Teotitlan Style Black Mole Recipes

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.

BLACK MOLE

Steps:

• For the chicken broth: Rinse the chicken and pat dry. Place all 8 pieces of chicken in a large heavy pot with 8 cups boiling water. Add the garlic, onion and salt. Bring to a boil again. Reduce to a simmer and cover. Cook for about 1 hour. Remove the chicken and set aside. Maintain a medium heat under the broth as you'll use it again for this recipe.
• For the roasted vegetables: Preheat the oven to 400 degrees F. Place the tomatoes, onion and garlic onto a parchment-lined baking sheet. Drizzle lightly with olive oil and roast until the skins are blistered and the vegetables softened, 30 to 40 minutes. Remove from the oven to cool. Once cooled, remove the foil and peel the garlic and the skins off the tomatoes.
• For the mole: In a large heavy saute pan heat 1 cup lard. Quick fry the chiles in the hot lard, being careful not to burn them or they'll become bitter. Add the chiles into the pot of chicken broth and simmer for 10 minutes.
• In the meantime, add 2 tablespoons lard to the saute pan and fry the roasted onions and garlic. Add the tortilla and bolillo and cook for 5 minutes. Add the peanuts, pumpkin seeds, sesame seeds, blanched almonds, raisins, oregano, cumin, thyme, coriander seeds, whole black peppercorns and cinnamon stick. Saute for 4 minutes and remove from the heat. Cool slightly. Remove the cinnamon stick and discard.
• Working in two batches, transfer half of the cooled nut and seed mixture into a large-capacity blender. Then transfer half of the simmered chiles, without the broth, into the blender. Add half of the roasted tomatoes and fresh tomatillos. Allow to cool before blending. Process until smooth. A paste will form. If the mixture is too dry, add 1 cup of reserved chicken broth at a time. Strain the mixture into a large mixing bowl. Then repeat with the remaining ingredients, processing until smooth and then strain.
• Clean the saute pan and place over medium-high heat. Add the remaining 2 tablespoons lard. Pour in the strained mole sauce and cook for 2 minutes. Season with the salt, some pepper and the sugar. Add 1 1/2 cups of the reserved chicken broth and stir to combine. Add the Mexican chocolate and stir to melt. Simmer for 15 minutes, uncovered. Return the chicken to the saucepan with the mole and cook until the chicken is warmed through, an additional 5 minutes. Remove from the heat and transfer to a large serving bowl or platter. Sprinkle with some sesame seeds and a couple pinches of sugar if desired. Drizzle the Mexican crema over the chicken mole and serve hot.

MOLE NEGRO OAXAQUENO: OAXACAN BLACK MOLE

Steps:

• In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and carrots to a boil. Add chicken pieces and poach, covered, over low heat for about 35 to 45 minutes, until cooked through and juices run clear when pierced with a fork. Remove the meat from the stock. Strain and reserve the stock.
• Heat 2 quarts of water in a kettle. On a 10-inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes. Place the chiles in a large bowl, cover with hot water, and soak for 1/2 hour. Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the chile soaking water to blend smooth. Put the chile puree through a strainer to remove the skins.
• In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes. Set aside. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves in a dry comal, griddle or cast-iron frying pan for about 5 minutes. Remove them from the pan.
• Over the same heat, toast the chile seeds, taking care to blacken but not burn them, about 20 minutes. Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes. When the seeds are completely black, light them with a match and let them burn themselves out. Remove from the heat and place in a bowl. Soak the blackened seeds in 1 cup of cold water for 10 minutes. Drain the seeds and grind them in a blender for about 2 minutes. Add the blended chile seeds to the blended chile mixture.
• Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking. Add the raisins and fry them until they are plump, approximately 1 minute. Remove from the pan. Fry the bread slice in the same oil until browned, about 5 minutes, over medium heat. Remove from pan. Fry the plantain in the same oil until it is well browned, approximately 10 minutes, over medium heat. Set aside. Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed. When the sesame seeds start to brown, about 5 minutes, add the pecans and brown for 2 minutes more. Remove all from the pan, let cool, and grind finely in a spice grinder. It takes a bit of time, but this is the only way to grind the seeds and nuts finely enough.
• Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved stock if needed to blend and set aside. Place the nuts, bread, plantains, raisins, onion, garlic and spices in the blender in small batches, and blend well, adding about 1 cup of stock to make it smooth.
• In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over medium to low heat, stirring constantly so it will not burn, approximately 20 minutes. When it is dry, add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Add the ground ingredients, including the sesame seed paste, to the pot. Stir constantly with a wooden soon until well-incorporated, about 10 minutes. Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally.
• Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture.
• Toast the avocado leaf briefly over the flame if you have a gas range or in a dry frying pan and then add it to the pot. Slowly add more stock to the mole, as it will keep thickening as it cooks. Add enough salt to bring out the flavor. Let simmer another 30 minutes, stirring occasionally so it does not stick, adding stock as needed. The mole should not be thick; just thick enough to coat the back of a spoon.
• Place the cooked chicken pieces in the leftover stock in a saucepan and heat through.
• To serve, place a piece of chicken in a shallow bowl and ladle 3/4 of a cup of mole sauce over to cover it completely. Serve immediately with lots of hot corn tortillas.
• You can use oil instead of lard to fry the mole, but the flavor will change dramatically. In our pueblo, people traditionally use turkey instead of chicken, and sometimes add pieces of pork and beef to enhance the flavor. You can use leftover mole and chicken meat to make Enmoladas or Tamales Oazaquenos made with banana leaves.
• Inspired by Maria Taboada and Paula Martinez

