Mole Negro de Oaxaca
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.
- 24 uncooked chicken pieces (legs, thighs, or chicken breasts cut in half)
- 10 chiles negros
- 10 chiles guajillo
- 10 chiles pasilla
- 2 toasted tortillas
- 2 1/2 round tablets of Mexican chocolate (e.g. Ibarra brand)
- 4 tomatoes
- 10 peeled tomatillos
- 1 1/2 onion
- 2 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
- 6 whole pepper corns
- 6 whole cloves
- 1 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
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!