Mole Verde, the vibrant green sauce of Mexico, is a celebration of fresh herbs, tangy tomatillos, and complex spices. This sauce is a staple in Mexican cuisine, adding a burst of flavor to everything from chicken to enchiladas. While the thought of making mole from scratch might seem daunting, don’t fret! This step-by-step guide will walk you through the process, ensuring you create a delicious and authentic Mole Verde that will impress your family and friends.
What is Mole Verde?
Originating in Oaxaca, Mexico, Mole Verde (meaning “green sauce” in Spanish) is a testament to the region’s rich culinary heritage. Unlike mole poblano, which relies on chocolate, Mole Verde gets its signature color and unique flavor from a blend of fresh herbs like cilantro and parsley, tart tomatillos, and a medley of spices. The result is a sauce that is simultaneously earthy, bright, and utterly addictive.
Ingredients for the Perfect Mole Verde
Before we begin, gather your ingredients:
Main Components:
- 1 lb tomatillos, husked and rinsed
- 1/2 cup chopped white onion
- 2 cloves garlic, roughly chopped
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup sesame seeds
- 1/4 cup golden raisins
- 2 serrano peppers, stemmed (adjust to your spice preference)
- 1 cup packed cilantro leaves
- 1/2 cup packed flat-leaf parsley leaves
- 2 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Don’t be afraid to experiment!
- Spice Level: Want more heat? Add an extra serrano pepper or a jalapeño. Prefer a milder flavor? Remove the seeds from the serrano peppers.
- Broth: Vegetable broth can be used for a vegetarian version.
Essential Tools
- Large skillet
- Blender or food processor
- Fine-mesh sieve (optional)
Fresh ingredients for making mole verde.
Crafting Your Mole Verde: A Step-by-Step Guide
- Roasting for Depth: In your skillet, heat one tablespoon of olive oil over medium heat. Add the tomatillos, onion, garlic, and serrano peppers. Roast for about 8-10 minutes, turning occasionally, until the tomatillos soften and char slightly.
- Toasting for Nutty Notes: In the same skillet, add the remaining olive oil. Toast the pumpkin seeds and sesame seeds over medium heat for 3-5 minutes, stirring frequently, until fragrant and slightly golden. Be careful not to burn them.
- Blending the Soul of the Sauce: Transfer the roasted vegetables, toasted seeds, raisins, cilantro, and parsley to a blender or food processor. Add the chicken broth. Blend until you achieve a smooth, homogenous sauce.
- Simmering for Harmony: Pour the blended mixture back into the skillet. Bring to a simmer over medium-low heat. Cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
- Seasoning for Perfection: Taste and adjust seasoning with salt and pepper.
Pro Tip from Chef Ana Garcia: “For a smoother, more refined texture, pass the mole through a fine-mesh sieve after simmering. This removes any remaining bits of seeds or skin.”
Blending mole verde ingredients in a blender.
Serving and Storing Your Masterpiece
Pairing Ideas:
- Traditional Delights: Spoon your vibrant Mole Verde over poached chicken, pork, or enchiladas.
- Vegetarian Variations: Drizzle over roasted vegetables like cauliflower, zucchini, or sweet potatoes.
- Modern Twists: Use as a base for chilaquiles, a topping for tacos, or a flavorful sauce for grilled fish.
Storage:
Allow your Mole Verde to cool completely. Store in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
FAQs About Making Mole Verde
Can I make Mole Verde ahead of time?
Absolutely! In fact, the flavors intensify when the sauce sits for a day or two. Make a large batch and enjoy it throughout the week.
What can I substitute for tomatillos?
If you can’t find tomatillos, you can use a combination of green tomatoes and lime juice to achieve a similar tangy flavor.
Is Mole Verde very spicy?
The spiciness is adjustable! Remove the seeds from the serrano peppers for a milder sauce. If you enjoy the heat, feel free to add an extra pepper or two.
Can I use a different type of nut or seed?
Pumpkin seeds and sesame seeds are traditional, but you can experiment with other options like almonds or pepitas.
Mole verde served with chicken and rice.
Embrace the Flavors of Mexico!
Making authentic Mole Verde is a culinary adventure that will transport your taste buds to the heart of Mexico. This versatile sauce, with its vibrant color and complex flavors, is sure to become a new favorite in your kitchen. So gather your ingredients, follow these simple steps, and savor the delicious rewards of homemade Mole Verde!
