Are you a fan of mole sauce but find that it’s too thin for your liking?
Don’t worry, you’re not alone. Many people prefer their mole sauce to have a thicker consistency, similar to gravy.
The good news is that there are several ways to achieve this without compromising the flavor of the sauce.
In this article, we’ll explore some tips and tricks on how to make mole sauce thick and delicious.
So, get ready to impress your taste buds and your guests with a perfectly thickened mole sauce!
How To Make Mole Sauce Thick?
1. Simmer it longer: One of the easiest ways to thicken mole sauce is to simply simmer it for a longer period of time. The longer you simmer the sauce, the more it will reduce and thicken. However, be careful not to overdo it as this can cause the sauce to become too thick and lose its flavor.
2. Add more broth: If your mole sauce is too thick, you can add more hot chicken or vegetable broth to thin it out. This will also help to balance out the flavors and prevent the sauce from becoming too concentrated.
3. Use cornstarch: Cornstarch is a great thickening agent that can be added to mole sauce to give it a thicker consistency. To use cornstarch, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until it forms a smooth paste. Then, whisk the paste into the mole sauce and simmer for a few minutes until it thickens.
4. Add bread or tortillas: Another traditional way to thicken mole sauce is to add bread or tortillas. Simply tear up a few slices of bread or tortillas and add them to the sauce while it’s simmering. The bread or tortillas will break down and thicken the sauce.
5. Use nut butter: Nut butter, such as almond or peanut butter, can also be used to thicken mole sauce. Simply whisk in a tablespoon or two of nut butter into the sauce until it’s fully incorporated and simmer for a few minutes until it thickens.
Understanding The Consistency Of Mole Sauce
Mole sauce should have a medium consistency similar to gravy. However, the consistency can vary depending on the recipe and personal preference. Some people prefer a thicker mole sauce, while others prefer a thinner consistency. To achieve the desired consistency, it is essential to understand the texture of mole sauce.
Mole sauce should be velvety and smooth, with no lumps or chunks. To achieve this texture, a blender or food processor is essential for making this ultrasmooth pureed sauce. Recipes often call for some combination of toasted almonds, pumpkin seeds, peanuts, and sesame seeds to thicken and enrich the mole. These ingredients are ground into a paste and added to the sauce to give it a creamy mouthfeel.
If the mole sauce is too thick, it can be thinned out by adding more chicken or vegetable broth. This will also help to balance out the flavors and prevent the sauce from becoming too concentrated. On the other hand, if you want a thicker mole sauce, you can simmer it for a longer period of time until it reduces and thickens. However, be careful not to overdo it as this can cause the sauce to become too thick and lose its flavor.
Another traditional way to thicken mole sauce is to add bread or tortillas. The bread or tortillas will break down and thicken the sauce, giving it a slightly different flavor profile. Nut butter, such as almond or peanut butter, can also be used to thicken mole sauce. Simply whisk in a tablespoon or two of nut butter into the sauce until it’s fully incorporated and simmer for a few minutes until it thickens.
Thicken With Corn Tortillas
Corn tortillas are not only a perfect accompaniment to mole sauce, but they can also be used to thicken the sauce. This is a traditional method used in some mole recipes that adds another layer of flavor to the dish.
To use corn tortillas to thicken mole sauce, start by frying a tortilla until it is soft and pliable. Be careful not to fry it for too long or it will become crispy and difficult to work with. Once the tortilla is fried, dip it into the hot mole sauce and place it on a plate. Fold the tortilla in half and top it with a mixture of shredded cabbage or lettuce combined with olive oil, vinegar, salt, and pepper. Add shredded cheese or sour cream, using fresh Panela cheese for best results.
The tortilla will break down and thicken the sauce as it simmers. If the sauce is still too thin, add more tortillas in the same manner until you reach the desired consistency. To ensure the tortillas break down properly, it’s best to toast them lightly in a greased skillet before adding them to the sauce.
Using corn tortillas to thicken mole sauce is a simple and delicious way to add depth of flavor and texture to this classic Mexican dish.
Add Ground Nuts Or Seeds
Another way to thicken mole sauce is to add ground nuts or seeds. This will not only thicken the sauce but also add a nutty flavor and texture. To do this, toast nuts, seeds, and whole spices in a dutch oven over medium heat until golden and fragrant. Then, pour the mixture into a high-powered blender and blend until it turns into a powder texture. Next, add the roasted tomato, onion, garlic, and dried chiles to the blender along with the spices. Blend it all until smooth. Finally, add the remaining ingredients except for the oil to the blender and blend again until smooth. The resulting mixture should be thick but not as thick as the final sauce will be. Heat oil in a dutch oven over medium heat and add the sauce. Stir and simmer the sauce uncovered for 15-20 minutes or until it’s nice and thick. Using ground nuts or seeds is an excellent way to thicken mole sauce naturally while also adding depth of flavor.
Use Bread Or Crackers As A Thickener
Bread or crackers can also be used as a thickener for mole sauce. Simply tear up a few slices of bread or crush some crackers and add them to the sauce while it’s simmering. The bread or crackers will absorb the liquid and break down, creating a thicker consistency. This method is great for those who want to use pantry staples instead of buying additional ingredients. However, be sure to use plain bread or crackers without any added flavors or seasonings, as this can affect the taste of the sauce. Additionally, be mindful of the amount you add as too much bread or crackers can make the sauce too thick and starchy. Start with a small amount and add more as needed until you reach your desired consistency.
Simmer Longer For A More Intense Flavor And Thickness
Simmering the mole sauce for a longer period of time not only thickens it, but also intensifies its flavor. The longer you simmer the sauce, the more the flavors will meld together and develop. This is especially true for mole sauce, which has a complex combination of ingredients and spices.
To achieve a thicker and more flavorful mole sauce, simmer it at medium-low temperature for at least 15 minutes or up to an hour. Make sure to stir the sauce frequently from the bottom to prevent it from burning. The longer you simmer it, the more concentrated and intense the flavors will become.
However, be careful not to overdo it as this can cause the sauce to become too thick and lose its flavor. It’s best to taste the sauce frequently and adjust the consistency and seasoning as needed. Adding more broth or water can help thin out the sauce if it becomes too thick.
Use A Blender Or Food Processor To Achieve A Smooth Texture
To achieve a smooth and velvety texture for your mole sauce, using a blender or food processor is essential. Most mole recipes call for a variety of ingredients, including chiles, nuts, warm spices, raisins, and tomato, which need to be pureed until smooth to achieve the desired texture.
Using a regular blender will work just fine for pureeing the ingredients, but a high-speed blender will make a much smoother sauce. You can also use a food processor to blend the ingredients, which works well if you don’t have access to a blender.
When blending the ingredients, it’s important to do it in batches to ensure that everything is pureed evenly. Start by adding about 2 cups of the mixture to the blender or food processor at a time and puree until smooth. If the mixture is too thick, you can add chicken stock as needed until the mole is a smooth, thick paste.
Once all of the ingredients have been pureed, you can store the mole sauce in the refrigerator for up to a month or freeze it for up to a year. When ready to eat, dilute a cup of mole with 1/2 cup chicken broth in a saucepan and simmer for 2 to 3 minutes. Serve over cooked chicken or turkey and sprinkle with toasted sesame seeds on top.