Mole Negro de Oaxaca

Mole Negro de Oaxaca
Staff Writer

Suggested Wine Pairing: Ceja Carneros Pinot Noir, Ceja Carneros Merlot and Ceja Vino de Casa Red Blend

Mole is an all-encompassing title for a number of sauces in Mexican cuisine. The sauce from the city of Oaxaca is one of the better-known varieties. Classic Oaxaca, such as mole negro, includes a variety of peppers, sometimes reaching almost 30 types. Though mole is not simply a chocolate sauce as it has come to be known, chocolate can be added for a bit of rich flavor. This recipe for Mole Negro de Oaxaca is a chicken dish with a variety of spices, peppers, and chocolate.

12
Servings
182
Calories Per Serving
Deliver Ingredients

Ingredients

  • 24  uncooked chicken pieces (legs, thighs, or chicken breasts cut in half)
  • 10  chiles negros
  • 10  chiles guajillo
  • 10  chiles pasilla
  • toasted tortillas
  • 2 1/2  round tablets of Mexican chocolate (e.g. Ibarra brand)
  • tomatoes
  • 10  peeled tomatillos
  • 1 1/2  onion
  • heads of garlic
  • 2  Tablespoons  peeled pumpkin seeds
  • 2  Tablespoons  unsalted peanuts
  • 2  Tablespoons  walnuts
  • 2  Tablespoons  peeled almonds
  • 2  Tablespoons  sesame seeds
  • 1/4  Teaspoon  marjoram
  • 1/4  Teaspoon  oregano
  • 1  Teaspoon  thyme
  • 1  Teaspoon  anise
  • 1  Teaspoon  cumin
  • whole pepper corns
  • whole cloves
  • peel of cinnamon stick
  • One slice of Mexican sweet bread
  • Chicken broth (about 10 cups)
  • Salt to taste
  • 10  Tablespoons  manteca (lard) OR extra virgin olive oil

Directions

To a large pot of gently boiling water, add the washed chicken pieces, one onion, one unpeeled garlic head and one tablespoon of salt.

As chicken cooks, spoon out foam and cooked blood that accumulate on the surface (you want to end with a clear and delicious broth). Boil gently until tender — do not overcook. Separate chicken from broth and discard onion and garlic head.

For the mole. cut the stems off the chiles negros, guajillo and pasilla and take out the seeds (save the seeds). Wash the chiles and pat dry with a towel.

In a pan with 3 tablespoons olive oil, sauté chiles a few at a time until crispy but not burned-set aside. Add 2 more tablespoons olive oil and sauté pumpkin seeds, peanuts, walnuts, almonds, sesame seeds, chile seeds and one layer of the cinnamon stick until golden, and set aside. Add 1 tablespoon olive oil and sauté Mexican chocolate until softened, and set aside. Toast slice of Mexican pan dulce, and set aside.

Over a grill, toast the tortillas until golden.

Mix together all the sautéed ingredients, toasted tortillas, Mexican bread, marjoram, oregano, thyme, anise, cumin, whole peppers and cloves.

In a blender or food processor, process the above mixture a little at a time with chicken broth (about 6 cups) until smooth, and set aside.

Over a grill, fire roast tomatoes, tomatillos, ½ onion and 1 head of unpeeled garlic until blackened but not burned.

Process fire roasted ingredients with 2 cups chicken broth until smooth.

To a heated large pan with 4 tablespoons of olive oil, add the tomatoes mixture and simmer for about 15 minutes-stir frequently.

Add processed sautéed mixture to simmering mixture and continue simmering gently (add broth to desired thickness of mole sauce); stir continuously for one hour. 

To serve, distribute mole sauce on plate and place two chicken pieces on it. Add mole sauce across chicken pieces and serve with warm corn tortillas. ¡Salud!

Nutritional Facts

Total Fat
18g
26%
Sugar
1g
1%
Saturated Fat
2g
8%
Carbohydrate, by difference
5g
4%
Protein
2g
4%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
48mg
5%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Phosphorus, P
44mg
6%
Selenium, Se
1µg
2%
Sodium, Na
23mg
2%
Water
1g
0%
Zinc, Zn
1mg
13%

Mole Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mole Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.