Oaxaca is known for it’s Molés. With this simple preparation, you can make authentic Molé at home in a snap.
- 1 ripe tomato, diced
- ½ small onion, chopped
- 1 clove garlic, chopped
- ½ cup chicken stock
- 3 to 5 tablespoons Molé or more as desired, enough to achieve the correct texture.
- In a deep saucepan on a medium low flame, sautée 1 diced tomato, ½ a small onion chopped, and 1 clove of garlic. (Do not use canned tomatoes, it will sour the taste.)
- After about 10 minutes of cooking put the heated mixture in blender and puree. Pour mixture through a sieve, removing solids, and return sauce to saucepan. Gradually add ½ cup of chicken stock using a whisk. Then add the Molé by spoonfuls and using the whisk to thicken it.
- Molé is tricky, you don’t want it to be too runny or too thick, you can easily overdue it like gravy. Adding the mole by spoonfuls and whisking helps prevent this. If needed add more warm chicken stock by ¼ cups to achieve the desired amount and consistency. After you achieve your desired consistency, taste it. If you like it sweeter or it’s too hot, you may add 1 rectangle of the Mayordomo Premium chocolate to the mixture.
- Serve Molé over grilled, sautéed or roasted chicken or pork chops. Top the Molé with sesame seeds to garnish. For an authentic Oaxacan meal, serve the Molé with a rice, tortillas and a small wedge of “queso fresco”. We also recently tried cous cous, which is not traditional, but it is very nice to capture the last of the Molé. Olé!
Molé is not perishable, but I usually keep it in the fridge after I open it.