TURKEY TAMALES WITH MOLE NEGRO

Steps:

• Have ready a steamer arrangement.
• Remove the banana leaves from the package; gently unfold and wipe clean with a clean damp cloth. With kitchen scissors, cut out eight 12 X 10-inch rectangles. Tear off long thin strips from the remaining leaves to serve as "string" ties for the packets. Set aside.
• Place the turkey pieces in a medium-size saucepan with the onion, garlic, peppercorns, and 1 teaspoon salt (or to taste). Add enough water to cover (about 4 cups) and bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, until the meat is falling off the bones, about 35 to 40 minutes. Remove the turkey pieces from the broth (which can be strained and saved for another purpose); when cool enough to handle, remove the skin and tear the meat into long shreds. You should have about 2 cups. Set aside.
• In a small saucepan, heat the mole to a boil over medium heat, reduce the heat to low, and cook for 5 minutes. Stir in the shredded turkey. Set aside.
• Place the lard in a mixing bowl or the large bowl of an electric mixer set at medium speed. With a wooden spoon or the mixer blades, beat for 1 to 2 minutes, until somewhat aerated. Begin beating in the masa a handful at a time, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. At this point you must make a judgment call - whether or not to add a little liquid. The consistency should be that of a very thick, pasty porridge. When working with masa made from masa harina I sometimes find that I need to add 5 to 6 tablespoons of water or chicken stock to achieve this consistency. With other batches, I don't need to add any liquid. When the desired consistency is reached, beat in the remaining 1 1/2 teaspoons salt.
• Prepare the banana-leaf packets. Briefly hold each of the cut rectangles over an open flame to make them more pliable, or place for a few seconds on a hot griddle. Stack them by the work surface. Place a heaping 1/2-cup dollop of the masa mixture on each. With the back of a spoon, flatten out the masa slightly into an oval shape. Spoon about 1/4 cup of the turkey mole-filling over the masa.
• Fold over the right and left edges of one rectangle toward each other, overlapping slightly. Fold the top and bottom edges toward each other. You should have a neat flat packet (usually about 5 X 4 inches if you start with a 14 X 11-inch rectangle). Tie securely with leaf "string" ties.
• Place in the steamer. Banana-leaf tamales should lie on a flat platform such as a wire rack raised well above the level of the boiling water. Arrange them in layers as necessary, seam side up. Place some extra banana-leaf pieces on top to help absorb steam. Pour boiling water into the bottom of the pan to a depth of 1 to 2 inches, cover tightly, and steam over medium heat for 1 hour. Keep a kettle of water hot on another burner; occasionally check the water level in the steamer and replenish as necessary, always shielding your face from the steam. When they are done, remove the lid and let the tamales stand for 10 minutes before serving. Each guest unwraps his own.