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Mole can be poured over meat, vegetables, and rice, as well as enchiladas or burritos
When we heard the word mole, our imagination hardly moved beyond the tiny, furry creatures. But we found out more about this deliciously delightful Mexican sauce, and we just can't help but imagine it swirling around our palettes at this point.
While the roots of mole (pronounced: MOH-lay) spread far back to the Aztecs, the modern mole originated from, and is a staple in, the Oaxaca and Puebla regions. Originally, this exotic sauce was made with dried chillies ground into a paste, mixed with other spices, dried fruits, and then diluted with a liquid. But mole (also believed to be the first fusion food in the Americas), later got introduced to Europeans, Africans, and Asians, acquiring distinct flavours.
Traditionally, mole is used to pour over poached or roasted meats, almost like mother sauces in French cuisine, but you can also make a vegan mole sauce. If you’re someone who prefers authenticity over experimentation, here’s a great recipe we found. For those who like to mix things up (and have a sweet-tooth), the mole chocolate sauce is a must-try.
Because the sauce is used as an addition instead of base, you can add it to meat, vegetables or rice, and also pour it over enchiladas, tacos, or burritos. So, running up that (mole) hill right away, are we?