Mole sauce is a rich and flavorful Mexican sauce that can be used in a variety of dishes. However, sometimes the consistency of the sauce can be too thin or runny, which can be frustrating.
Luckily, there are several ways to thicken up mole sauce to achieve the perfect texture. In this article, we will explore different methods for thickening mole sauce and provide step-by-step instructions to help you achieve the perfect consistency.
Whether you’re a seasoned cook or a beginner in the kitchen, this guide will help you elevate your mole sauce game to the next level. So let’s get started!
How To Thicken Up Mole Sauce?
Method 1: Add More Breading
One of the easiest ways to thicken up mole sauce is by adding more breading. This can be done by increasing the number of corn tortillas, crackers, or bolillos used in the recipe. For best results, toast the ingredients slightly in a greased skillet before blending them into the sauce.
Method 2: Use Flour or Cornstarch
Another way to thicken up mole sauce is by using flour or cornstarch. To do this, simply mix a tablespoon of flour or cornstarch with a tablespoon of water until it forms a paste. Then, add the paste to the mole sauce and stir until it thickens.
If you’re making a gluten-free mole sauce, you can use a GF all-purpose flour blend or thicken the sauce with cornstarch instead.
Method 3: Simmer the Sauce
If your mole sauce is still too thin after trying the above methods, you can simmer it on low heat until it thickens to your desired consistency. The longer you simmer it, the thicker it will become.
However, be careful not to overcook the sauce as this can cause it to become too thick and lose its flavor.
Why Is My Mole Sauce Too Thin?
Mole sauce should have a medium consistency similar to gravy. However, sometimes the sauce can turn out to be too thin or runny. This can happen due to several reasons.
One common reason is that the mole paste was not properly reconstituted. If you didn’t add enough liquid during the reconstitution process, the sauce will be too thick. On the other hand, if you added too much liquid, the sauce will be too thin.
Another reason for a thin mole sauce could be that you didn’t cook it for long enough. Mole sauce should be simmered for at least 20 minutes to allow the paste to absorb the liquid and thicken up. If you didn’t simmer it for long enough, the sauce will be too thin.
Finally, if you added too much liquid during the cooking process, the mole sauce will be too thin. It’s important to add the liquid gradually to avoid lumps and allow the ingredients to rehydrate well.
If your mole sauce is too thin, don’t worry! You can easily thicken it up using one of the methods mentioned above.
Using Masa Harina To Thicken Mole Sauce
Masa harina is a traditional ingredient used to thicken mole sauce. It is a type of corn flour that has been treated with lime and dried, which gives it a distinct flavor and texture. Masa harina is commonly used in Mexican cuisine to make tortillas, tamales, and other dishes.
To use masa harina to thicken mole sauce, simply dissolve a tablespoon or two of it in a little bit of water to form a paste. Then, add the paste to the sauce and stir until it thickens. The masa harina will add a silky texture to the sauce and enhance its flavor.
It’s important to note that masa harina should be added gradually to the sauce, as too much can cause the sauce to become too thick and starchy. Start with a small amount and add more as needed until you reach your desired consistency.
When using masa harina to thicken mole sauce, it’s also important to make sure that the sauce is simmering gently. This will help the masa harina dissolve evenly and prevent clumping. Be sure to stir the sauce frequently as it thickens to prevent sticking or burning.
Adding Nuts Or Seeds To Thicken Mole Sauce
Another way to thicken up mole sauce is by adding nuts or seeds. In fact, many traditional mole recipes call for peanuts, almonds, sesame seeds, or pumpkin seeds as a thickening agent and to add flavor to the sauce.
To add nuts or seeds to your mole sauce, toast them in a dry pan over medium heat until they become fragrant. This will enhance their natural flavors and aromas. Then, blend them into a smooth paste with a little bit of water or chicken broth.
Next, add the nut or seed paste to the mole sauce and stir until it is fully incorporated. Simmer the sauce on low heat for 10-15 minutes until it thickens to your desired consistency. Be sure to stir occasionally to prevent the sauce from sticking to the bottom of the pot.
Adding nuts or seeds not only thickens the mole sauce but also adds a unique depth of flavor and texture. You can experiment with different types of nuts and seeds to find your favorite combination. Just be sure to adjust the seasoning accordingly as some nuts and seeds may alter the overall taste of the sauce.
Using Bread Or Tortillas To Thicken Mole Sauce
One traditional way to thicken up mole sauce is by using bread or tortillas. This method not only adds thickness to the sauce but also adds an earthy flavor to it.
To use bread or tortillas as a thickening agent, you can add them to the sauce while it’s cooking. The bread or tortillas should be toasted or fried first to release their flavors and oils. This will add depth to the sauce and make it more flavorful.
Some mole recipes call for burnt tortillas, which are blackened on a comal before being added to the sauce. This adds a smoky flavor and deepens the color of the sauce.
When using this method, it’s important to blend the bread or tortillas with the other ingredients in the sauce until it becomes smooth. This will ensure that there are no lumps in the sauce.
It’s also important to note that different types of bread or tortillas can be used depending on personal preference. Corn tortillas are a popular choice, but French bread or bolillos can also be used.
Simmering To Reduce And Thicken Mole Sauce
Simmering is an excellent way to reduce and thicken mole sauce naturally without adding any thickening agents, like cornstarch or flour. This method works particularly well for tomato-based sauces, because added starches don’t always play nicely with the acid in tomatoes. In addition to thickening a sauce, reducing concentrates the flavors when water that would otherwise dilute the intense flavors deepens while the reduction occurs.
To use this method, simply place your mole sauce in a saucepan over low heat and let it simmer uncovered. As the sauce simmers, it will gradually reduce and thicken. Be sure to stir the sauce occasionally to prevent it from sticking to the bottom of the pan.
Keep in mind that reducing mole sauce can take some time, so be patient and allow it to simmer until it reaches your desired consistency. If you’re in a hurry, you can increase the heat slightly, but be careful not to let it boil as this can cause the sauce to break and lose its flavor.
When using this method, it’s important to taste the sauce frequently and adjust the seasoning as needed. As the sauce reduces, the flavors will become more concentrated, so you may need to add more salt or other seasonings to balance it out.
Using A Roux To Thicken Mole Sauce
Another effective way to thicken up mole sauce is by using a roux. A roux is a mixture of flour and fat that is used to thicken sauces and gravies.
To make a roux for mole sauce, start by melting butter or oil in a saucepan over medium heat. Once melted, add an equal amount of flour and whisk until it forms a smooth paste. Continue whisking and cooking the roux for a few minutes until it turns a light golden brown color.
Next, slowly add the mole sauce to the roux while whisking constantly. This will help to prevent lumps from forming in the sauce. Keep whisking until the sauce thickens to your desired consistency.
Be sure to taste the sauce as you go and adjust the seasoning as needed. If the sauce becomes too thick, you can thin it out by adding more broth or water.
Using a roux is a great option if you want to thicken up your mole sauce without changing its flavor. It’s also a good choice if you prefer a smoother texture in your sauce.