Mole Negro

Подготовка

Съставки

Начин на приготвяне

Стъпка по стъпка

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.

   Около 5 мин

   Бележка на готвача: 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.

   Около 30 мин

3. 3

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

   Около 2 мин

4. 4

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

   Около 7 мин

5. 5

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

   Около 10 мин

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.

   Около 5 мин

   Бележка на готвача: 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.

   Около 5 мин

8. 8

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

   Около 3 мин

9. 9

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

   Около 1 мин

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.

    Около 5 мин

    Бележка на готвача: 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.

    Около 1 мин

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.

    Около 10 мин

    Бележка на готвача: 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.

    Около 2 мин

14. 14

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

    Около 1 мин

    Бележка на готвача: 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.

    Около 30 мин

    Бележка на готвача: The mole will darken and thicken as it cooks.

16. 16

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

    Около 5 мин

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.

    Около 1 ч

    Бележка на готвача: 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.