Question 1

Is it necessary to use chocolate in mole sauce?

Accepted Answer

While chocolate is often associated with certain moles, especially mole poblano, it is not necessary for all moles. There are several types of mole like mole verde and mole amarillo that do not use chocolate. The key to a good mole lies in the balance of flavors.

Question 2

How do I balance the flavors in my mole?

Accepted Answer

A perfectly balanced mole sauce has a blend of sweetness, spiciness, and savory elements. Be sure to taste your mole throughout the cooking process and adjust the flavors using salt, sugar, and additional spices as needed.

Question 3

I bought a tin of mole paste. How can I use it to make a sauce?

Accepted Answer

Mole paste is an easy and convenient way to make mole sauce. However, using it straight from the tin might not yield the best flavor. It's best to use it as your base and add sautéed onions, garlic, possibly more chiles, and broth. This will enhance the flavor of the mole sauce and give it homemade feel.

Question 4

What are some dishes that mole sauce can be used for?

Accepted Answer

Moles are typically paired with chicken, but they can accompany other meats as well. Mole can also be used as a topping for enchiladas, tacos, and tamales. Additionally, mole is pivotal in dishes like chiles en nogada and mole de olla.

Question 5

How to thicken my Mole sauce?

Accepted Answer

Traditionally, mole sauce is thickened using ingredients like bread or tortillas. These ingredients are soaked in chicken broth, then blended and strained to achieve a smooth texture. If your mole is still thin after blending these ingredients, you can simmer the sauce over medium heat until it reduces to your desired thickness.

Question 6

Why is my Mole bitter?

Accepted Answer

Mole can become bitter due to over toasted chiles or spices. It's crucial to keep an eye on your chiles while toasting them, as they can easily burn and impart a bitter taste to your sauce. If you feel your sauce is a bit bitter, balance it with some sugar.

Question 7

Which type of chocolate should I use in my mole?

Accepted Answer

Traditionally, a Mexican chocolate like Taza is used in mole. This type of chocolate is more grainy and less sweet compared to others. If you cannot find Mexican chocolate, a high-quality dark chocolate can be used instead.

Question 8

Why does my Mole taste bland?

Accepted Answer

If your mole lacks depth or seems bland, it's likely due to a lack of salt. Salt helps bring out the complex flavors of the sauce. Adding a squeeze of lime or some freshly roasted and ground spices can also enhance the flavor.

Question 9

Is there a quicker way to make mole sauce?

Accepted Answer

A traditional mole can take several hours to prepare due to the roasting and blending of numerous ingredients. However, if you're in a hurry, you can try a simplified mole recipe that uses fewer ingredients, or you could use a ready-made mole paste and simply add your fresh touches.

Question 10

Can I make a vegetarian or vegan mole?

Accepted Answer

Absolutely! Simply substitute the meat stock with a vegetable stock, and make sure to use vegetarian or vegan chocolate. The richness and complexity of mole come from the combination of chiles, spices, and chocolate, not from animal products.

Question 11

When does mole expire?

Accepted Answer

Mole, whether purchased in a jar or made homemade, is a sauce that can last in varying scenarios. When unopened and stored in a cool, dry place, it can last up to two years past its printed date. Once opened, it can last up to a month in the refrigerator before it starts to degrade in taste and quality, but for the best taste, it's recommended to consume it within one to two weeks. If you've made homemade mole, it's best to refrigerate it in an airtight container immediately after it cools and use it within a week. For a longer storage solution, mole can be frozen. After frozen, mole maintains good quality for about 4 months, but will remain safe beyond that time.

Question 12

How do you tell if mole is bad?

Accepted Answer

The key to know if the mole has gone off is by checking for any changes. Initially, inspect the mole for any signs of mold or unusual discoloration. It might turn darker and become a bit thicker as it ages, but if it's black or green, that's a sign of mold. Another way to tell if mole is bad is by smell - if it has an off or sour smell, it’s better to err on the side of caution and throw it out. Finally, while unpleasant to consider, if you notice any unusual growth or sliminess, that's a sure sign that your mole has spoiled.

Question 13

Tips for storing mole to extend shelf life

Accepted Answer

• Always store mole in airtight containers to avoid exposure to air and bacteria.

• When opened, always keep mole in the refrigerator to maintain its freshness and flavor.

• If you wish to store mole for longer periods, consider freezing it. Surprisingly, mole freezes rather well. Portion it out in airtight containers or freezer bags, leaving some space for expansion.

• To defrost frozen mole, leave it in the refrigerator overnight or until it is thawed completely. Don’t rush the process by thawing it on the countertop as this might lead to bacterial growth.

• When you're ready to use the thawed mole, give it a good stir as it may have separated a bit during freezing.

• If you've made a huge batch of homemade mole, consider freezing it in smaller, meal-sized portions. This way, you only defrost what you need, reducing waste and extending the mole's life.

Question 14

Analysis of mole

Accepted Answer

Mole is often perceived as a complicated sauce due to its varied list of ingredients and lengthy cooking time. However, it is the balance and combination of flavors that really make a difference in mole, rather than the complexity of the procedure. Frequent errors occur when people gravitate towards the overly sweet chocolate element, neglecting the need to highlight the smokiness of the chiles or the earthiness of the spices and nuts. Additionally, an other common mistake is to use store-bought mole paste and use it directly instead of using it as a base and adding fresh ingredients for more depth in flavor.

To get the most out of mole, one should focus on balancing the sweetness, smokiness, and heat of the sauce. Use a variety of chiles for a more nuanced flavor. Slow-cooking the sauce will allow the flavors to meld and deepen. Also, don't be afraid to add some of your favorite spices to your mole, personal variations are always welcome in this versatile dish. One of the well kept secrets of mole making is that it tends to taste better after a few days when flavors have had a chance to develop fully. Another tip is to roast and grind the spices just before using them to extract the maximum flavor.

Don't forget that there are many types of mole, not just chocolate ones. Explore chicken mole verde which uses tomatillos, jalapenos and hearty helping of fresh herbs. Or try mole amarillo, a yellow mole from Oaxaca that's tangy and subtly sweet.

Mole

THE APP

RECIPES

PRODUCTS

THE COMPANY

PRIVACY

|

terms