Black Mole From Oaxaca Mole Negro De Oaxaca Recipes

OAXACAN RED MOLE SAUCE (MOLE COLORADITO)

Steps:

• Chicken:.
• Cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. Check to make sure that the chicken is cooked through.
• Mole sauce:.
• Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn.
• Soak the chiles in boiling water to soften them for about 10 minute Meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color.
• Take them out and set aside.
• Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan.
• Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel. On a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots.
• In a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. Stirring occasionally to ensure that it does not stick to the pan.
• Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Now add the cinnamon sick, thyme, marjoram(if using) and the oregano. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. Remove cinnamon stick. Cool for 15 minutes. Pour the chicken in a serving dish, serve with rice.

TEOTITLAN-STYLE BLACK MOLE

Steps:

• The day before beginning the sauce, remove the stems and tops from the chiles; carefully shake out and reserve the seeds. Rinse the chiles under cold running water. Spread them out in a single layer where they can dry completely. Let stand until the following day, turning occasionally and checking to be sure not a drop of moisture remains.
• Crush the bread to fine crumbs or grind in a food processor. You should have about 1 cup. Set aside.
• Preheat oven to 350° F.
• Spread the chiles (they must be bone-dry) in one layer on a baking sheet. Toast them in the oven, turning frequently, until crisp and deeply blackened, about 20 minutes. Let the chiles stand at room temperature until completely cooled.
• Spread the pecans and almonds on a baking sheet. Toast them in the oven until golden brown, about 10 minutes. Set aside.
• Place the crisp toasted chiles in a food processor and process until finely ground. Set aside.
• On a griddle or in a small cast-iron skillet, heat the reserved chile seeds over high heat, shaking the pan occasionally, until thoroughly charred and black on all sides, about 5 minutes. (Because of the fumes, this is best done outdoors if you have the means.) You can speed the process by sprinkling a few drops of vegetable oil over the seeds and igniting with a match, standing well back from the flame and taking care to shield your face, clothing, and hair. Place the charred seeds in a bowl, cover with at least 2 cups cold water, and soak for 1 1/2 hours, changing the water twice. Drain and set aside.
• Heat a griddle or medium-size cast-iron skillet over low heat. If using 1 large onion, cut it in half crosswise (leaving the skin on). Place the onion, individual unpeeled garlic cloves, tomato (stem side down), and tomatillos (in the husks) on the griddle. Cook, turning frequently. The onion and garlic are done when they are somewhat softened, about 8 minutes for the garlic and 20 to 25 minutes for the onion. The tomato is done when the skin is blackened and blistered all over, about 15 to 20 minutes. The tomatillos are done when they are lightly softened all over, about 10 to 15 minutes. (Handle them delicately so as not to squeeze them and pierce the skin, and turn frequently to avoid scorching.) Remove each kind of vegetable as it is done and set it aside in a separate small bowl.
• When the vegetables are cool enough to handle, remove the husks from the tomatillos and peel the rest, making sure to save the juices. If using a large onion cut in half, scrape the black bits off the cut side.
• Place the sesame seeds in a medium-size heavy skillet over medium heat and toast just until golden (about 3 minutes), stirring constantly and shaking the pan. Immediately scrape out the seeds into a small bowl to stop the cooking. Set aside.
• In a small, heavy skillet, heat 1 tablespoon lard over medium-high heat until rippling. Add the canela, thyme, oregano, cloves, allspice, nutmeg and ginger. Fry the spices, stirring constantly, until fragrant, about 2 minutes. Set aside.
• In a small skillet, heat another 2 tablespoons lard over medium heat until rippling. Add the raisins and bread crumbs; cook, stirring, until the raisins are puffed and the bread is lightly colored, about 2 minutes. Set aside.
• Now you are ready to purée all the ingredients, using either a blender/food processor combination or a blender alone.
• If using both machines, place the pecans, almonds, sesame seeds, bread-raisin mixture, ground chiles, and drained chile seeds in the food processor (working in batches as necessary). Process to a smooth purée. Next, place the fried spices, peeled garlic, onion, tomatoes, and tomatillos in the blender and process to a smooth purée. Combine the two mixtures in a large bowl.
• If using only a blender, line up all the prepared ingredients next to the machine on the counter, place some of each in the blender container, add a few tablespoons chicken stock, and process until smooth, adding more stock as necessary to facilitate blending. (This method requires great patience; small batches will be well puréed in 1 to 2 minutes while large ones may retain coarse bits of the spices. If thoroughly processed, the mixture will not require sieving, so try not to rush things.) Pour each batch into a bowl as it is done and proceed with the next batch.
• In a large, heavy saucepan or Dutch oven, heat the remaining 4 tablespoons lard over high heat until rippling. Add the purée, all at once, watching for splatters, and reduce the heat to medium-low. Cover and cook, stirring frequently, until the harshness of the chiles is mellowed, 35 to 40 minutes.
• The mole should now be a heavy paste like a thick frosting mixture. It can be stored in the refrigerator for at least 4 to 6 days, or in the freezer for up to 6 months. In either case, it should be thinned before further cooking. Place the paste in the blender when ready to thin it; add 1 cup chicken stock (or as necessary) and process to combine thoroughly.

