Oaxaca Mole Negro Sauce over Chicken

 

Oaxaca Mole Negro (Black Mole)

5 Ancho, 5 Mulato, 5 Guajillo Peppers, 5 pasilla peppers (or whichever dried Mexican peppers are available to you) 2 oz each of pecans, almonds, chopped 1 ripe plantain, sliced 4 medium tomatoes, quartered 1 large onion, sliced 4 tomatillos, skins peeled and halved 1/2 cup raisins 4 garlic cloves, minced

4 cups chicken broth 1/2 cup vegetable oil (I used safflower oil) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground coriander 1/4 teaspoon ground anise seeds 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground thyme 1/4 teaspoon ground marjoram 1/4 teaspoon ground oregano Salt, to taste 4 ounces unsweetened chocolate or cacao powder

Possibly the best sauce I have ever made, extremely complex. Takes all day into the next to prepare but well worth it. (I got most of the dried peppers in a Mexican grocery in Blue Ridge. Oil a sheet pan and roast the onion, tomatoes, tomatillos, plantains for 30 minutes till soft and slightly charred. When cool place roasted vegetables, in blender and blend till smooth. Add chicken stock as needed to aid in pureeing mixture.

Place oil in bottom of pan and add pureed vegetable mixture. Seed and devein all peppers, break into pieces and soak in hot chicken stock till very soft.

Add cooled peppers, garlic, nuts, and raisins to blender, add chicken stock to aid in pureeing. Dry toast spices and add to pepper mixture. Turn heat on vegetable puree in pot with oil and cook till oil and vegetables become one mixture. Next add pepper mixture and continue cooking for 5 minutes till both mixtures become one. Last add cacao powder. Cook for 5 more minutes and you have your homemade mole sauce. ( I did add two tablespoons of brown sugar as the mole was slightly bitter) Usually served over chicken or enchiladas. Sprinkle sesame seeds over each serving. Recipe for Spanish Rice in next post. Be creative. Enjoy.