Mole: a universal sauce of Mexican cuisine

Mole is one of the most famous and unique dishes of Mexican cuisine, representing a complex and rich spicy sauce. The name "mole" comes from the Nahuatl language and means "sauce". This sauce surprises with its variety and richness of tastes, each species of mole has its own character and characteristics that depend on the ingredients used and cooking methods.

Main ingredients and moles
The main component of mole is chili peppers, which give the sauce its characteristic sharp taste and aroma. There are several types of chilli that are used to cook moles:

Chili Anchovy is a dried paprika that has a mild taste, reminiscent of dried plums. This pepper is not too spicy, but gives the sauce a deep and sweet taste.
Chile stuntman - slightly more spicy ancho, has a sharper taste and piquancy.
Chili Chipotle is a red halapenjo that is smoked until it dries completely. Chipotle gives the sauce its characteristic smoky aroma.
Chilli black - dried pasija, has a bright woody taste and is considered the most fragrant of all chillies.
Mole cooking process
The process of cooking a mole can be divided into four main stages:

Preparation of dry ingredients: Start with the nuts, seeds and spices rubbed in a paster. This step allows to reveal the aromas and flavors of these ingredients.

Processing of peppers and other additives: Chillies are soaked in warm water, after which they are also mixed to obtain a homogeneous mass. To this mass are added the raisins, other ingredients and tortillas or pieces of bread that give the sauce texture and saturation.

Roasting mixture: The prepared masses are combined and fried on a heated pan with vegetable oil or fat. This step is necessary for the disclosure of all aromas and flavors.