Authentic Molé recipes from Mexican cuisine. 2 Cooks in the Kitchen have done a deep dive into the various molés of Oaxaca and elsewhere in Mexico and bring a variety of delicious molé recipes.
We first encountered Molé Estofado on a recent trip to Oaxaca City. It was on a few restaurants’ lists of the 7 Molés Of Oaxaca. We could go into that designation but we won’t here. Suffice it to say that there are a lot more than 7 molés as we work on the Molé Estofado…
On a recent trip to Oaxaca City we discovered this Molé Almondrado. We hadn’t encountered this particular molé before so it was a pleasure learning to make it. The almond and chocolate combination in this molé is heavenly! We have used it to make Lacquered Chicken among other things. This recipe is naturally gluten free….
Here is a recipe for making a simple molé with just a few ingredients and just a little bit of time. We have made this while staying in Mexico when we don’t have access to our house full of ingredients, but want the big flavors to add to our taco meat or nachos. While this…
When people talk about molé that takes all day to make they are talking about Oaxacan Black Molé. This recipe would traditionally start with going out to the back yard and harvesting a chicken. Pluck it and break it down and boil it for an hour, reserving the broth. Then when the molé is done…
Continuing our quest for ‘The 7 Molés of Oaxaca’ with this most unique molé verde. The version of this molé from Puebla is called Molé Pepita. The chiles here are fresh poblano and serrano rather than the dried chiles used in the other molés. This molé gets a lot of its flavor from fresh herbs…
Molé Poblano is a thick molé that can be thinned with broth for some uses. Poblano, in addition to being a chile, is slang for things that come from the Mexican state of Puebla. Oaxaca and Puebla disagree about where molé originated but everyone agrees it was in one of those two states. This was…
This interesting Molé Manchamanteles comes from Oaxaca and is one of the ancient traditional molés. What makes this molé unique is the inclusion of fresh fruit which gives it a flavor unlike any other molé. The name translates as ‘Tablecloth Stainer’. The chiles in this molé are Anchos and Pasillas, fairly common and easy to…
This deliciously dark Molé Chuchilo Negro comes from Oaxaca and goes well on meat. The Chilhuacles Negros Chiles have a rich, dark flavor and moderate heat that are enhanced with roasted and charred ingredients. This molé is often served with wild game such as Venison or Boar and it also goes well with Pork or…
Molé Amarillo is a yellow molé that comes from Oaxaca. It has a bright vibrant color and flavor with a good amount of spicy heat. This molé goes well with chicken, turkey, duck and wild fowl. It can also work well as a vegetarian dish. The addition of Chayote and Masa keep the color light…
Here is yet another unique take on Molé. This Easy Molé Rojo recipe came from Ixtapa, Oaxaca by Diana Kennedy. This is the chocolatey, rich molé many of us are familiar with only with fewer ingredients. Unlike the all-day process of so many molés this one takes only 90 minutes to prepare. With charred ingredients…
