Mole Negro

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 30 min

3. 3

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

   Ongeveer 2 min

4. 4

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

   Ongeveer 7 min

5. 5

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

   Ongeveer 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 5 min

8. 8

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

   Ongeveer 3 min

9. 9

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

   Ongeveer 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.

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 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.

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 2 min

14. 14

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

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 30 min

    Tip van de kok: The mole will darken and thicken as it cooks.

16. 16

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

    Ongeveer 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.

    Ongeveer 1 uur

    Tip van de kok: 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.