Mole Negro (Oaxacan Black Mole Sauce)

Method

1. 1

   Adjust oven rack to upper-middle position and preheat broiler to high. Place tomatillos, tomatoes, onion, plantain, and garlic on an aluminum foil–lined baking sheet, cut side down. Broil until charred and blistered on one side, 4 to 8 minutes. Transfer to blender. Add 1 cup chicken stock and blend, starting on low and increasing to high, until completely smooth, about 1 minute. Transfer to a large pot or Dutch oven.

2. 2

   On the now-empty foil-lined rimmed baking sheet, add pasilla, guajillo, ancho, mulato, and morita chiles. Broil until darkened, about 1 minute. Transfer to blender. Blend, starting on low and increasing to high until completely smooth. Add stock if necessary to thin out the mixture and scrape down sides of blender jar as needed. Add to puréed vegetables in large pot or Dutch oven.

3. 3

   In a large skillet, add lard and heat over medium-high heat until melted and shimmering. Add almonds, pecans, and peanuts, continuously stirring until lightly toasted and aromatic, about 3 minutes. Using a large slotted spoon, transfer solids to blender, leaving lard in skillet. Add toasted sesame seeds to blender with nuts.

4. 4

   In the remaining lard in skillet, add tortillas and bread. Fry over medium-high heat, flipping occasionally, until golden brown, about 2 minutes. Add prunes, raisins, and cinnamon. Keep frying until raisins and prunes slightly darken, about 2 minutes longer. Using a slotted spoon, transfer solids to blender, leaving lard in skillet.

5. 5

   Pour all but 2 tablespoons lard into the pot with puréed vegetables and chiles.

6. 6

   To the skillet, add cloves, anise seeds, allspice, black peppercorns, cumin, thyme, and oregano, and fry over medium-high heat until fragrant, about 1 minute. Transfer spices and all remaining lard from skillet to blender with bread and dried fruit. Add 2 cups chicken stock and blend on high speed until smooth, about 1 minute. Transfer to large pot with other puréed ingredients.

7. 7

   Add 4 cups of chicken stock to pot and stir to combine all ingredients until homogenous. Add hoja santa and avocado leaf, if using, and bring to a simmer over medium heat. Reduce heat to low and gently simmer, covered, stirring frequently, until flavors meld and mixture thickens further, 30 minutes.

8. 8

   Use tongs and a slotted spoon to remove hoja santa and avocado leaf, if using. Add chocolate and stir until completely melted, about 5 minutes. Mole should be smooth and thick enough to coat the back of a spoon. If too gritty, blend further with an immersion blender, keeping the mole in the pot, or blend in batches in the traditional blender. If too thick, thin with water or chicken stock. Season to taste with salt and sugar. Serve with poached chicken, tortillas, and/or Mexican rice.

Nutrition

calories

291 kcal

fatContent

17 g

fiberContent

3 g

sugarContent

11 g

sodiumContent

246 mg

proteinContent

7 g

cholesterolContent

14 mg

carbohydrateContent

29 g

saturatedFatContent

6 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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