Mole Negro Recipe

About Mole Negro

Mole, a rich and complex sauce, has its roots in Mexican cuisine, particularly tied to the state of Oaxaca. Within this state, seven principal varieties of mole exist, with Mole Negro being one of the most intricate and celebrated. Often associated with traditional events and celebrations, its profound depth of flavor is achieved through a marriage of various ingredients and meticulous preparation. Mole Negro's history is intertwined with both indigenous and colonial culinary traditions, highlighting the fusion of flavors that Mexico is known for.

Ingredients

• Dried Black Chiles (e.g., chilhuacle, mulato, pasilla)
• Raw Almonds
• Ripe Plantains
• Garlic Cloves
• White Onion
• Tortillas
• Dark Chocolate
• Chicken Stock
• Pork Lard
• Cinnamon Stick
• Cloves
• Anise Seeds
• Toasted Sesame Seeds
• Sugar
• Salt

Preparation

Preparing the Chiles

Start by cleaning the dried black chiles, removing the stems, seeds, and veins. This process ensures the desired smoothness and flavor balance of the mole. Once cleaned, dry-toast them on a hot skillet until they are slightly puffed and fragrant. Be cautious as they can easily burn. After toasting, soak them in hot water for about 20 minutes to soften.

Preparing the Base Ingredients

Peel and chop the white onion and the garlic cloves. Fry them in pork lard until golden brown. While these fry, slice the ripe plantains and fry them until they are sweet and caramelized. Cook the tortillas in the lard until crisp.

Blending the Sauce

In a large blender, combine the soaked chiles, fried onion, garlic, plantains, and tortillas. Add a cup of chicken stock to facilitate blending. Puree until smooth. If the mixture is too thick, add more chicken stock as necessary.

Cooking the Mole

In a large pot, heat more pork lard over medium heat. Fry the blended chile mixture, stirring continuously to prevent sticking. Cook it for approximately 30 minutes. Stir in the ground cinnamon stick, cloves, and anise seeds. Add chopped dark chocolate, stirring until melted and incorporated. Season with salt and a pinch of sugar to balance the flavors. Simmer for about 2 hours, occasionally stirring to meld the flavors. Adjust thickness by adding more chicken stock if necessary.

Serving Suggestions

Traditionally, Mole Negro is served with chicken or turkey. Pour a generous amount over the cooked meat and garnish with toasted sesame seeds. Serve alongside rice and warm tortillas for a complete meal.

Enjoying the Dish

Mole Negro is best enjoyed with family and friends during a celebration or gathering. Its complex blend of flavors comes to life when shared with good company and conversation.

Cooking Timer

Don't forget to set your cooking timer to help manage the various steps and ensure each component is cooked to perfection.