Photo: Mole Negro or Dark Mole Recipe
Ingredients
- 1 pound ancho chiles
- 1/2 pound guajillo or dried mirasol chile
- 1/2 pound dried cascabel chile, or rattle chile
- 2 pounds tomatoes, chopped
- 1 pound Mexican green tomato or tomatillo, chopped
- Corn oil
- 1 telera roll or 4 slices white bread
- 1 cinnamon stick
- 4 to 5 cloves
- 4 to 5 whole peppercorns
- 1 sprig fresh thyme
- 1 pinch cumin
- 1/2 cup sesame seeds
- 1/2 cup shelled peanuts
- 1/2 cup blanched almonds
- 1/2 cup small raisins
- 1 1/2 plantains, chopped
- 1/2 cup walnuts
- 1 small onion, roasted, then chopped
- 1 small garlic clove, roasted, then minced
- 1 corn tortilla
- 1 piece unsweetened chocolate square, Mexican chocolate is preferred
- 1/2 cup chicken stock, plus 2 1/2 cups
- 3 tablespoons vegetable shortening
Directions
Toast ancho, guajillo, and cascabel chiles in a heavy skillet until skins blister. Remove from skillet and stem, seed, and devein chiles. Set aside.
Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and blend in blender or food processor and set aside.
In a large saucepan, heat corn oil over low flame. Cut the telera bread or 4 slices of white bread, into pieces and fry in the corn oil until golden brown. Add cinnamon stick, cloves, peppercorns, thyme, cumin, sesame seeds, peanuts, almonds, raisins, plantains, and walnuts. Stir ingredients together. Add more corn oil, to coat ingredients lightly. Add chopped roasted onion and minced roasted garlic. Continue to fry over low flame for about 20 minutes. Add blended tomato mixture. Remove from heat and set aside.
Place corn tortilla over open flame and cook until burnt and crispy. Cut up and set aside.
In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes. Combine tomato/spice/nut mixture with chile mixture in large saucepan. Add chocolate piece and cook until melted over a low flame. Add about 1/2 cup chicken stock to mixture and stir. Place mixture into blender or food processor and puree until all ingredients have combined completely. More chicken stock may be added to smooth out sauce.
In a large saucepan, heat vegetable shortening. Cook the puree in the shortening, stirring constantly. Add more of the chicken stock until you achieve the right level of consistency that you'd like. Warm sauce for another 30 minutes over a low flame.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By ricecube59
Duarte, CA
on January 07, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The directions are misleading. However, the resulting mole is OUTSTANDING!. I prefer to use pasilla chiles (and chiles negros, if available. The result is a bit more mild. I use almonds and pecans. (Don't usually have the others.
Recipe requires more chicken stock than stated. I process it in small batches in the food processor and blend all of it together in one large batch. I freeze the paste in 2 cup portions. When I want mole, I defrost a bag, place the paste in a blender, and finish the puree with additional chicken stock.
Final word: YUM!
By Shazt16
Colorado
on August 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am writing in hopes that Food Network will take this recipe down as indicated by jason.lowmiller.
First of all - two pounds of chilis for 6 servings of sauce - fry them in a "medium" saucepan. I don't know what your idea of "medium" is, but we had to use our turkey roaster.
We could not find cascabel chilis and searched the internet for a substitute. They suggested chipotles or use more of the guajillo. We ended up doing half and half.
The directions are terrible and too vague. One square of chocolate, one pinch of cumin for 2 pounds of chilis - just think about the ratios!
The thing came out awful - we threw it away before we finished. It was SO SPICY you couldn't eat it. We like it hot, but you want to taste all the flavors.
PLEASE DO NOT RUIN YOUR DAY like we did and make this.
PLEASE Food Network take this recipe down.
Thank you.
By esauce1_8189293
Norwalk, CA
on February 19, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe yields much more than indicated. It makes enough sauce for at least 30 pounds of chicken (with bones. I made it as a test recipe when planning a large family party, and it's the one I stuck with. It took me ALL DAY to make, but it was well worth it.
I did some doctoring up however. I used all the liquid in which I boiled the tomatoes to soften the chilies. Then I added about a half cup of peanut butter, a couple of tablespoons of toased seame oil, plenty more Mexican chocolate (Abuelita or Ibarra, and a small can of chipotle chiles in adobo. Just for good measure, I fried a couple of things in lard. I ended up simmering the sauce for about an hour to fully develop that slow simmered, concentrated flavor.
Read all 4 reviews