Mole Negro

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Carefully toast the pasilla chiles, mulato chiles, ancho chiles, and chipotle meco chiles in a dry skillet over medium heat for 30-60 seconds per side, until fragrant; be careful not to burn them.

   حوالي 5 د

   ملاحظة الطاهي: Toasting brings out the flavor of the chiles. Burning them will make the mole bitter.

2. 2

   Place the toasted chiles in a bowl and cover with hot water; let them rehydrate for at least 30 minutes, or until soft.

   حوالي 30 د

3. 3

   In a large pot or Dutch oven, heat a portion of the lard over medium heat.

   حوالي 2 د

4. 4

   Add the yellow onion and garlic to the pot and cook until softened, about 5-7 minutes.

   حوالي 7 د

5. 5

   Add the plum tomatoes and tomatillos to the pot and cook until slightly softened, about 8-10 minutes.

   حوالي 10 د

6. 6

   In a separate dry skillet, toast the almonds, pecans, sesame seeds, and pumpkin seeds until fragrant, about 3-5 minutes, then set aside.

   حوالي 5 د

   ملاحظة الطاهي: Keep an eye on the sesame seeds as they can burn quickly.

7. 7

   In the same skillet, fry the raisins and sliced plantain in a small amount of lard until lightly browned, then set aside.

   حوالي 5 د

8. 8

   Fry the torn tortilla and bread in a small amount of lard until crispy, then set aside.

   حوالي 3 د

9. 9

   Drain the rehydrated chiles, reserving some of the soaking liquid.

   حوالي 1 د

10. 10

    Combine the rehydrated chiles, cooked onion and garlic, cooked tomatoes and tomatillos, toasted nuts and seeds, fried raisins, plantain, tortilla, and bread in a blender.

    حوالي 5 د

    ملاحظة الطاهي: You may need to blend in batches depending on your blender size.

11. 11

    Add the ground clove, ground cinnamon, black peppercorns, ground cumin, dried oregano, and dried thyme to the blender.

    حوالي 1 د

12. 12

    Add enough chicken broth to the blender to achieve a smooth paste, starting with a small amount and adding more as needed. Blend until completely smooth.

    حوالي 10 د

    ملاحظة الطاهي: If the mixture is too thick, use some of the reserved chile soaking liquid to thin it out.

13. 13

    Heat the remaining lard in the large pot or Dutch oven over medium heat.

    حوالي 2 د

14. 14

    Carefully pour the blended mole paste into the hot lard. It will splatter.

    حوالي 1 د

    ملاحظة الطاهي: Use a splatter screen or partially cover the pot to prevent a mess.

15. 15

    Cook the mole paste, stirring constantly, for at least 30 minutes. This step is crucial for developing flavor and preventing bitterness.

    حوالي 30 د

    ملاحظة الطاهي: The mole will darken and thicken as it cooks.

16. 16

    Gradually stir in the remaining chicken broth, bringing the mole to a simmer.

    حوالي 5 د

17. 17

    Stir in the dark chocolate, sugar, and salt. Continue to simmer for at least 1 hour, stirring occasionally, until the mole has thickened to your desired consistency and the flavors have melded.

    حوالي 1 س

    ملاحظة الطاهي: The longer it simmers, the deeper the flavor will be. Taste and adjust seasoning as needed.

18. 18

    Serve the Mole Negro hot over cooked chicken, turkey, or enchiladas.