OAXACAN BLACK MOLE: MOLE NEGRO

Steps:

• Put the chicken into a saucepan with the garlic, onions, and mint. Add the water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender, about 35 minutes. Strain, reserving the broth. Remove the stems from the dried chiles. Slit them open, and remove seeds and veins, reserving the seeds. Toast the chiles for about 50 seconds on each side; if you're using guajillos, toast them longer, until they are almost charred, about 2 minutes.
• Rinse the chiles in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano.
• Heat some of the lard in a small frying pan and fry the sesame seeds until a deep golden color, a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, except the chiles and chocolate, 1 by 1, strain, and put into the blender jar, blending after each addition and adding water or broth, as necessary, to release the blades.
• Heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chiles and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chiles, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer.
• Add about 4 cups of the chicken broth and continue cooking for 35 minutes. Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa. Add more broth if necessary, the mole should just coat the back of a wooden spoon. Add the chicken and salt to taste; cook for 10 minutes longer.

BLACK MOLE FROM OAXACA (MOLE NEGRO DE OAXACA)

Steps:

• First the day before making your mole you will need to make a rich chicken stock. Cook two chickens cut into pieces, in a deep heavy pot cover pieces with cold water add a medium onion, some garlic cloves a little salt and some garlic powder cover on medium flame and cook for about 1 1/2 hours. Ensure you have at least 12 cups of good rich broth. When chicken is done take out pieces and put into a seperate pan let cool & cover and refrigerate for the next day. Do not over cook the chicken you want tender nice pieces, not chicken falling off the bone. When broth cools strain and refrigerate. All of the ingredients for the this broth are in addition to what is on the sauce ingredient list above. Next day skim of the fat from the top and put on back burner until ready to use.
• Clean the dried chilies with a damp cloth. Open the chiles by making a slit and removing the stem, seeds and membranes. Be sure to get all of the seeds out. They will cause you sauce to be bitter. After cleaning all of the dried chilies put into a sauce pan cover with cold water and put on medim flame let the chilies begin to boil for 5 minutes. Then shut off heat and let steep in this water for 10 more minutes. Make sure you have the extractor or ventilator on over the stove when doing this. Chile fumes can be strong. After the chilies have soaked for 10 minutes remove to a blender and with a little of the soaking water blend down to a puree. (Do not throw the remaining soaking water away Save it you will need it later). Take out chile puree and set aside in a seperate bowl.
• On a cookie sheet place your onion cut in half cut side down, tomatillos cut side down, the tomato leave whole but turn once or twice while roasting. Four peeled garlic cloves all to roast under the broiler. Do not let veggies char only to roast until somwhat brown, keep checking to make sure your veggies do not burn. Turn tomato just to get some nice browning spots. This should take about 4/5 minutes under the broiler. Some people do on a griddle but it's faster under the broiler. Remove veggies and puree everything in the blender. everything must be completly pureed. Set aside in a seperate dish.
