Oaxacan Velvet Mole

Oaxacan Velvet Mole is a rich and complex sauce originating from the state of Oaxaca in Mexico. Known for its deep and multi-layered flavors, this dish is a staple in Mexican cuisine and embodies the culinary art of blending spices and ingredients to perfection. Mole, pronounced "mo-lay," has variations throughout Mexico, but Oaxacan moles are particularly revered for their rich textures and distinctive flavors.

History of Oaxacan Velvet Mole

The word "mole" comes from the Nahuatl word "molli," meaning sauce or concoction. Oaxacan mole is believed to have originated from indigenous groups in the Oaxaca region, where diverse cultures and traditions have influenced its development over centuries. Each mole in Oaxaca holds cultural significance, often served during festive occasions and celebrations. This particular version, often referred to as "mole negro," is renowned for its black color and smooth texture achieved through meticulous preparation and a variety of ingredients.

Ingredients

• Dried Chili Peppers (Ancho, Pasilla, Mulato, and Chipotle) - 200g
• Cocoa Powder - 50g
• Almonds - 100g
• Peanuts - 100g
• Sesame Seeds - 50g
• Plantains - 2 medium-sized, ripe
• Onions - 1 large
• Garlic - 4 cloves
• Tomatoes - 3 medium-sized
• Tortilla - 1 stale
• Cinnamon Stick - 1
• Cloves - 4
• Black Peppercorns - 1 teaspoon
• Coriander - 1 teaspoon
• Allspice - 1 teaspoon
• Salt - to taste
• Chicken Broth - 4 cups
• Sugar - 2 tablespoons
• Canola Oil - 3 tablespoons
• Dark Chocolate - 75g

Preparation

Preparing the Chilies

First, take the dried chili peppers, removing the seeds and stems. Toast the chilies in a skillet over medium heat until they become fragrant. This should take about 5 minutes. After toasting, soak the chilies in warm water for at least 15 minutes to soften them.

Roasting the Nuts and Seeds

In the same skillet, toast the almonds, peanuts, and sesame seeds separately until golden brown. Keep stirring them to avoid burning. Set them aside once toasted.

Cooking the Aromatics

Peel and slice the onion and garlic. In a large pot, heat the canola oil over medium heat. Sauté the onions and garlic until translucent. Add chopped tomatoes and cook down until the mixture becomes a thick sauce-like consistency.

Cooking the Plantains

Peel and slice the plantains. Fry them in a separate skillet using a bit of canola oil until they are caramelized and golden brown. The sweetness of the plantains will contribute significantly to the complexity of flavors in the mole.

Blending and Cooking the Mole

Place the softened chilies, nuts, seeds, plantains, sautéed vegetables, tortilla, and spices (including salt, cinnamon, cloves, black peppercorns, coriander, and allspice) into a blender. Blend until smooth, adding some chicken broth as needed to help the mix blend smoothly.

Transfer the blended mixture back to the large pot. Over medium heat, gradually add the remaining chicken broth while stirring continuously. Break the dark chocolate into pieces and add it to the pot, stirring until it melts completely.

Add sugar to the mole sauce and let it simmer on low heat for at least 45 minutes, stirring occasionally. The sauce will thicken and the flavors will develop significantly during this time. Adjust seasoning as necessary.

How to Serve Oaxacan Velvet Mole

Traditionally, this mole is served with chicken or turkey. Pour the velvety sauce generously over the cooked meat. Garnish with extra sesame seeds for presentation and a little crunch. Serve alongside warm tortillas or rice to soak up the sauce.

Enjoying the Meal

Serve Oaxacan Velvet Mole with family and friends to truly appreciate its rich history and complex flavors. Pair the meal with a refreshing beverage, such as horchata or a mezcal cocktail, to complement the depth of the mole. Engage in the delightful experience of Mexico’s culinary traditions every bite you take.

Timing Tip

Make sure to manage your time using a cooking timer at different stages to ensure everything is perfectly cooked without rushing. The preparation and blending will take a significant amount of time, so be patient for the best results.