2 lg Chickens (about 3 1/2 lbs
-each), cut into Serving pieces, or 1 7-pound -turkey 2 sm Heads of garlic, scored
-around the middle 2 sm White onions, roughly sliced
6 Fresh mint sprigs
Sea salt to taste The sauce: 1/4 lb Chilhuacles negros or
-guajillos 2 oz Chilies pasillas (Mexican,
-not Oaxacan) 2 oz Chilies mulatos
1/2 lb (about 1 large) tomatoes,
-broiled 1 c Water
3 Whole cloves
3 Whole allspice
6 Fresh thyme sprigs, leaves
-only, or 1/4 tsp dried 2 tb Oaxacan or 1 Tbsp Mexican
-oregano 3/4 c Melted lard or safflower oil
1/4 c Sesame seed
1/4 c Shelled peanuts
10 Unskinned almonds
1/4 c Raisins
1 sm Onion, thickly sliced
1 Ripe plantain, skinned and
-cut into thick slices 2 Crisp-fried corn tortillas
3 Thick slices dried French
-bread or semisweet roll 2 oz Tablet Mexican drinking
-chocolate Sea salt to taste Oaxacan Black Mole Serves 10 to 12 The Chicken: Put the chicken into a saucepan with the garlic, onions, and mint. Add 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 stems from the dried chilies, if any, slit them open, and remove seeds and veins, reserving the seeds. Toast the chilies 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 chilies 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 seed 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 chilies and chocolate, one by one, 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 chilies 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 chilies, 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 - along with the chicken and salt to taste; cook for 10 minutes longer. The Art of Mexican Cooking From the collection of Jim Vorheis
How To make Mole Negro Oaxaqueno's Videos
Mole negro oaxaqueño 100% artesanal Parte l
¿Cómo hacer el mole oaxaqueño desde el inicio?
INGREDIENTES
Para 5 personas
- 100 g chile guajillo
- 100 g chile ancho
- 100 g chile mulato
- 100 g ajonjolí
- 100 g almendras
- 100 g nuez
- semilla del chile (lo que obtienes de limpiar los chiles)
- 150 g cacahuate
- 150 g pasas
- 100 g pan molido
- 1 varita de canela
- 2 cucharadas de sal de grano
- 1 tortilla
- 50 g de orégano
- 25 g de tomillo
- 2 bolitas de pimienta
- 2 clavos
- 1 nuez moscada
- 100 g de azúcar
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Mole Negro from Oaxaca
“Black Mole from Oaxaca”, served with chicken, turkey or duckling, is just one of the many moles prepared in mexico, but one of my favorites. Since not all the ingredients are available to me year round, every time I make it, it’s character and flavor changes... this is how I do it...
sea 2 epi 10
Black Mole from Oaxaca. Mise en Place:
10 to 12 Cups Chicken Stock
5 Ancho, 5 Mulato, 5 Guajillo Peppers
(or whichever dried peppers are available to you)
1 oz each of Peanuts, Sesame seeds, Almonds 1 ripe Plantain
1.5 oz Raisins
4 medium Tomatos
1/2 large Onion
4 Garlic Cloves
1 tablet of Mexican Chocolate 5 Cloves
1 Tbsp Cumin
1 tsp Cinnamon
5 stems of fresh Oregano Bread Cumbs (optional)
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Rick Bayless Oaxacan Black Mole
Making black mole is an undertaking, one that folks in Mexico often spread over three days. The first day is for collecting, measuring and doing the preliminary steps of preparation—the cleaning, toasting, roasting and such—or what in the professional kitchen is called mise en place, setting everything in its place so that the cooking will go smoothly. I’ve labeled those steps Basic Preparations below. The cooking often takes place on the second day, followed by serving on the third day. That’s the way we make this version in our restaurants. It’s a compilation of years of Oaxaca exploration and stove-side experience—classic, deeply satisfying and awesome, but not too baroque (some recipes have nearly 40 ingredients).
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CRAVE: Chef Rick Bayless on his renowned Oaxacan mole negro
The Hawai‘i Food & Wine Festival honors Chef Rick Bayless at its second Culinary Heroes dinner on Thursday, April 25, 2019. Chef Alan Wong speaks about his admiration for Bayless. Bayless tells us about his renowned Oaxacan mole negro recipe. (Video: Kat Wade)