Happy Mole Day to All you Chemists

It’s 10/23. So, that can only mean one thing. Happy Mole Day to All you Chemists. Of course, when I saw this on the calendar, I thought it was Mexican. So, sorry Avogadro. But, we’re going to talk about Mole (Mole Ay!). That’s right. The Dark, sweet, and Spicy sauce that makes enchiladas so wonderful.

For those of you wondering about mole day. It’s really quite simple (If you’re a math and science Geek). Britannica Sums it up like this:

mole, also spelled mol, in chemistry, a standard scientific unit for measuring large quantities of very small entities such as atoms, molecules, or other specified particles.

The mathematical equation used to determine a mole is known as the Avogardo Constant, and is something like: 6.02 x 10^23. So, the exact time to celebrate mole day is actually at 6:02 AM and/or PM on 10/23.

Sound a little too precise? Yeah. That’s what I thought. So, the hell with science. We’re going to do our own experiment with a Mexican Delicacy. Mole it’s now your day! Besides Avogardo sounds almost like Avocado. So, there.

Happy Mole Day to All you Chemists and Lovers of Mexican Cuisine

So, sorry to disappoint all you chemists. But, it’s not like we’re ignoring chemistry all together. There is a unique chemistry in Mole Sauce. Whoever thought that chocolate could be an integral part of a savory dish. There is chemistry involved. And, this seemingly simple sauce is actually a testament to the wonders of chemistry. And, it’s not as simple as it looks on the plate. There are actually a lot of ingredients involved. So, bear with us. The final product is a culinary sensation that you won’t soon forget.

The problem with settling on a good mole sauce is that the word Mole comes from The Nahuatl word mōlli, which literally means “sauce”. There are dozens of variations from verde to amarillo, to Negro, to Rojo, Colorado, and more. The most common version (at least the one we are used to), around here, is Mole Poblano. It is a brownish red sauce that is mostly sweet with spicy undertones from poblano peppers. So, that is what we will be making today. Not that other versions are better or worse, it’s just what we are used to.

Plus, there are so many versions that we can take some liberties with the recipes. While most recipes use peanuts, we are going to use almonds or cashews. Why? Because we can. As we go through, you will see that there are many places where you can make adjustments to the recipes. For instance, some recipes call for 3 specific types of chilis. If you don’t have the exact varieties, don’t fret. Your sauce will be fine. The key is heat, sweet, and spices.

Where did it come from?

There are conflicting stories as to the origin of Mole Sauce. Wisdom says it developed over time. The original sauce may be completely different from what we know today. But, that sauce is considered a truly international dish. It draws from North American, European, and even Asian Influences.

The story credited with the origination is that a high ranking person (an Archbishop or a Viceroy from Spain) came to visit a nunnery or some Monks in the Puebla or Oaxaca region (depending on which story you believe). Supposedly, the nuns were very poor. So, the cooked an old turkey with a sauce concocted from day old bread, chilies, and whatever else they could find. The Monk version says that a heavy wind blew the spices into the pot they were cooking chickens in. Either way, the High ranking official loved the sauce, and it became part of the culinary landscape of Mexico. The first recipes didn’t show up until after 1810. So, the true origins are actually unknown. And, as we mentioned, Future visitors added their influence.

Mole sauces can have 20 to 30 ingredients. You have your peppers for heat, sugar, fruit, and/or chocolate for sweet, Tomatillos or something similar for sour, and seeds, nuts and/or bread or tortillas for thickening. So, it’s relatively complex. But, it goes with everything. It’s the sauce of choice for special occasions and everyday eating. While Turkey is the traditional dish, it goes well with all Mexican dishes.

Time to make the Mole

To say Happy Mole Day to All you Chemists, We can start making mole at 6:02 in your honor. But, we will need an afternoon siesta before the fiesta. So, let’s say “it must be 6:02 somewhere”. Just remember, the sauce needs about an hour to prepare and cook. Plus, you’ll need time to prepare whatever you are serving it with. We like to put it on enchilada. Slow roast a chicken or beef with southwestern spices. Or, if you want to stay with a vegetarian or vegan version, try sauteing fresh seasonal vegetables with cumin, coriander, and Chili (black beans are also nice). Pull or slice the meat (or prepare your vegetables), place inside tortillas with cheese. Roll it up. Top with more cheese. And bake until Lightly browned. Then Top with the mole sauce. Serve with Rice, beans, and a simple salad.

So, let’s get started on the sauce. You can make a big batch and keep it refrigerated for up to a week. It makes a great last minute meal or late night snack. And, don’t forget your drinks. How about some margaritas or other tequila drinks? After all, Mole is about the fiesta, not siesta. So, get your protractors out, sorry, I meant measuring spoons and cups. It’s time to make some mole.

Sweet and Spicy Cocoa Mole Sauce

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings 2 Quarts

Ingredients

  

• 1/4 Cup Chipotle Peppers, Dried
• 1 Cup Poblano Peppers (about 1 medium Chili pepper)
• 2 Tbsp jalapeno or other hot pepper
• 1 Cup Diced Sweet Onion
• 2 Tbsp Chopped Fresh garlic
• 2 Cup Chopped Fresh Tomatillo
• 2 Cups Chopped Fresh Tomato
• 3 Cups Chicken or vegetable Broth
• 1 Cup Baking Chocolate or Chocolate Chips
• 2 3 inch Cinnamon Sticks
• 2 Tbsp Cumin Seeds
• 2 Tbsp Coriander Seeds
• 6 Each Allspice berries
• 1 Cup Golden Raisins or Dried Cranberries
• 1/4 Cup Chopped Almonds or Cashews
• 1 tsp Oregano
• 1 Tbsp Sugar
• 1 7 inch Flour tortilla, torn into small pieces
• 2 Tbsp Chopped Fresh Cilantro, plus extra cilantro for garnish
• Avocado oil for cooking
• Salt and Pepper to taste

Instructions

 

• Grille fresh poblano peppers on a hot grille until the skin becomes charred, and the flesh becomes pliable. Place in a bowl and cover with plastic. Allow to cool.
• Gather and cut all your vegetables and ingredients.
• Heat a saute pan over high heat. Add in the cumin and corriander seeds. Toast slightly until the aromas come forward. Do not bur. Remove from the heat and set aside.
• Heat a thin layer of avocado or other oil in a heavy bottom pot. Add the onion and garlic. Saute until translucent. Then add in the chilis. Stir to coat evenly. Add in the Cumin, Corriander, cinnamon sticks, and allspice berries. Stir until well coated with the oil.
• Add in the tomatillos and tomatoes. Stir well and cook for about a minute. Then add the broth and bring to a simmer. Add in the chocolate, raisins, and nuts. Melt the chocolate and continue stirring it in. Cook for about 10 minutes over medium heat until all the ingredients are well blended.
• Add the remaining ingredients. Allow the tortillas to soak up a lot of the juice and fall apart. Remove the cinnamon sticks and allspice seeds. Pour the sauce into a blender and blend until smooth. Adjust seasoning as needed.
• Serve with your favorite Mexican specialty. Roasted Turkey, Chicken or Beef are traditional. But, Enchiladas, tamales, Burritos, or other specialties work fine too. Refrigerate or freeze what you don't use. This sauce will hold for a while.