Key Parameters
Temperature
120°C
20°C - 180°C
Time
1 hour
30 minutes - 2 hours
Equipment
Blender or food processorSkillet or comalSpice grinder
Steps
- 1.
Mole Poblano (Puebla): Signature dish featuring balanced heat/sweetness from meticulous chili-toasting sequence
- 2.
Mole Negro (Oaxaca): Demonstrates extreme Maillard development through 12+ hour cooking of burnt chilies
- 3.
Enmoladas (Mexico City): Showcases mole's versatility as both sauce and filling component