How to mole Mexican food?

Mole is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red/colorado, yellow, green, almendrado, de olla, huaxmole and pipián. Generally, a mole sauce contains a fruit, chili pepper, nut and spices like black pepper, cinnamon and cumin. All mole preparations begin with one or more types of chili pepper.

The classic moles of Central Mexico and Oaxaca, such as mole poblano and mole negro, include two or more of the following types of chili pepper: ancho, pasilla, mulato and chipotle. Other ingredients can include black pepper, achiote, guaje (Leucaena leucocephala), cumin, cloves, anise, tomatoes, tomatillos, garlic, sesame seeds, dried fruit, hoja santa, and many others. The ingredients are roasted and ground into a fine powder or paste.The resulting powder or paste is mixed with water, or more often broth, and simmered until it is pungent and very thick. It is most often prepared in a cazuela ([kaˈswela]) or a thick heavy clay cauldron and stirred almost constantly to prevent burning.