In this weekly culinary column, I will be focusing on one dish – giving the reader a quick history of the dish, the classical preparation of it, and of course, my own
spin on the classic.

This week I have chosen to cover Mole sauce – which originated in Mexico and is used as a generic name to describe a number of sauces in Mexican cuisine. Outside of Mexico, mole is typically used to describe mole poblano – a dish with about 20 ingredients. Moles come in various flavors with a multitude of ingredients, though chilli peppers are a common ingredient.

Classic Mole Sauce

6 whole​Guajillo chiles, roasted and cleaned
2 whole​Tomatoes, roasted and peeled
¼ cup​Canola oil
1 whole​Onion, peeled and sliced
4 whole​Garlic cloves
1 whole​Cinnamon stick
1 tbsp​Mexican oregano
¼ cup​Unsalted peanuts
1 whole​Clove
¼ cup​Masa
1 tsp​Cocoa powder
1/8 tsp​Thyme
1/8 tsp​Anise seeds
¼ cup​Raisins
1 tbsp​Black pepper, cracked
2 cup​Chicken stock

Heat the oil in a large sauce pan over medium heat. Add the onions and garlic and cook until the onions are translucent. Meanwhile in a blender, puree the the remaining ingredients except for the chicken stock – puree until the mixture is a smooth paste. Add the onions and garlic once cooked and puree until smooth again. Make a slurry with the masa and ¼ cup of the chicken stock. Add the remaining chicken stock to the pot you used for the onions and garlic, then add the ingredients from the blender. Mix the slurry into the broth and whisk until smooth. Allow this mixture to simmer for 1 hour covered. Then allow to simmer uncovered until desired texture is achieved.

Jonathan’s Mole Sauce

6 whole​Poblano chiles, roasted and cleaned
2 whole​Tomatoes, roasted and peeled
¼ cup​Canola oil
1 whole​Onion, peeled and sliced
4 whole​Garlic cloves
1 whole​Cinnamon stick
1 tbsp​Fresh oregano
¼ cup​Unsalted peanuts
1 whole​Clove
¼ cup​Masa
1 tsp​Cocoa powder
1/8 tsp​Fresh thyme
1/8 tsp​Anise seeds
¼ cup​Golden raisins (soaked in water for ½ hour)
1 tbsp​Black pepper, cracked
2 cup​Chicken stock
1​Lime, zest and juice

Heat the oil in a large sauce pan over medium heat. Add the onions and garlic and cook until the onions are translucent. Meanwhile in a blender, puree the the remaining ingredients except for the chicken stock – puree until the mixture is a smooth paste. Add the onions and garlic once cooked and puree until smooth again. Make a slurry with the masa and ¼ cup of the chicken stock. Add the remaining chicken stock to the pot you used for the onions and garlic, then add the ingredients from the blender. Mix the slurry into the broth and whisk until smooth. Allow this mixture to simmer for 1 hour covered. Then allow to simmer uncovered until desired texture is achieved. Finish with the juice and zest of a lime and serve over your favorite meats.

Whether you choose to prepare the classic, my twist or your own interpretation, remember that food is about bringing people together and that the act of cooking is about caring and as long as your heart is in the dish you prepare, the people you are cooking for will appreciate it (and you).

If you have any questions for me or would like to see me cover any particular dish in this column, feel free to write me, care of this publication. From my kitchen to yours, it is my pleasure to give you a peek into the mind of a chef. Thank You

Jonathan Jolicoeur is a chef at A Tavola – an Italian restaurant on Church Street in Winchester – which focuses on “farm to table” style of cooking. Jonathan was born in Somerville, lives in Woburn and has a degree from Le Cordon Bleu College of Culinary Arts.