Mexican Mole Chilli Seed Collection

Mexican Mole Chilli Seed Collection

Grow the traditional dried chillies used to make mole, one of Mexico’s most celebrated sauces. Mole combines layers of mild fruitiness, earthy depth, gentle heat, spices, nuts or seeds and, in some versions, a small amount of chocolate.

Includes one packet each of:

• ‘Brown Poblano’
• ‘Guajillo’
• ‘Pasilla Bajio’
• ‘Chile de Árbol’

A little history

The word mole comes from the Nahuatl word mōlli, meaning sauce or mixture. Its exact origins are uncertain, but modern mole developed from Indigenous Mexican sauces combined with ingredients and cooking traditions introduced during the colonial period.

Mole poblano is closely associated with Puebla and is traditionally served for celebrations and special occasions. Recipes vary between families and regions, with some containing more than 20 ingredients.

Basic mole sauce

You will need:

• 2 dried ‘Brown Poblano’ chillies
• 2 dried ‘Guajillo’ chillies
• 1 dried ‘Pasilla Bajio’ chilli
• ½–1 dried ‘Chile de Árbol’ chilli
• 1 onion, chopped
• 2 garlic cloves
• 1 tomato, chopped
• 2 tablespoons toasted sesame seeds
• ¼ teaspoon cinnamon
• ½ teaspoon cumin
• 1 small piece of toasted bread or tortilla
• 500 ml chicken or vegetable stock
• 20–30 g dark chocolate
• Salt, to taste

Remove the stems and seeds from the dried chillies. Lightly toast them in a dry pan, taking care not to burn them, then cover with hot water and soak for 20 minutes.

Fry the onion, garlic and tomato until soft. Add the drained chillies, sesame seeds, cinnamon, cumin, toasted bread or tortilla and stock.

Blend until smooth, then simmer gently for 20–30 minutes. Stir in the chocolate and season with salt. Add more stock as needed until the sauce reaches a thick pouring consistency.

Serve with chicken, roasted vegetables, enchiladas or rice.

This is a simple home-style introduction to mole. Traditional recipes may also include nuts, dried fruit and a wider range of spices.