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Mole - Glossary Term

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Mole Rojo Paste
Mole Verde Paste
A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy. The sauces are made with a mixture of ingredients that include onions, garlic, chile peppers, ground nuts (almonds, pumpkin seeds, and sesame seeds), toasted bread or crackers, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate, if the sauce is red Mole. Mole sauce can be reddish-brown in color with a sharp spicy flavor or green colored, known as green Mole or Mole verde. Mole verde, which has a milder flavor, is made with green peppers and tomatillos. Mole pastes are typically mixed with water or a chicken broth (1 part Mole paste to 3 parts water/broth) before being heated and boiled. It is then added as a seasoning and marinade for seafood, chicken, pork, eggs or egg dishes, enchiladas, rice, refried beans, or tamales.