A rich, complex sauce with deep roots in Mexican culture, mole is considered a culinary “sacred cow” for a variety of reasons. Historically, mole is more than just a dish. It is a cultural product, dating back to pre-Hispanic times and evolving over centuries under the influence of both indigenous and Spanish culinary traditions. The word “mole” comes from the Nahuatl word “mōlli,” meaning sauce or concoction. The term is the basis of traditional Mexican cuisine and reflects the complex, blended nature of the cuisine, with its rich ingredients and cultural significance.
Preparing a mole is a labor-intensive process, often reserved for special occasions such as weddings, birthdays, and major holidays, which emphasizes its cultural importance. Making a mole requires a ritualistic dedication in which he selects and manipulates numerous ingredients, sometimes as many as 30, including chili peppers, spices, herbs, and chocolate. This painstaking process is a ritual passed down through generations, imbued with family and community pride.
Reinventing a Mexican classic
Some Mexican chefs, like Elena Reygadas of Mexico City’s Rosetta, experiment with this divine sauce. 2023 World’s Best Female Chef. Her pink mole recipe with beets and radicchio infuses classic mole with modern flair. By experimenting with local herbs and ingredients, her menu creatively reflects the dynamic changes of the seasons. Then Ricardo Muñoz Zurita has roasted duck enchiladas with black mole. Chef and culinary historian Muñoz Zurita delves into Mexico’s diverse mole traditions at Azul Restaurant, blending rare local ingredients and forgotten techniques to preserve the mole tradition. and innovate.
In the spirit of these innovative chefs, I’d like to share with you two of my favorite mole recipes that are definitely off the beaten track.
Mole Poblano Ribs
material:
2 racks of pork ribs (about 4-5 pounds)
Season to taste with salt and black pepper.
1 tablespoon olive oil
1 onion (finely chopped)
3 cloves garlic (chopped)
1 cup prepared mole poblano paste
2 cups beef soup
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1/2 teaspoon smoked paprika (optional)
direction:
Preheat oven to 300 F (150 C).
If the membrane is still attached to the back of the rib, remove it. Sprinkle both sides of the ribs liberally with salt and black pepper.
To make the mole sauce, heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft and translucent.
Add mole paste and mix well with onions and garlic.
If using beef broth, apple cider vinegar, brown sugar, and smoked paprika, slowly add them. Bring the mixture to a boil and simmer until slightly thickened, about 10-15 minutes.
Place the ribs in a large roasting pan or on a foil-lined baking sheet.
Pour the mole sauce over the ribs, making sure they are well coated.
Cover the ribs with another piece of foil, sealing the edges and wrapping tightly. This will help retain moisture and allow the ribs to steam in the mole sauce.
Bake in the preheated oven for about 2.5 to 3 hours, or until the ribs are tender and the meat easily separates from the bone.
option:
For a caramelized finish, preheat an outdoor grill to medium-high heat.
Remove the ribs from the oven and place on the grill. Grill until nicely caramelized, brushing frequently with remaining mole sauce, about 5 minutes per side.
Let the ribs rest for a few minutes, then cut between the bones. Serve hot, garnished with fresh coriander and sesame seeds if desired.
Enjoy Mole Ribs, a fusion of traditional barbecue and Mexican cuisine, for a unique and flavorful twist on your plate.
mall milkshake
(I know I’m going to lose some friends to this recipe, but it’s a whole new take on the traditional mole recipe!)
material:
2 cups vanilla ice cream
1/2 cup milk
1 tablespoon prepared mole paste (see notes)
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
Whipped cream (for topping)
Some chocolate shavings or sesame seeds (for garnish)
Note: We recommend choosing a dark colored mole as moles tend to be sweet. It goes well with this recipe.
direction:
In a small bowl, combine mole paste, cocoa powder, and cinnamon. Add a little milk to make it easier to mix.
In a blender, combine vanilla ice cream, remaining milk, and mole flavor base. Blend until smooth.
If the milkshake is too thick, add a little more milk and mix again. Taste and adjust seasoning, adding more cinnamon or cocoa if needed. To serve, pour the milkshake into a tall glass. Top with whipped cream and garnish with chocolate shavings and sesame seeds to enhance the flavor of the mole.
Serve immediately. Optional: Tell your Mexican friend about the crime you just committed. Or even if we don’t talk, I’ll keep this just between you and me.
Stephen Randall Since 2018, I have lived in Mexico by way of Kentucky, and before that I lived in Germany. He is an avid amateur chef who draws inspiration from a variety of cuisines, including Mexican and Mediterranean cuisine.
