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The Earliest Mole Sauce

Monday, 26 May 2008

Description

Why wouldn’t the cooks of Cerén have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce was served over stewed duck meat, as ducks were one of the domesticated meat sources of the Cerén villagers.

Ingredients

At a glance

Cuisine

Mexican

Ingredient

Chile peppers

Cooking Method

Sauté

Heat Level

Chile

New Mexico Red

Meal/Course

Condiment

Makes

2 1/2 cups

4 tomatillos, husks removed
1 tomato, toasted in a skillet and peeled
½ teaspoon chile seeds
3 tablespoons pepitas (toasted pumpkin or squash seeds)
1 corn tortilla, torn into pieces
2 tablespoons medium-hot chile powder
1 teaspoon achiote (annatto seeds)
3 tablespoons vegetable oil
2 cups chicken broth
1 ounce Mexican or bittersweet chocolate

Methods/steps

In a blender, combine the tomatillos, tomato, chile seeds, pepitas, tortilla, chile powder and achiote to make a paste. In a pan, heat the vegetable oil and fry the paste until fragrant, about 4 minutes, stirring constantly. Add the chicken broth and the chocolate and stir over medium heat until thickened to desired consistency.

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