Main Course

Mole Negro

Name: Mole Negro
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 6 racions
Cuisine: mexican
Ingredients: 6 u pasilla chile stemmed and seeded; 6 u mulato chile stemmed and seeded; 6 u ancho chile stemmed and seeded; 2 u chipotle meco chile stemmed and seeded; 0,5 tassa lard; 1 u yellow onion roughly chopped; 6 gra garlic peeled; 4 u plum tomato halved; 4 u tomatillo husked and halved; 0,25 tassa almond raw; 0,25 tassa pecan raw; 2 cs sesame seed raw; 2 cs pumpkin seed raw; 0,25 tassa raisin; 0,5 u plantain ripe, sliced; 1 u tortilla stale, torn; 1 llesca bread stale, torn; 0,5 ct clove ground; 0,5 ct cinnamon ground; 0,5 ct black peppercorn; 0,5 ct cumin ground; 0,5 ct oregano dried; 0,5 ct thyme dried; 6 tassa chicken broth; 50 g dark chocolate Mexican, 70% cocoa or higher; 1 cs sugar; 1 ct salt

This rich and complex Mole Negro is a traditional Oaxacan sauce, perfect for serving over poultry or enchiladas. It features a deep, smoky flavor from various chiles, balanced with spices, nuts, seeds, and a hint of chocolate. The sauce requires several steps but the depth of flavor is well worth the effort.

Una recepta original de Forkin

Temps total: 4 h
Racions: 6
Dificultat: Difícil
Per ració: 502 kcal

Informació sobre al·lèrgens: pot contenir gluten, fruita seca, sèsam, sulfits i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

chiles

6 upasilla chile, stemmed and seeded
6 umulato chile, stemmed and seeded
6 uancho chile, stemmed and seeded
2 uchipotle meco chile, stemmed and seeded

fat

0,5 tassalard

aromatics

1 uyellow onion, roughly chopped
6 gragarlic, peeled

vegetables

4 uplum tomato, halved
4 utomatillo, husked and halved

nuts and seeds

0,25 tassaalmond, raw
0,25 tassapecan, raw
2 cssesame seed, raw
2 cspumpkin seed, raw

fruit

0,25 tassaraisin
0,5 uplantain, ripe, sliced

thickener

1 utortilla, stale, torn
1 llescabread, stale, torn

spices

0,5 ctclove, ground
0,5 ctcinnamon, ground
0,5 ctblack peppercorn
0,5 ctcumin, ground
0,5 ctoregano, dried
0,5 ctthyme, dried

liquid

6 tassachicken broth

flavor enhancer

50 gdark chocolate, Mexican, 70% cocoa or higher

sweetener

1 cssugar

seasoning

1 ctsalt

Estris

measuring cups · blender · spatula · skillet · large pot · measuring spoons · dutch oven

Elaboració

Pas a pas

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.
Uns 5 min
Nota de cuina: Toasting brings out the flavor of the chiles. Burning them will make the mole bitter.
2
Place the toasted chiles in a bowl and cover with hot water; let them rehydrate for at least 30 minutes, or until soft.
Uns 30 min
3
In a large pot or Dutch oven, heat a portion of the lard over medium heat.
Uns 2 min
4
Add the yellow onion and garlic to the pot and cook until softened, about 5-7 minutes.
Uns 7 min
5
Add the plum tomatoes and tomatillos to the pot and cook until slightly softened, about 8-10 minutes.
Uns 10 min
6
In a separate dry skillet, toast the almonds, pecans, sesame seeds, and pumpkin seeds until fragrant, about 3-5 minutes, then set aside.
Uns 5 min
Nota de cuina: Keep an eye on the sesame seeds as they can burn quickly.
7
In the same skillet, fry the raisins and sliced plantain in a small amount of lard until lightly browned, then set aside.
Uns 5 min
8
Fry the torn tortilla and bread in a small amount of lard until crispy, then set aside.
Uns 3 min
9
Drain the rehydrated chiles, reserving some of the soaking liquid.
Uns 1 min
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.
Uns 5 min
Nota de cuina: You may need to blend in batches depending on your blender size.
11
Add the ground clove, ground cinnamon, black peppercorns, ground cumin, dried oregano, and dried thyme to the blender.
Uns 1 min
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.
Uns 10 min
Nota de cuina: If the mixture is too thick, use some of the reserved chile soaking liquid to thin it out.
13
Heat the remaining lard in the large pot or Dutch oven over medium heat.
Uns 2 min
14
Carefully pour the blended mole paste into the hot lard. It will splatter.
Uns 1 min
Nota de cuina: Use a splatter screen or partially cover the pot to prevent a mess.
15
Cook the mole paste, stirring constantly, for at least 30 minutes. This step is crucial for developing flavor and preventing bitterness.
Uns 30 min
Nota de cuina: The mole will darken and thicken as it cooks.
16
Gradually stir in the remaining chicken broth, bringing the mole to a simmer.
Uns 5 min
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.
Uns 1 h
Nota de cuina: The longer it simmers, the deeper the flavor will be. Taste and adjust seasoning as needed.
18
Serve the Mole Negro hot over cooked chicken, turkey, or enchiladas.

Per ració

Nutrició

57%Puntuació

Calories: 501,9kcal
Proteïnes: 10,2g
Hidrats de carboni: 42,7g
Greixos: 35,2g
Fibra: 9,6g
Sucre: 21,5g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Mole Negro in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of broth or water if it's too thick.