• In a cast iron pan if available or a heavy large fry pan heat 1 tablespoon lard or oil and fry raisins until they puf up and brown a bit again I can't begin to remind do not scorch or burn the raisins. Remove the raisins and set aside. Add a little more lard or oil and fry gently the almonds, pecans, and the peanuts frying for five minutes on a medium to low flame careful not to burn. All this takes times you cannot hurry because burning or scorching any of these nuts will cause your sauce to be bitter. Nuts should be a golden brown. Remove nuts and set aside. Next in the same frying pan add a little more lard or oil and fry your torn bread pieces lightly then put bread in the oven for about ten minutes to toast a bit. After 10 minutes remove bread from oven. Next in that same frying pan cut your ripe plantains in small pieces and fry in oil or lard until golden. Remove the plantains to a seperate pan. Last fry the tortilla in a little bit more oil or lard until crispy again being careful not to burn. Remove fried tortilla to bread pan. Heat another heavy fry pan no oil or lard please. Keep heat down on medium low Add your spices to toast sesame seeds, cinnamon sticks anise, cloves, cumin seeds, black peppercorns and pumpkin seeds slowly. Toast until they are a fragarant do not burn or scorch. Put into a spice grinder or coffee grinder and pulse until totaly ground to a powder. Note if you do not have whole cumin seeds then add ground cumin powder to your mixture at the end after you have pulsed your spices. Next add your powdered spices to the just ground spices refering to the oregano, tyme and marjoram.
• At this time start to heat your chicken broth. When hot reduce to a simmer you don't want it to boil. Place the ground spices, the pureed veggies, the fried plantains, and a cup of chicken broth and blend into a smooth paste. Place in a bowl and set aside. Next place the bread, tortilla, and a little more broth and blend into a puree. Add some of the pureed chiles and continue to blend everything in little batches until all the bread, tortilla mixture is pureed and mixed with the chile puree Everything should be very well incorporated. Next put the nuts, remaining 2 cloves garlic,raisins and chocolate in the blender add a little of the water (about 1/2 cup) from the soaked chiles and blend to a smooth paste. By this time all of your ingredients should be well blended in a smooth paste or pureed except for the flour and sugar. Mix all of your pureed ingredients together. The bread and chilis, the veggies, the spices the nuts and chocolate mixture. Everything mix real real good. Taste for salt saesoning. (I have left out the avacado leaves because this is very hard for some to find. If you are close to a location that has fresh avacado leaves wash four and put aside for one of the final steps.
• In a deep heavy pot heat some more lard or oil, add the flour and begin to make a roux. Roux should be sautied to a golden brown then add about 2 cups of all your pureed mixture. With a large wisk begin to mix roux with the puree mixture. Your mixture will begin to get thick and be hard to stir. Start adding 2 or three cupfulls of hot chicken broth and wisking constantly until you have a nice consistency then add all of the remaing pureed mixture and about 8/10 cupfuls of the chicken broth. Keep stirring with the wisk until you have a smooth sauce. Taste to see if it has enough salt. If it is a little bitter add the sugar a little at a time. Each time tasting to see if the bitternes is gone. Your sauce should be savory, and spicy not sweet. If you have the avacado leaves now you add them to the sauce whole not cut with your cooked chicken pieces from which you made your broth. Simmer mole sauce and chicken on low flame for about 45 minutes. If sauce is too thick add more chicken broth. Remove avacado leaves and discard. Serve Mole and chicken with Mexican rice and warm tortillas. Sprinkle a few toasted sesame seeds over the mole when serving. I have the recipe posted for Mexican rice. I will be making this mole this weekend and will post the picture of the finished dish. This is not an easy dish. Mole Negro is a labor intensive and the most arduous of all the mole recipes. It is done in steps and takes patience. The reward is a melt in your mouth sauce and chicken that few have a chance to experience here in the U.S. Note: Do not use any other chocolate except the Mexican chocolate your mole will loose it's character & notoriety it is famous for. Mexican chocolate can be found in the Latin food section of your supermarket. Enjoy