Mole Negro Enchanted
Introduction to Mole Negro Enchanted
Mole Negro is a rich and complex sauce originating from Oaxaca, Mexico, known for its deep color and intricate blend of chocolate, chili peppers, and various spices. Dating back to the Aztec civilization, this legendary dish has evolved into one of Mexico's most celebrated culinary treasures.
The Historical Roots of Mole Negro
Legend has it that mole was created by nuns in a convent, who combined leftover ingredients to create a dish fit for the Archbishop. The word "mole" comes from the Nahuatl word "molli," meaning sauce or mixture. Over the centuries, this dish has come to symbolize the fusion of Indigenous and European culinary traditions, often served at special occasions and celebrations.
Ingredients
The unique blend of ingredients in Mole Negro Enchanted sets it apart. Below is a list of what you will need:
- Dried pasilla peppers – 6 pieces
- Dried ancho peppers – 4 pieces
- Dried guajillo peppers – 4 pieces
- Dark chocolate – 2 ounces, chopped
- Tomatoes – 2 medium, chopped
- Onion – 1 large, chopped
- Garlic – 5 cloves
- Plantains – 2 ripe
- Peanuts – 1/2 cup, unsalted
- Almonds – 1/2 cup, blanched
- Raisins – 1/4 cup
- Sesame seeds – 1/4 cup, toasted
- Black pepper – 1 teaspoon, ground
- Cloves – 1/2 teaspoon, ground
- Cinnamon – 1/2 teaspoon, ground
- Cumin – 1 teaspoon, ground
- Bay leaf – 1
- Chicken broth – 4 cups
- Salt – to taste
- Vegetable oil – for frying
Preparation
Preparing the Mole Sauce Base
To begin the process, first roast the dried pasilla peppers, ancho, and guajillo peppers until they become fragrant. Be careful not to burn them, as this will impart a bitter taste. Once roasted, soak the peppers in hot water for 20 minutes to rehydrate.
Blending the Ingredients
Next, blend the soaked peppers with tomatoes, onion, and garlic into a smooth paste. This will form the base of your mole sauce.
Frying Additional Ingredients
In a skillet, heat vegetable oil and fry the plantains until golden brown. Set aside, and then fry peanuts, almonds, and raisins until aromatic. It adds a depth of flavor that is characteristic of a good mole.
Cooking Process
Combining and Simmering the Mole
In a large pot, combine the pepper mixture with the fried ingredients. Add the rest of the ingredients: chocolate, sesame seeds, black pepper, cloves, cinnamon, cumin, and bay leaf. Slowly incorporate the chicken broth to achieve the desired consistency.
Bring the mixture to a gentle boil and then reduce the heat to low, allowing it to simmer for approximately 2 hours. Stir occasionally, ensuring it doesn’t stick to the bottom of the pot.
Serving Suggestions
Pairing with the Perfect Protein
Mole Negro Enchanted pairs wonderfully with tender, juicy cuts of chicken or turkey. Serve it with warm corn tortillas and a side of Mexican rice for a complete meal.
Enjoying Your Mole Negro
When ready to enjoy, ladle the mole over your choice of protein and sprinkle additional toasted sesame seeds for garnish. The result is a dish that captivates the senses with its bold flavors and velvet texture.
This Mole Negro Enchanted brings a bit of Oaxacan history to your table while allowing you to indulge in the tastes and traditions of Mexican cuisine. Share it with family and friends for a truly memorable dining experience.