YumYum Divas YumYum Recipes: Mole Negro, contributed by TwinLakesChef

Recipe Title: Mole Negro

Contributed by: TwinLakesChef

Note from the Diva
This is from a very old Saveur recipe - it's excellent!

Nuts, chocolate, herbs, and spices all impart color to this mole, but it's the charring of the stems and seeds of the chiles that really gives it the dark hue. One of the seven classic moles of Oaxaca, Mexico, this sauce is typically served over chicken.

List of Ingredients
10 dried guajillo chiles, washed
7 dried mulato negro chiles, washed
7 dried pasilla chiles, washed
4 tbsp. corn oil
1 6" square dry bread
8 cloves garlic, peeled
1 small white onion, peeled and quartered
2 whole cloves
1 tsp. ground canela (Mexican cinnamon)
1 tsp. anise
3 black peppercorns
4 whole allspice
1 large plantain
2 prunes, pitted
1 oz. bittersweet chocolate, melted
1 oz. almonds
1 oz. sesame seeds, toasted until golden
2 oz. raisins
1 yerba santa leaf

Preparation
1. Stem, seed, and devein chiles, reserving everything. Sear stems, seeds, and ribs in a cast-iron skillet over high heat until charred black. (Don't worry, this is a secret of real mole, but avoid breathing smoke or getting it in your eyes.) Cool, then rinse in a fine strainer to wash out bitterness and white ashes. Set aside.


2. In the same pan, heat 2 tbsp, of the oil and brown bread on both sides. Remove from pan. Add 1 tbsp. of the remaining oil, add garlic and onions, and cook until tender and golden.


3. Soak chiles in 3 cups very hot water until soft. Meanwhile, mix cloves, canela, anise, peppercorns, and allspice. Using a spice mill or mortar and pestle, grind spices very fine. Combine charred stems, seeds, ribs, chiles (reserve soaking water), garlic, onions, ground spices, plantain, prunes, chocolate, almonds, sesame seeds, raisins, bread, and yerba santa. Using the food grinder attachment to an electric mixer or a blender, grind in small batches until very smooth. Use soaking water as needed to process the mole into a thick paste.


4. Put paste in nonstick pan brushed with remaining 1 tbsp. oil. Fry paste until thick, fragrant, slightly golden on all surfaces, about 20 minutes. It should be a dense, dry, toasty-looking smooth paste. Cool, then refrigerate or freeze until needed. Thin with diluted chicken stock to a sauce consistency. Serve with poached chicken or turkey.

Number of Servings: 3 Cups

Cookbook Category
Sauces-Savory

General Cooking/Prep Method
Fry

Recipe Type - Categories
Mexican Cuisine

Extra Features of Recipe
Difficulty Level-Moderate
Make Ahead

Image
(Image by TwinLakesChef)
"Mole Negro shown with rice."
[ Comment ]

Only subscribed members of this cubit may post a comment about this entry.. There is a "Join this cubit" button at the bottom of this page.

« Return to the YumYum Recipes front page

YumYum Divas

Come share our passion for all things edible!

Cubit owners:

Admin team:

Click on the links below
Chat In The Coffee Shop
Yummy Recipes!
Share A Recipe
Recipe Discussions in the Divas' Kitchen
Search Articles


Browse Cubit's 103 Databases


Popular Collections
Appetizers
Beverages
Breakfast
Brunch
Casseroles
Comfort Food
Cooking Clubs
Cooking School!
CopyKat Recipes
Appetizers, Dips, Finger Foods & Snacks
Eggs & Cheese
Gifts From The Kitchen
Kids' Favorites
Kitchen Gadgets
Pasta
Pizza with Pizzazz
Salsa
Sandwiches
Too Busy to Cook!
Leftovers
General
Food Safety, Storage & Org.
Fresh Fruit
Grains, Legumes, Rice
Fresh Herbs
Menus
Vegetables
Wine & Spirits
Specialties
Cooking Under Pressure
Crepe Cookery
Fondue
Freezing & Canning
Gourmet
Hot Off The Grill!
Let's Talk Brining!
Sausage Making
Slow Cook
Smoked Meats
Wok'n With Norma
Chinese Vegetables W/Norma is now being discussed in The Coffeeshop Forum
Breads, Soups, & Salads
Bread
Cold Soups
Hot Soups
Salads
Main Dish Salads
Summer Salads
Winter Salads
Salad Dressings
Main Course
Beef
Chicken
Ham
Lamb
Meat Sides
Pork
Savory Sauces
Seafood
Turkey
Veal
Sweet Treats
Cakes & Frosting
Candy
Cheesecake
Cookies & Bars
Desserts
Fudge
Ice Cream
Muffins
Pie
Scones
Sorbet
Sweet Sauces(none have been entered in the Yum Database as of yet)
Heathy Living
Diabetic
Gluten Free
Low Calorie
Low Carb
Tofu
Vegetarian/Vegan
Extras
Butters
Condiments
Cookbook Corner
Secret Ingredients & Substitutions
Cuisines of The World
American Indian
Asian Cuisine
Chinese Cuisine
Asian Fusion Cuisine
Eastern European Cuisine
English Cuisine
French Cuisine
German Cuisine
Indian Cuisine
International Favorites
Italian Cuisine
Jewish & Kosher Cuisine
Mexican Cuisine
Moroccan Cuisine
Mother Sauces
SouthWestern Cuisine
Thai Cuisine
Holidays & Celebrations
Christmas Dinner
Easter Dinner
4th of July Celebration
Hawaian Luau
High Tea

Love Links

Homemaker's Haven
I Love Chrstmas
La Cucina Di Kat
Worldwide Restaurant Review