Hola Mole Mexicano Masterpiece
This complex and flavorful mole is a centerpiece of Oaxacan cuisine, and a delicious addition to any Mexican feast. Its rich, earthy flavor comes from a combination of roasted tomatillos, ancho, pasilla, and guajillo chiles, and is balanced by aromatic spices like cumin and oregano.
Mole, pronounced "moh-lay," is a complex and flavorful sauce that is a staple of Oaxacan cuisine. It is made with a variety of ingredients, including chiles, nuts, seeds, and spices, and can vary in color from black to red to green. The origins of mole are unclear, but it is thought to have originated in the pre-Hispanic era. One legend has it that a group of nuns were preparing a feast for a visiting archbishop and accidentally spilled a pot of chocolate into their sauce. The result was a delicious and unexpected success, and mole has been a popular dish ever since.
Hola Mole Mexicano Masterpiece Hola Mole Mexicano Masterpiece Hola Mole Mexicano Masterpiece Hola Mole Mexicano Masterpiece
Prep time: 30 | Cook time: 60 | Serves: 6
Ingredients
  • 2 lbs tomatillos, husked and quartered
  • 12 ancho chiles, stemmed and seeded
  • 6 pasilla chiles, stemmed and seeded
  • 2 guajillo chiles, stemmed and seeded
  • 1/2 cup onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the tomatillos on a baking sheet and roast in the preheated oven for 30 minutes, or until softened.
  3. Meanwhile, soak the ancho, pasilla, and guajillo chiles in hot water for 30 minutes, or until softened.
  4. Remove the stems and seeds from the chiles and add them to a blender along with the roasted tomatillos, onion, garlic, cumin, and oregano.
  5. Puree until smooth.
  6. Heat a large pot over medium heat and add the mole sauce.
  7. Bring to a simmer and cook for 1 hour, or until thickened.
  8. Serve with your favorite Mexican dishes.
Why It Works
  • Roasting the tomatillos intensifies their flavor and gives the mole a deep, earthy flavor.
  • Soaking the chiles in hot water helps to soften them and release their flavor.
  • The combination of cumin and oregano adds a warm, aromatic flavor to the mole.
  • Simmering the mole for an hour allows the flavors to develop and deepen.