ALTOM: Colorado Mole
Mole, pronounced moh-lay, is Mexico's national dish. When we visited Mexico I discovered that proper Mexican Mole is not just a chicken chocolate sauce like we usually find here in Australia, but rather a complex dish with many different ingredients. To make things even more interesting, there are many different kinds of mole with varying ingredients that traditionally takes days to make. The Mole Colorado is known as the red mole and while its ingredients list is one of the simpler ones, it was my favourite out of all 7 Oaxacan Moles I was able to get my hands on!
Mole, pronounced moh-lay, is Mexico's national dish. When we visited Mexico I discovered that proper Mexican Mole is not just a chicken chocolate sauce like we usually find here in Australia, but rather a complex dish with many different ingredients. To make things even more interesting, there are many different kinds of mole with varying ingredients that traditionally takes days to make. The Mole Colorado is known as the red mole and while its ingredients list is one of the simpler ones, it was my favourite out of all 7 Oaxacan Moles I was able to get my hands on!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- This recipe is exclusive to 'A Little Taste of Mexico'.
A printed list of ingredients never explains the chemical transformation that occurs during high-heat reduction. Standard recipes omit the physical mechanics of dry-roasting chiles and aromatics. Raw components possess sharp, volatile compounds that require thermal breakdown to achieve balance. Uncooked alliums release harsh sulfur compounds that masking agents cannot correct. Direct heat alters these volatile oils through caramelization and Maillard reactions.
Fresh chiles contribute bright, herbaceous notes and higher water content, which alters the simmering time required to achieve proper consistency. Dried chiles provide concentrated secondary flavors like raisin, tobacco, and earth. Rehydrating dried chiles in simmering liquid for fifteen minutes softens the skin enough for smooth puree incorporation. Water temperature matters during this step. Boiling water softens the flesh rapidly, whereas lukewarm water leaves tough skins that resist blade action in a standard food processor.
Evaluating doneness requires sensory observation rather than electronic measurement. Sauce consistency reaches the correct stage when the liquid coats the back of a spoon and leaves a clear path when dragged with a finger. Oil separation around the edges of the pan indicates that moisture has evaporated and the starches are fully fried. Simmer the mixture on low heat for thirty minutes after blending to allow the suspended solids to meld without burning the bottom of the pot. Stir frequently with a flat-bottomed wooden paddle to prevent localized scorching.
Substitutions alter the baseline viscosity. Replacing dried ancho chiles with pasilla chiles shifts the flavor profile toward licorice and dark fruit while maintaining similar skin-to-flesh ratios. Staining can occur on porous wooden utensils during the reduction phase. Stainless steel or enameled cast iron vessels prevent chemical reactions with acidic ingredients like tomatoes or tomatillos.
