolate for its distinct color and smoky flavor. Mole negro pairs especially well with beef or chicken.
Mole Verde
Mole verde contains fresh, unripened green chiles and herbs like parsley, cilantro and jalapeños. It has a vibrant green color and lively, tangy flavor. Mole verde is lighter than other moles and works well with chicken and pork.
Mole Amarillo
Mole amarillo is yellow in color and contains guajillo chiles, tomatoes, garlic, cumin and yellow onions. It has a tart, tangy flavor and thin consistency. Chicken is the classic match for mole amarillo.
Mole Pipián
Mole Pipián is greenish-yellow and relies on pumpkin seeds to thicken it instead of other nuts/seeds. Hoja santa and epazote herbs, poblano peppers and spices make up the base. It’s a flavorful alternative option for vegetarians.
Mole Rojo
Mole rojo, sometimes called mole coloradito, contains ancho, mulato and pasilla chiles that give it a red hue. Onions, garlic, thyme and Mexican chocolate round out the flavor. It pairs especially well with chicken.
How is Mole Sauce Made?
Making authentic mole sauce is an intensive, laborious process that requires patience and care. Here are the basic steps:
Toast and Rehydrate Dried Chiles
Many moles rely on dried chiles, like ancho, mulato, pasilla, chilhuacle negro and guajillo. The chiles are toasted to bring out their flavors, then soaked in water to rehydrate until soft. The soaking liquid is later blended into the mole.
Cook Aromatic Vegetables
Onions, garlic and tomatoes form the aromatic backbone. They are sautéed until soft and fragrant.
Toast Nuts and Seeds
Almonds, peanuts, pumpkin seeds, sesame seeds and other nuts/seeds are toasted to intensify their nuttiness. They add richness and help thicken the sauce.
Bloom Spices
Warm spices like cinnamon, cloves, allspice and black pepper are bloomed in oil to release their essential oils.
Simmer Broth and Cook Thickeners
The mole paste is simmered in broth and stirred frequently. Corn masa, breadcrumbs or nuts/seeds help thicken it into a smooth sauce.
Flavor with Bitter Chocolate and Herbs
Mexican chocolate adds subtle sweetness, while bitter chocolate enhances depth. Herbs like thyme and marjoram round out the flavor.
Finish with Salt and Simmer
Once the mole comes together, salt is added to balance the flavors. It simmers for 1-2 hours so the moles mellows and develops.
The entire mole making process takes at least 2-3 hours of constant supervision and simmering to meld the ingredients together. The end result is incredibly complex and nuanced.
How to Use Mole
Mole is extremely versatile in Mexican cuisine. Here are some ways it is commonly used:
As a Sauce for Meat
Mole is most often used to sauce poultry like chicken, turkey and duck. It also pairs wonderfully with pork and sometimes beef. The meat is either simmered in the mole or served with mole spooned over the top.
As a Flavoring for Rice and Beans
Stir a bit of mole into rice and beans to elevate simple side dishes. The mole adds rich flavor and color.
Over Vegetables
Mole makes an excellent sauce for chayote, zucchini, eggplant, cauliflower and other robust veggies. It brings the vegetables to life.
Over Tamales and Enchiladas
Tamales or enchiladas can be topped with mole for additional flavor. The mole seeps into the masa and fillings.
As a Marinade or Rub
Mole can be used to marinate meats before cooking. Chicken simmered in a mole marinade takes on tons of flavor. Or rub mole powder straight onto meats before grilling or roasting.
In Tortas and Quesadillas
Just a spoonful of mole in sandwiches like tortas or quesadillas adds a tasty punch. It’s especially good paired with cheese.
With Eggs
For breakfast, scramble eggs with a bit of mole mixed in. Or top fried eggs with a drizzle of mole sauce.
In Sopes and Gorditas
Smear some mole inside sopes (cups made of masa dough) or gorditas (thick masa cakes) for handheld mole snacks.
With Drinks Like Atole
Stir a spoon or two of mole into warm, thick drinks like atole (cornmeal drink) to add an extra layer of spice and richness.
