Mole Negro

December 16, 2016

Mole Negro - kvalifood.com

Mole negro is the most complex of the seven Oaxacan moles. Its defining characteristic is the near-black color from charring dried chiles almost to the point of burning. The process is labor-intensive and traditionally takes multiple days. The result is a rich, slightly bitter, warm-spiced sauce layered with fruit, nut, and chocolate flavors.

Makes ca. 2.5 quarts (10 cups)

Ingredients

Dried chiles (270 g total)

140 g mulato chiles, stemmed, seeded (seeds reserved)
45 g chilhuacle negro chiles (or ancho), stemmed, seeded (seeds reserved)
85 g pasilla negro chiles, stemmed, seeded (seeds reserved)

Nuts and seeds

95 g white sesame seeds
55 g whole blanched almonds
55 g roasted unsalted peanuts

Aromatics

1 medium onion (ca. 150 g), sliced
6 garlic cloves (ca. 30 g), peeled

Fruit

1/2 ripe plantain (ca. 95 g), peeled, sliced
120 g dark raisins

Spices and herbs

3 whole cloves
1/2 tsp black peppercorns
3 allspice berries
1 piece Mexican canela (ca. 4 cm)
1 tbsp dried Mexican oregano
1 tsp dried thyme
1/2 tsp dried marjoram

Produce

1 medium tomato (ca. 170 g)
3 medium tomatillos (ca. 170 g), husked, rinsed
2-3 dried avocado leaves

Pantry

120 ml vegetable oil (or lard), divided
1 stale corn tortilla
1 thick slice day-old bread
45 g Mexican chocolate, chopped
1.7 L chicken broth, plus more, as needed
1 tbsp kosher salt, to taste
50 g sugar, to taste

Directions

Measure out 3 tbsp reserved chile seeds.
Toast chile pieces in a cast iron skillet over medium heat in batches, pressing and turning, 8-12 minutes per batch until deeply darkened. Transfer to a bowl, cover with hot water, weight down, soak 45 minutes. Drain, reserve soaking liquid.
Char the reserved seeds in the dry skillet, stirring constantly, until nearly black (4-5 minutes). Ignite briefly, let flames die. Transfer to cold water, rinse ash, drain.
Toast almonds until browned (7 minutes). Transfer to a bowl. Toast sesame seeds until popping (3-4 minutes). Add to the bowl with peanuts and charred seeds.
Heat 3 tbsp oil. Brown onion and garlic deeply (7-10 minutes). Add to the bowl. Brown plantain (4-5 minutes), then raisins until puffed (1 minute). Add to the bowl.
Grind cloves, peppercorns, allspice, and canela to powder. Add to the bowl with oregano, thyme, and marjoram.
Broil tomato and tomatillos until blackened (about 6 minutes per side). Add to the bowl. Toast tortilla and bread under broiler until charred. Tear and add.
Toast avocado leaves in a dry skillet until fragrant. Set aside.
Puree drained chiles with soaking liquid in batches. Strain. Blend nut-seed-fruit mixture with 720 ml broth. Strain separately.
Heat remaining oil in a large pot over medium-high. Pour in chile puree. Cook, stirring, 8-12 minutes until reduced to a thick paste.
Add nut mixture. Stir constantly for 10 minutes.
Stir in chocolate, avocado leaves, and remaining broth. Simmer 1-2 hours, partially covered.
Season with salt, then sugar gradually to round out bitterness. Remove avocado leaves before serving.

Notes

The charring is non-negotiable. Without it, this is a different mole.
A high-powered blender helps achieve silky texture.
Refrigerate up to 1 week, freeze up to 3 months. Flavors improve after 24 hours.
Traditionally served over turkey or chicken. Thin with warm broth when serving.