Main Course

Mole Negro

Name: Mole Negro
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 6 porsiyon
Cuisine: mexican
Ingredients: 6 adet pasilla chile stemmed and seeded; 6 adet mulato chile stemmed and seeded; 6 adet ancho chile stemmed and seeded; 2 adet chipotle meco chile stemmed and seeded; 0,5 su bardağı lard; 1 adet yellow onion roughly chopped; 6 diş garlic peeled; 4 adet plum tomato halved; 4 adet tomatillo husked and halved; 0,25 su bardağı almond raw; 0,25 su bardağı pecan raw; 2 yemek kaşığı sesame seed raw; 2 yemek kaşığı pumpkin seed raw; 0,25 su bardağı raisin; 0,5 adet plantain ripe, sliced; 1 adet tortilla stale, torn; 1 dilim bread stale, torn; 0,5 çay kaşığı clove ground; 0,5 çay kaşığı cinnamon ground; 0,5 çay kaşığı black peppercorn; 0,5 çay kaşığı cumin ground; 0,5 çay kaşığı oregano dried; 0,5 çay kaşığı thyme dried; 6 su bardağı chicken broth; 50 g dark chocolate Mexican, 70% cocoa or higher; 1 yemek kaşığı sugar; 1 çay kaşığı 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 tarafından hazırlanan özgün tarif

Toplam süre: 4 sa.
Porsiyon: 6
Zorluk: Zor
Porsiyon başına: 502 kcal

Alerjen bilgisi: gluten, kuruyemişler, susam, sülfitler ve sert kabuklu yemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

chiles

6 adetpasilla chile, stemmed and seeded
6 adetmulato chile, stemmed and seeded
6 adetancho chile, stemmed and seeded
2 adetchipotle meco chile, stemmed and seeded

fat

0,5 su bardağılard

aromatics

1 adetyellow onion, roughly chopped
6 dişgarlic, peeled

vegetables

4 adetplum tomato, halved
4 adettomatillo, husked and halved

nuts and seeds

0,25 su bardağıalmond, raw
0,25 su bardağıpecan, raw
2 yemek kaşığısesame seed, raw
2 yemek kaşığıpumpkin seed, raw

fruit

0,25 su bardağıraisin
0,5 adetplantain, ripe, sliced

thickener

1 adettortilla, stale, torn
1 dilimbread, stale, torn

spices

0,5 çay kaşığıclove, ground
0,5 çay kaşığıcinnamon, ground
0,5 çay kaşığıblack peppercorn
0,5 çay kaşığıcumin, ground
0,5 çay kaşığıoregano, dried
0,5 çay kaşığıthyme, dried

liquid

6 su bardağıchicken broth

flavor enhancer

50 gdark chocolate, Mexican, 70% cocoa or higher

sweetener

1 yemek kaşığısugar

seasoning

1 çay kaşığısalt

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

57%Puan

Kalori: 501,9kcal
Protein: 10,2g
Karbonhidrat: 42,7g
Yağ: 35,2g
Lif: 9,6g
Şeker: 21,5g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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