Mole Negro

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

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.

   Ca. 5 min.

   Kokkens note: 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.

   Ca. 30 min.

3. 3

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

   Ca. 2 min.

4. 4

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

   Ca. 7 min.

5. 5

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

   Ca. 10 min.

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.

   Ca. 5 min.

   Kokkens note: 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.

   Ca. 5 min.

8. 8

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

   Ca. 3 min.

9. 9

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

   Ca. 1 min.

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.

    Ca. 5 min.

    Kokkens note: 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.

    Ca. 1 min.

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.

    Ca. 10 min.

    Kokkens note: 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.

    Ca. 2 min.

14. 14

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

    Ca. 1 min.

    Kokkens note: 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.

    Ca. 30 min.

    Kokkens note: The mole will darken and thicken as it cooks.

16. 16

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

    Ca. 5 min.

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.

    Ca. 1 t.

    Kokkens note: 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.