Mole Negro Savory Tacos
Mole Negro is one of the most famous and culturally significant dishes from Oaxaca, Mexico. Rich with history, this complex sauce has roots that trace back hundreds of years, symbolizing a culinary heritage that embodies a fusion of indigenous and colonial traditions. Known for its deep, dark color and intricate layers of flavor, Mole Negro requires a blend of spices, nuts, seeds, chocolate, and often, a considerable amount of time to perfect. With this recipe, you will create a sumptuous filling for savory tacos that encapsulates this vibrant tradition.
Ingredients
- Dried Ancho Chilies
- Dried Pasilla Chilies
- Dried Mulato Chilies
- Dark Chocolate
- Almonds
- Sesame Seeds
- Peanuts
- Corn Tortillas
- Onion
- Garlic
- Tomato
- Cinnamon Stick
- Cloves
- Black Peppercorns
- Raisins
- Bread
- Vegetable Oil
- Chicken
- Avocado
- Cotija Cheese
- Lime
- Cilantro
- Salt
Preparation
Step 1: Prepare the Chilies
Start by cleaning the Dried Ancho Chilies, Dried Pasilla Chilies, and Dried Mulato Chilies. Remove the seeds and stems. In a dry skillet, toast the chilies over medium heat until they become fragrant and slightly darkened, being careful not to burn them.
Step 2: Pan-Roast Ingredients
In the same skillet, add a tablespoon of Vegetable Oil. Lightly fry the almonds, sesame seeds, and peanuts until they are golden. Remove and set aside. Follow by frying pieces of bread until crispy.
Step 3: Cooking the Aromatics
Heat more Vegetable Oil in the skillet and sauté a chopped onion and 4 cloves of garlic. Add 2 chopped tomatoes, stirring until the mixture becomes soft and the flavors meld.
Step 4: Blend the Sauce
In a blender, combine the toasted chilies, the roasted nuts and seeds, the sautéed onion and tomato mixture, fried bread, a cinnamon stick, 3 cloves, a teaspoon of black peppercorns, a handful of raisins, and squares of dark chocolate. Blend until smooth, adding chicken broth to achieve a sauce-like consistency.
Step 5: Simmer the Mole
Transfer the blended sauce to a large pot. Bring it to a simmer and cook over low heat, allowing flavors to develop for about 45 minutes to an hour. Stir occasionally to prevent sticking. Adjust the seasoning with salt as needed. Consider setting a Cooking Timer for this part.
Step 6: Prepare the Chicken
While the mole simmers, poach your chicken in salted water. Once cooked, shred the meat and incorporate it into your Mole Negro for the taco filling.
Assembly and Serving
Step 7: Assemble the Tacos
Warm your corn tortillas. Add a generous spoonful of the chicken and Mole Negro mixture onto each tortilla. Top with slices of fresh avocado, crumbled cotija cheese, and fresh cilantro.
Step 8: Enjoy
Serve the Mole Negro Savory Tacos with wedges of lime for squeezing over the tacos. This will enhance the flavors and add a zesty finish. Pair them with a refreshing drink, perhaps a chilled horchata or a traditional Oaxaca mezcal.
Tips for Enjoyment
These tacos are best enjoyed with friends and family, as traditional Mexican cuisine is all about sharing experiences. As you savor each bite, reflect on the rich history and patience that goes into making Mole Negro. Its distinct flavors might take time to develop on the palate, but they promise to deliver a satisfying culinary experience.
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