Main Course

Mole Negro

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

Izvorni recept autora Forkin

Ukupno vrijeme: 4 h
Porcije: 6
Težina: Teško
Po porciji: 502 kcal

Informacije o alergenima: može sadržavati gluten, orašasti plodovi, sezam, sulfiti i orašasti plodovi s drveća. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

chiles

6 kompasilla chile, stemmed and seeded
6 kommulato chile, stemmed and seeded
6 komancho chile, stemmed and seeded
2 komchipotle meco chile, stemmed and seeded

fat

0,5 šalicalard

aromatics

1 komyellow onion, roughly chopped
6 češanjgarlic, peeled

vegetables

4 komplum tomato, halved
4 komtomatillo, husked and halved

nuts and seeds

0,25 šalicaalmond, raw
0,25 šalicapecan, raw
2 žlicasesame seed, raw
2 žlicapumpkin seed, raw

fruit

0,25 šalicaraisin
0,5 komplantain, ripe, sliced

thickener

1 komtortilla, stale, torn
1 kriškabread, stale, torn

spices

0,5 žličicaclove, ground
0,5 žličicacinnamon, ground
0,5 žličicablack peppercorn
0,5 žličicacumin, ground
0,5 žličicaoregano, dried
0,5 žličicathyme, dried

liquid

6 šalicachicken broth

flavor enhancer

50 gdark chocolate, Mexican, 70% cocoa or higher

sweetener

1 žlicasugar

seasoning

1 žličicasalt

Oprema

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

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

57%Ocjena

Kalorije: 501,9kcal
Bjelančevine: 10,2g
Ugljikohidrati: 42,7g
Masti: 35,2g
Vlakna: 9,6g
Šećeri: 21,5g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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