Mole Negro Oaxaqueño
The king of moles, featuring charred chilies and GF-certified dark chocolate for a complex finish.
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Ingredients
- 6 pieces Mulato chilies, seeds and stems removed
- 4 pieces Pasilla chilies, seeds and stems removed
- 4 pieces Chilhuacle Negro chilies, seeds and stems removed
- 1/2 cup Lard or neutral vegetable oil
- 1 large White onion, sliced into thick rounds
- 6 pieces Garlic cloves, unpeeled
- 1/2 cup Whole almonds and raw peanuts
- 1/2 piece Plantain, very ripe and sliced
- 3 ounces GF-certified dark chocolate (70% cacao), chopped
- 1 teaspoon Spices (cinnamon stick, cloves, black peppercorns)
- 6 cups Chicken or vegetable stock
- 1/4 cup Sesame seeds, toasted
Instructions
- 1
In a heavy cast-iron skillet, toast the chilies over medium-high heat until they are charred and blackened, but not completely burnt to ash.
- 2
Place the charred chilies in a bowl of hot water to soak for 30 minutes, then drain and reserve the soaking liquid.
- 3
In the same skillet, char the onion and garlic until blackened on the outside and soft within; peel the garlic once cooled.
- 4
Fry the almonds, peanuts, and plantain slices in lard until deep golden brown, then remove and drain.
- 5
Toast the cinnamon, cloves, and peppercorns briefly until fragrant, then grind them into a fine powder.
- 6
Place the soaked chilies, charred vegetables, fried nuts/fruit, and ground spices into a high-speed blender with 2 cups of stock; process until perfectly smooth.
- 7
Heat the remaining lard in a large pot, pour in the puree, and fry the sauce for 15 minutes, stirring constantly to prevent sticking.
- 8
Add the remaining stock and the GF dark chocolate, simmering on low for at least 1 hour until the mole is thick, glossy, and the flavors have fully married.
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