Mole Ingredients Glossary
With so many ingredients, mole can seem overwhelming to make. Here’s a handy glossary of some key components:
Dried Chiles
| Chile | Description |
|---|---|
| Ancho | Mild heat, raisin-like sweetness, commonly used |
| Pasilla | Moderate heat, complex fruity flavor |
| Mulato | Mild, chocolate and tobacco notes |
| Guajillo | Tart, green pepper flavor, medium heat |
| Chipotle | Smoky, intense heat |
| Chilhuacle Negro | Inky black, very spicy |
Nuts and Seeds
| Ingredient | Purpose |
|---|---|
| Peanuts | Thickening, nutty flavor |
| Almonds | Thickening, richness |
| Sesame Seeds | Thickening, texture |
| Pumpkin Seeds | Thickening, earthiness |
Herbs and Spices
| Herb/Spice | Purpose |
|---|---|
| Cinnamon | Warmth, sweetness |
| Cloves | Pungency |
| Cumin | Earthiness |
| Bay Leaf | Herbal flavor |
| Thyme | Savory, lemon-like |
| Black Pepper | Heat, complexity |
| Marjoram | Woodsy, floral |
Other Key Ingredients
| Ingredient | Purpose |
|---|---|
| Mexican Chocolate | Subtle sweetness |
| Bitter Chocolate | Depth |
| Tomatoes | Tartness, color |
| Onion, Garlic | Aromatics |
| Corn Masa | Thickening |
| Breadcrumbs | Thickening |
| Broth | Provides liquid base |
Substitutions for Hard-to-Find Ingredients
Some mole ingredients can be difficult to source. Here are potential ingredient substitutions:
Mulato, Pasilla, Guajillo Chiles
– Ancho chiles are the most widely available and have milder flavor, but can sub for others
Mexican Chocolate
– Bittersweet chocolate or semisweet chocolate + ground cinnamon
Chilhuacle Negro Chiles
– Mulato chiles have similar mild, fruity flavor
Hoja Santa, Epazote
– Cilantro has bright, herbal quality. Oregano or basil have similar notes.
Plantains, Platanos
– Bananas have thicker texture when ripe. Reduce any added sugar.
Mole Paste, Powder and Frozen Mole
Mole sauce takes hours of preparation. For convenience, mole can be found pre-made in a few forms:
Mole Paste
Mole paste allows cooks to quickly prepare mole at home. The paste contains the pre-toasted chiles, spices, chocolate, etc. Simply fry the paste and simmer in broth.
Mole Powder
The mole is made into a powder form that can be incorporated into recipes or reconstituted with water/broth.
Frozen Mole
Pre-made mole sauce that has been frozen into cubes. Defrost and use as needed in recipes.
While not exactly the same as homemade, these mole products allow you to sample authentic mole flavor without as much effort.
Mole FAQs
Is mole spicy?
Mole can range from mild to moderately spicy depending on the types of chiles used. Some mole varieties like pipián and mole poblano tend to be milder. Darker moles like mole negro pack more heat. Overall, mole gets more flavor from its ingredients rather than high spice levels.
Is mole healthy?
Most mole contains healthy ingredients like chiles, vegetables, seeds and spices. However, it does tend to be higher in calories from oil, nuts/seeds and chocolate. Enjoy mole in moderation as part of a balanced diet.
Can you freeze mole?
Yes, mole freezes exceptionally well for up to 3 months. Let it cool completely before freezing, and divide into small containers that you can thaw and use as needed.
Does mole go bad?
Like any sauce, mole can go bad after about a week in the fridge. Look for signs of spoilage like mold, off smells, or a change in consistency. For longer storage, freeze mole.
Is mole Mexican or Spanish?
While Spain influenced the cuisine of Mexico, mole itself developed after the Spanish arrived in indigenous areas like Puebla and Oaxaca. So mole is considered a Mexican sauce, not Spanish.
Conclusion
Mole is a quintessential component of Mexican cuisine with unique, complex flavor. While the pronunciation may seem tricky, mole is simply said as “MO-lay”. When shopping for mole, you may come across many colorful varieties that range from mild to very spicy. Look for moles like poblano, negro, verde, amarillo and pipián. Authentic mole is made from scratch with a lengthy list of toasted chiles, spices, seeds, chocolate and more. It can take hours to prepare mole sauce properly. For convenience, mole pastes, powders and frozen mole allow you to sample true mole flavor at home without as much work. Whatever form of mole you choose, keep in mind that just a spoonful can bring incredible depth, intrigue and warmth to any dish.