Main Course

Mole Negro

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

Alkuperäinen resepti: Forkin

Kokonaisaika: 4 t
Annoksia: 6
Vaikeustaso: Vaikea
Annosta kohti: 502 kcal

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, pähkinät, seesami, sulfiitit ja puupähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

chiles

6 kplpasilla chile, stemmed and seeded
6 kplmulato chile, stemmed and seeded
6 kplancho chile, stemmed and seeded
2 kplchipotle meco chile, stemmed and seeded

fat

0,5 kuppilard

aromatics

1 kplyellow onion, roughly chopped
6 kynsigarlic, peeled

vegetables

4 kplplum tomato, halved
4 kpltomatillo, husked and halved

nuts and seeds

0,25 kuppialmond, raw
0,25 kuppipecan, raw
2 rklsesame seed, raw
2 rklpumpkin seed, raw

fruit

0,25 kuppiraisin
0,5 kplplantain, ripe, sliced

thickener

1 kpltortilla, stale, torn
1 viipalebread, stale, torn

spices

0,5 tlclove, ground
0,5 tlcinnamon, ground
0,5 tlblack peppercorn
0,5 tlcumin, ground
0,5 tloregano, dried
0,5 tlthyme, dried

liquid

6 kuppichicken broth

flavor enhancer

50 gdark chocolate, Mexican, 70% cocoa or higher

sweetener

1 rklsugar

seasoning

1 tlsalt

Välineet

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

Valmistusohje

Vaihe vaiheelta

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.
Noin 5 min
Kokin vinkki: 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.
Noin 30 min
3
In a large pot or Dutch oven, heat a portion of the lard over medium heat.
Noin 2 min
4
Add the yellow onion and garlic to the pot and cook until softened, about 5-7 minutes.
Noin 7 min
5
Add the plum tomatoes and tomatillos to the pot and cook until slightly softened, about 8-10 minutes.
Noin 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.
Noin 5 min
Kokin vinkki: 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.
Noin 5 min
8
Fry the torn tortilla and bread in a small amount of lard until crispy, then set aside.
Noin 3 min
9
Drain the rehydrated chiles, reserving some of the soaking liquid.
Noin 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.
Noin 5 min
Kokin vinkki: 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.
Noin 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.
Noin 10 min
Kokin vinkki: 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.
Noin 2 min
14
Carefully pour the blended mole paste into the hot lard. It will splatter.
Noin 1 min
Kokin vinkki: 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.
Noin 30 min
Kokin vinkki: The mole will darken and thicken as it cooks.
16
Gradually stir in the remaining chicken broth, bringing the mole to a simmer.
Noin 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.
Noin 1 t
Kokin vinkki: 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.

Annosta kohti

Ravintoarvot

57%Pisteet

Kalorit: 501,9kcal
Proteiini: 10,2g
Hiilihydraatit: 42,7g
Rasva: 35,2g
Kuitu: 9,6g
Sokeri: 21,5g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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