Mole Negro

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One of the most love dishes in Mexico is “mole”. Mole, from Nahuatl mōlli, meaning “sauce” is a very sophisticated and delicious dish, full of history. There are different varieties of mole, some have a few ingredients and other have a very long list of ingredients and take hours to prepare.

Oaxaca, a state in the southeast of Mexico is well known because of its long list of moles and “Mole Negro” (Black Mole) is one of them. I made this mole for a collaboration with a company based in London that sells Mexican products and to be honest, I am happy they asked me if I could cooked this mole for them, as I kept meaning to do it, but for some reason, I could never find the time to do it.

These days is very easy to find a ready-made mole paste, not only in Mexico, but everywhere, but making mole from scratch is an art and a labour of love as it is quite labour intensive, it takes quite a bit to make and it is usually eaten within minutes. Mexican families make mole for special occasions and when they do, they don’t only make a little pot, they make a lot, but at home I tend to do only a little for my family and me.

Let me know if you do this recipe, remember that your feedback is important to me.

Love,

Karla x

Mole Negro

Servings 6 people
Prep Time 30 mins
Cook Time 1 hr 20 mins

Ingredients

To make the Mole Negro paste

  • 6 large ancho chillies stems and seeds off
  • 2 large tomatoes
  • 2 tomatillos if you can't find any, it is fine.
  • 1 medium white onion
  • 1 platoon peeled and sliced
  • 4 small garlic cloves peeled
  • cup sesame seeds
  • cup walnuts
  • ½ cup almonds
  • ½ tsp dried oregano
  • 1 tsp dried epazote or 3 small fresh leaves
  • 1 small stick cinnamon
  • 3 cloves
  • 5 black peppercorns
  • 10 tbsp vegetable oil
  • 4 tbsp water

To make the Mole Negro

  • 4 chicken legs skin and bones
  • 2 tomatoes
  • ½ white onion
  • 2 garlic cloves
  • 1 tbsp salt
  • water
  • mole negro paste

Instructions

To make the Mole Negro Pate

  • Heat a large frying pan on high heat and start toasting the ancho chillies, making sure to turn them around to toast evenly. Remove until they are black. Set aside.
  • Then in the same frying pan, toast the almonds, walnuts and sesame seeds and set aside.
  • Using the same frying pan heat 5 tbsp vegetable oil and fry the tomatoes, onion, plantain and garlic cloves. Fry each ingredient individually.
  • Add all the ingredients in a high-speed blender: Toasted ancho chillies, spices, vegetables. 
  • Add 4 tbsp water and blend until very smooth. The result will be a dark brown thick sauce.
  • Heat 5 tbsp vegetable oil and add the mole sauce. Fry stirring constantly until the sauce change colour from dark brown to black and all liquid has gone and has become a paste. 
  • This is the mole negro paste that can be store in the fridge for one week.
     

To make the Mole Negro

  • Place the chicken thighs in a large cast iron pot and add 2 tomatoes cut in half, half an onion, garlic cloves and salt.
  • Bring this to a boil and remove any impurities. Cook the chicken for 40 minutes and set aside
  • Heat another cast iron pot and add the mole paste, then using a ladle add 3 ladles of the chicken stock and dissolve the mole paste. Cook for around 30 minutes, making sure to add some chicken stock from time to time. 
  • The mole has to have a thick smooth consistency similar to homemade custard. Remove the skin from the chicken thighs and add them to the mole, once this has reached a nice consistency.
  • Serve with a delicious tomato rice and warm corn tortillas to scoop the last of the mole negro sauce from the plate. Enjoy!
     
Course: Main Course
Cuisine: Mexican
Keyword: mole, chicken, mexican food, special ocassions

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes in North London.

Listo!

Provecho!

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