Mole Negro Empanadas
Mole Negro Empanadas are a delicious and savory dish rooted deeply in the culinary traditions of Oaxaca, Mexico. This dish is a unique fusion of flaky empanada pastry and mole negro, a rich, dark sauce that is famous for its complex flavors. Mole negro is one of the seven classic moles of Oaxaca and is known for its deep, chocolatey color, which comes from a combination of roasted ingredients including chile mulato, chile pasilla, and chile ancho, along with an array of spices, seeds, and dark chocolate.
History of Mole Negro
The origin of mole negro is often attributed to the indigenous Zapotecs of the Oaxaca region, who are known for their culinary ingenuity. Traditionally, mole was prepared for special occasions, ceremonial events, and celebrations due to its elaborate preparation process and the wide variety of ingredients required. The term "mole" comes from the Nahuatl word "molli," meaning sauce or concoction. Over time, mole negro has become an iconic dish not only in Oaxaca but throughout Mexico.
Ingredients Required
- Masa harina - 2 cups
- Chile mulato - 4 dried pods
- Chile pasilla - 4 dried pods
- Chile ancho - 2 dried pods
- Garlic - 2 cloves
- Onion - 1 medium, quartered
- Tomato - 1, large and ripe
- Cloves - 2 whole
- Cinnamon - 1 stick
- Pepitas (pumpkin seeds) - 1/4 cup
- Almonds - 1/4 cup
- Sesame seeds - 1/4 cup
- Raisins - 1/4 cup
- Dark chocolate - 2 oz
- Plantain - 1, ripe
- Lard or vegetable oil - 3 tablespoons
- Chicken broth - 2 cups
- Salt to taste
Preparation of Mole Negro
Roasting and Rehydrating Chilies
Begin by removing the stems and seeds from the chile mulato, chile pasilla, and chile ancho. Heat a skillet over medium heat and dry roast the chilies until they become aromatic, which takes about 2-3 minutes. Care should be taken not to burn them as it would impart a bitter flavor to the sauce. Once roasted, place the chilies in a bowl covered with hot water to rehydrate, which should take about 20 minutes.
Preparing the Sauce
While the chilies are soaking, roast the pepitas, almonds, and sesame seeds in the same skillet until they are golden brown. Again, avoid burning by stirring frequently. Transfer these ingredients to a blender. In the same skillet, add lard or oil and sauté the quartered onion, garlic, and chopped tomato until softened and fragrant. Add these to the blender along with the rehydrated chilies, strained reserving some liquid, and blend until smooth.
Cooking the Sauce
In a large pot, heat the remaining lard over medium-high heat, then carefully pour in the blended mixture. Stir in the liquid from the chilies and chicken broth. Allow the sauce to simmer for at least an hour, stirring occasionally and adding more broth if necessary to maintain a thick, yet pourable consistency. Add melted dark chocolate to enrich the sauce.
Preparing the Empanada Dough
While the mole cooks, prepare the dough by mixing masa harina with a pinch of salt and enough warm water to form a soft, pliable dough. Divide into small balls, cover with a damp cloth to prevent drying, and let rest for 15 minutes.
Assembling the Empanadas
Roll each dough ball between two sheets of plastic into a thin circle. Spoon a generous amount of the cooled mole into the center, fold the dough over, pressing the edges to seal. Using a fork, press down on the edges to ensure they are sealed properly.
Cooking the Empanadas
Preheat a skillet with a bit of oil. Fry the empanadas in batches until crisp and golden brown on both sides, usually about 2-3 minutes per side. Drain on a paper towel-lined plate.
Serving Suggestions
Serve the mole negro empanadas warm, garnished with fresh cilantro leaves, a sprinkle of sesame seeds, and a wedge of lime. They pair beautifully with a side of Mexican crema or a simple avocado salad. Enjoy the empanadas while savoring the depth of flavors that come from the carefully crafted mole negro and the satisfying crunch of the empanada crust.
These empanadas, with their delightful mix of textures and vibrant taste, make for an excellent meal or snack that pays homage to Oaxacan culinary heritage.