16 Facts About Mole sauce

Generally, a mole sauce contains fruits, nuts, chili peppers, and spices like black pepper, cinnamon, or cumin.

Mole sauce de olla is a stew made from beef and vegetables, which contains guajillo and ancho chili, as well as a number of other ingredients found in moles.

Mole sauce poblano has an average of 20 ingredients; mole almendrado has an average of 26, and Oaxacan moles can have over 30.

The thickness of the Mole sauce has prompted some, such as Mexican-food authority Patricia Quintana, to claim it is too substantial to be called a Mole sauce.

However, like a Mole sauce, it is always served over something and never eaten alone.

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Mole sauce poblano is most traditionally served with turkey, but it and many others are served with chicken, pork, or other meat .

Leftover Mole sauce is often used for the making of tamale and enchilada or over egg at brunch.

The last, a chicken and fruit stew, is questioned by some such as Susan Trilling in her book My Search for the Seventh Mole sauce: A Story with Recipes from Oaxaca, Mexico, whether it is a true mole.

Mole sauce poblano is perhaps the best known of all mole varieties.

Mole sauce poblano contains about 20 ingredients, including sugar and cocoa, but for practicality and simplicity, chocolate is used, which works to counteract the heat of the chili peppers, but its flavor does not dominate.

Mole verde from Veracruz, where pork is covered in a sauce made from ground peanut, tomatillo, cilantro and more.

Mole sauce pipian is a type of mole which mostly consists of ground squash seeds.

Mole sauce is one of the most representative dishes of Mexico, especially for major celebrations.

Mole sauce has a strong flavor, especially the dark ones and is considered to be an acquired taste for most.

The Feria Nacional del Mole sauce was begun in 1977 in San Pedro Atocpan, and is held each year in October.

Mole sauce has become a popular and widely available prepared food product in the United States.