Mexican 120 min

Mole Negro Oaxaqueño

Name: Mole Negro Oaxaqueño
Total time: 120 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 whole chicken, cut into 8 pieces; 5 dried mulato chiles; 4 dried ancho chiles; 3 dried pasilla negro chiles; 2 dried chipotle chiles; 3 oz Mexican dark chocolate (70%+), roughly chopped; 3 tablespoons sesame seeds; ¼ cup raisins; 3 cloves garlic; 1 white onion, quartered; 2 Roma tomatoes, halved; 3 tomatillos, husked; 1 corn tortilla, torn; 1 slice stale white bread; 1 teaspoon cumin; ½ teaspoon black peppercorns; 3 tablespoons lard or vegetable oil; 4 cups chicken broth; Salt to taste

comfort-food

Ingredientsfor 2

610

Cal

45g

Protein

32g

Carbs

34g

Fat

11 whole chicken, cut into 8 pieces
25 dried mulato chiles
34 dried ancho chiles
43 dried pasilla negro chiles
52 dried chipotle chiles
63 oz Mexican dark chocolate (70%+), roughly chopped
73 tablespoons sesame seeds
8¼ cup raisins
93 cloves garlic
101 white onion, quartered
112 Roma tomatoes, halved
123 tomatillos, husked
131 corn tortilla, torn
141 slice stale white bread
151 teaspoon cumin
16½ teaspoon black peppercorns
173 tablespoons lard or vegetable oil
184 cups chicken broth
19Salt to taste

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Instructions

1
Toast all dried chiles in a dry comal or skillet over medium heat for 30 seconds per side until fragrant — one chile (traditionally pasilla negro) should be toasted until nearly burnt for the characteristic bitter-sweet depth. Remove stems and seeds, soak in 3 cups boiling water for 20 minutes.
2
In the same dry skillet over medium-high heat, char the onion, tomatoes, tomatillos, and garlic until blackened in spots, 6–8 minutes. In a separate small skillet, toast sesame seeds until golden, then fry the tortilla piece and bread in a splash of oil until crispy and dark brown.
3
Working in batches, blend the soaked chiles with soaking liquid, charred vegetables, toasted sesame seeds, fried tortilla and bread, raisins, cumin, and peppercorns until completely smooth. Strain through a medium sieve.
4
Heat lard in a large heavy pot over medium-high heat until shimmering. Pour in the strained mole paste — it will splatter, so use caution. Fry, stirring constantly, for 10 minutes until the mole darkens significantly and smells deeply complex.
5
Add chicken broth and stir until smooth. Add chocolate and stir until melted. Season with salt. Simmer on low for 30 minutes. Season the chicken pieces, add to the mole, and braise covered at 325°F for 45 minutes until cooked through. Serve over rice with warm tortillas.