Main Course

Mole Negro

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

Forkin eredeti receptje

Teljes idő: 4 ó
Adag: 6
Nehézség: Nehéz
Adagonként: 502 kcal

Allergéninformáció: a következőket tartalmazhatja: glutén, diófélék, szezám, szulfitok és csonthéjasok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

chiles

6 dbpasilla chile, stemmed and seeded
6 dbmulato chile, stemmed and seeded
6 dbancho chile, stemmed and seeded
2 dbchipotle meco chile, stemmed and seeded

fat

0,5 csészelard

aromatics

1 dbyellow onion, roughly chopped
6 gerezdgarlic, peeled

vegetables

4 dbplum tomato, halved
4 dbtomatillo, husked and halved

nuts and seeds

0,25 csészealmond, raw
0,25 csészepecan, raw
2 ek.sesame seed, raw
2 ek.pumpkin seed, raw

fruit

0,25 csészeraisin
0,5 dbplantain, ripe, sliced

thickener

1 dbtortilla, stale, torn
1 szeletbread, stale, torn

spices

0,5 tk.clove, ground
0,5 tk.cinnamon, ground
0,5 tk.black peppercorn
0,5 tk.cumin, ground
0,5 tk.oregano, dried
0,5 tk.thyme, dried

liquid

6 csészechicken broth

flavor enhancer

50 gdark chocolate, Mexican, 70% cocoa or higher

sweetener

1 ek.sugar

seasoning

1 tk.salt

Eszközök

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

Elkészítés

Lépésről lépésre

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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 30 p
3
In a large pot or Dutch oven, heat a portion of the lard over medium heat.
Körülbelül 2 p
4
Add the yellow onion and garlic to the pot and cook until softened, about 5-7 minutes.
Körülbelül 7 p
5
Add the plum tomatoes and tomatillos to the pot and cook until slightly softened, about 8-10 minutes.
Körülbelül 10 p
6
In a separate dry skillet, toast the almonds, pecans, sesame seeds, and pumpkin seeds until fragrant, about 3-5 minutes, then set aside.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 5 p
8
Fry the torn tortilla and bread in a small amount of lard until crispy, then set aside.
Körülbelül 3 p
9
Drain the rehydrated chiles, reserving some of the soaking liquid.
Körülbelül 1 p
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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 1 p
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.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 2 p
14
Carefully pour the blended mole paste into the hot lard. It will splatter.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 30 p
A szakács megjegyzése: The mole will darken and thicken as it cooks.
16
Gradually stir in the remaining chicken broth, bringing the mole to a simmer.
Körülbelül 5 p
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.
Körülbelül 1 ó
A szakács megjegyzése: 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.

Adagonként

Tápérték

57%Pontszám

Kalória: 501,9kcal
Fehérje: 10,2g
Szénhidrát: 42,7g
Zsír: 35,2g
Rost: 9,6g
Cukor: 21,5g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

Őrizd meg frissen

Tárolás

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

Újramelegítés

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