Mole will test your love for cooking. This is no easy meal – nor should it be – but it sure is fun. If you have a free Sunday (or you’re playing hooky on a weekday), dive in and enjoy a labor of love.

Mole, is literally translated to mean “sauce”. It is emblematic of Mexican cuisine. There’s no specific way to cook it. Some variations contain upwards of 50 ingredients. Mole sauce is made using a wide range of ingredients, which can vary depending on the specific type. Common components of mole sauce include chili peppers (such as ancho, pasilla, or mulato), tomatoes, onions, garlic, spices (such as cinnamon, cloves, and cumin), nuts or seeds (such as almonds, peanuts, or sesame seeds), chocolate or cocoa, and various herbs and seasonings. The combination of these ingredients creates a complex and harmonious blend of flavors.

The preparation of mole sauce is a labor-intensive process that involves multiple steps. The ingredients are typically toasted, roasted, or fried to develop their flavors before being ground or pureed into a paste. The paste is then cooked slowly with broth or other liquid until the flavors meld together and the sauce thickens to a desired consistency. Mole sauce often requires several hours of cooking time to achieve its full depth of flavor.

Mole sauce is renowned for its rich and multi-layered flavor profile. It combines elements of sweetness, bitterness, spiciness, and earthiness. The sauce can be savory, slightly sweet, and often has a hint of smokiness. The combination of chili peppers, spices, and chocolate creates a unique balance of flavors that is both complex and satisfying.

Mole sauce is incredibly versatile and can be used in a variety of dishes. It is commonly served over poultry, such as chicken or turkey, and is a key component of the popular dish “mole poblano.” Mole sauce can also be used as a sauce for enchiladas, tacos, or tamales, or as a marinade for meats and vegetables. Its rich and intense flavor makes it a centerpiece of Mexican cuisine.

Mole sauce holds significant cultural importance in Mexican cuisine and is often associated with special occasions and celebrations. It is considered a labor of love and is sometimes prepared for festive events or family gatherings. Mole has become emblematic of Mexican gastronomy and is recognized worldwide as a complex and iconic sauce.

This Pork Mole Taco recipe is perfect with my Chayote Slaw recipe.

Traditionally Inspired Pork Mole Tacos

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Course: MainsCuisine: MexicanDifficulty: Hard

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

Pork shoulder slowly roasted in one of Mexico’s most beloved sauces – a complex, layered blend of chiles, spices, seeds and chocolate creates a unique flavor experience

Ingredients

Mole sauce
4 dried ancho chile peppers
4 dried pasilla chile peppers
5 cups chicken stock
3 corn tortillas
1 cup almonds
1/4 cup sesame seeds
1/4 cup coriander seeds
2 tablespoons anise seeds
5 whole cloves
1 whole cinnamon stick
6 ounces 55% pure dark chocolate
4 whole roma tomatoes
1 whole white onion, diced
1 cup brown sugar
2 tablespoons salt
2 tablespoons pepper
2 tablespoons olive oil
Roasted Pork
4 pounds boneless pork shoulder
4 tablespoons Badia complete seasoning
4 whole bell peppers
1 whole onion
4 cloves garlic
6 whole bay leaves
6 springs thyme
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Directions

De-stem and de-seed each of the dried chile peppers. Fill a saucepan with 2 cups of chicken broth and heat over low. Heat 1 tbsp olive oil in a frying pan over medium heat.
If it isn’t already, chop the chocolate and place it in a small bowl. Spoon some of the warmed chicken broth concoction over the chocolate to help it melt.
Combine the chocolate, chicken broth mixture, roma tomatoes, and white onion in a blender. Mix very well, until a smooth puree forms. This could take a bit longer than you’re used to. Place the pureed form in a dutch oven and simmer over medium-low heat for 20 minutes.
While the mole puree is simmering, season the pork with salt, pepper, and Badia complete seasoning. Using the same frying pan, keeping any charred bits, sear the porn on all sides until well browned.
Add seared pork to the simmering mole puree. Top with bell peppers, onion, garlic, bay leaves, and thyme. Sprinkle with brown sugar. If you prefer a lighter sauce, you can add 1 cup chicken broth at this point. I tend not to include this. Cover and let simmer over low heat for 4 hours.
Turn heat off and let rest for 1 hour.
Carefully remove and shred pork. Set aside. If you have an immersion blender, great. Simply blend the remaining mole sauce and vegetable mixture until smooth. If not, ladle it into a blender.
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