You can buy jars of Doña Maria mole in the grocery store in Canada. It's a thick brown paste of Pumpkin Seeds, Soybean Oil, Crackers, Sesame Seeds, Peanuts, Salt, Chile Peppers and Natural Flavors.(?!) I knew an authentic mole has a lot more going for it, but considering the labour of first compiling , then combining a long list of ingredients, not to mention the toasting of nuts and chiles etc., I went for the jar instead, which I might add, once emptied made a nice drinking glass for my morning glass of juice. At the time it was such a novelty.
But now that I am here in Mexico, I would be remiss if I skipped out on making a true mole. And since I had never even considered that there might be a mole other than the dark brown stuff I was used to. I was pleased to be introduced to this fruity green version, a Queretaro Green Mole, the recipe from Rick Bayless's Mexican Kitchen: Recipes and Techniques of a World-Class Cuisine
What I guess ties together all moles is the sheer number of ingredients required to make them. Let's just say it's not uncommon for 30-some ingredients to be required–cutting back simply results in a less complex sauce. Nuts, seeds and chiles also are a common bond between moles. This green mole, unique to the central Mexico region it is named for, also includes fruit-plump golden raisins, ripe plantain– and greens including the ubiquitous cilantro, parsley and romaine. The resulting flavours are indescribable: mild heat from roasted poblanos, depth from the toasted nuts, and a fresh light fruitiness– rather than being rich, it is intense and complex.
If you want to try authentic Mexican, eschew the
cute juice glass jar, and invest a few hours in the roasting and toasting, and your home will be filled with the delicious smells of the true Mexican Kitchen.