{"id":5897,"date":"2022-08-31T11:45:14","date_gmt":"2022-08-31T11:45:14","guid":{"rendered":"https:\/\/www.helaspice.ca\/na\/?page_id=5897"},"modified":"2022-09-15T10:54:36","modified_gmt":"2022-09-15T10:54:36","slug":"the-seven-moles-of-oaxaca","status":"publish","type":"page","link":"https:\/\/www.helaspice.ca\/na\/newsletters\/the-seven-moles-of-oaxaca\/","title":{"rendered":"THE \u201cSEVEN MOLES\u201d OF OAXACA"},"content":{"rendered":"\t\t
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News brief from Hela Spice Canada\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Oaxaca is a city and a Free and Sovereign state in the Southwestern section of Mexico. Both the City and the State are located in rugged and mountainous geography, which has protected it and left it one of the most untouched regions in all of Mexico. As a result, indigenous peoples have been allowed to thrive and their traditional cuisine has survived more completely than in almost any other area in Mexico. The most well-known culinary creation from the region must be Mole Sauce (pronounced \u201cmoe-lay\u201d). While most people may know Mole as the \u201cMexican sauce that has chocolate in it\u201d, Moles are far much more than that. They are a class of sauces that can fit almost any occasion, protein, or vegetable<\/a>. Broadly looking at Mole Sauces, there are seven different Moles found in Oaxaca. These sauces range from spicy, to sweet, and sweet and spicy. Some Mole Sauces use as many as 40 different ingredients, while others have more simple ingredient lists. Typical ingredients found in Mole Sauces can include dried chiles, sesame seeds, tomatillos, spices, dried fruits, nuts, seeds, and traditional dark and unsweetened chocolate. While there are seven definitive Oaxacan Moles, every Mexican family has their own version, leading to an endless number of unique moles!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mole Rojo or Mole Pablano<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\nPossibly the most well-known Mole Sauce, originating from the \nPuebla region. This Mole\u2019s ingredient list includes dry chiles \nlike mulato, ancho, and pasilla, raisins, almonds, and sesame \nseeds. This combination of dry chiles, dry fruit and nuts leads \nto a complex sauce that has an amazing and complex balance \nof sweet, fruity, slightly smoky and spicy flavours from the \nchiles all backed up by the smooth nutty flavour of almonds \nand sesame seeds.\n<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mole Verde or Green Mole<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This fresh and bright Mole get its rich colour from a \ncombination of fresh cilantro, tomatillos, jalapenos and \npumpkin seeds. The rich colour is backed up by an equally \nrobust flavor created with the inclusion of garlic, onion and \nchicken broth. The resulting sauce is far greater than the sum \nof its parts and makes it an idea sauce to top chicken, fish or \npork or as a sauce for enchiladas<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mole Negro or Black Mole<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\nArguably the most complex of the Moles. This sweet and spicy \nconcoction, is a combination of dry chiles, Oaxacan chocolate, \ndried fruit, seeds, and warm spices like clove, cinnamon and \nallspices. The combination of chiles, dried fruit, seeds and \nspices makes this the perfect sweet, savoury and spicy \ncompliment to the dark bitter chocolate. While this Mole is \nserved on meat, fish or chicken, the Mole is the star of the show \nand is, by itself, the dish.\n<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mole Chichilo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\nThis is the \u201cgravy\u201d of Moles! Like other Moles, this is a blend of \ndry chiles that help form the backbone of the sauce. The dry \nchiles are rehydrated using a rich roasted beef stock that add \nrichness and umami. The sauce is thickened with either masa \nharina or tortillas to make a thick and luscious sauce that is \nperfect for braising meat or beans.\n\n<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mole Coloradito<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dubbed the \u201clittle red\u201d or \u201cnaughty\u201d Mole, this Mole falls \nsomewhere between the Mole Rojo and Mole Negro, but with a \ndeep brown colour. It shares many of the same ingredients as \nthe Rojo and Negro but falls on the sweeter side using mashed \nripe plantains as the main thickener. It is primarily served with \npoultry.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mole Amarillo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This makes a great all-purpose cooking sauce or smother \nsauce. Similar to the other Moles Coloradito, Rojo and Negro, \nbut without any of the chocolate or sweetness. The deep \nflavour brought by the chiles is paired perfectly with onion, \ngarlic and chicken stock. A great base sauce for any \napplication!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mole Manchamantel\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Also known as the \u201ctablecloth staining\u201d Mole. This is one you \nwant to make sure you wear a bib for. Made using a rich base \nof Mexican chorizo, ancho chiles, and tomatoes, this sauce gets \na hit of brightness from pineapples and sweetness from ripe \nplantains. Manchamantel is a sweet and complex sauce that \nmakes a wonderful cooking sauce or braising liquid for any \nprotein.<\/p>\n

\nWhile Moles are traditionally used as a sauce to smother, cook \nin or finish proteins, there\u2019s no reason you can\u2019t draw flavour\ninspiration from them to make your next regionally authentic \nMexican product. Your creativity can be exercised from Mole \nNegro Pork Sausages, and Mole Verde Snack Sticks to Mole \nChichilo Cook-In-Bag Pulled Beef, perfect for tacos. It\u2019s time to \ntake a deep dive into the wonderful and aromatic world of \nregional Mexican cuisine!\n<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

News brief from Hela Spice Canada Oaxaca is a city and a Free and Sovereign state in the Southwestern section of Mexico. Both the City and the State are located in rugged and mountainous geography, which has protected it and left it one of the most untouched regions in all of Mexico. As a result,… Continue reading THE \u201cSEVEN MOLES\u201d OF OAXACA<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":243,"menu_order":62,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-5897","page","type-page","status-publish","hentry","entry"],"acf":[],"yoast_head":"\nThe Seven Moles Of Oaxaca | Hela Spice Canada<\/title>\n<meta name=\"description\" content=\"Mexico's Oaxaca is a city & a state that is well known for its regional cuisine, especially their mole. 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