How To make Mole Negro Oaxaqueno
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
Oaxacan Mole Negro - THE MOST MYSTERIOUS Mexican Food in Oaxaca Village, Mexico!
Mole negro is one of the most amazing Mexican foods!
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Cooking Oaxacan mole negro from scratch was one of the best food and cultural experiences I’ve ever had. On top of that, we didn’t really know what we were going to do when we set off in the morning… but things worked out for the best. Thank you to Javier and his family for inviting us into their home to cook amazing Oaxacan food!
So in the morning the plan was
Rent a van for the day
Drive to a village
Find a market
Ask a nice Grandmother or Aunty to cook us some authentic Oaxacan mole negro
Now, mole negro is one of the most complex and mysterious of all the Oaxacan Mexican food dishes. There’s such a huge mix of random ingredients in the dish, and no one knows for sure how it was invented or how it came about - there are only legends.
After renting a van for the day, our driver Javier came to pick us up and we started talking with him to see if he knew anyone that would make us Oaxacan mole negro from scratch. He called his Mom, and she agreed!
We picked up Mom in a place called Tlacolula de Matamoros, and we went straight to the market to buy all the ingredients for mole negro. Tlacolula de Matamoros is a predominantly Zapotec town, an Indigenous pre-Columbian civilization from the Valley of Oaxaca
We got back to the house and started preparing all the ingredients. Let me tell you, mole negro has to be one of the most complex and mysterious of all Mexican food. It includes so many random and seemingly odd ingredients. It was a lot of fun to learn how to make it.
The end result of the Oaxacan mole negro, was supreme. The sauce was so rich, chocolatey, and you could taste all the random ingredients in it - the nuts and dried fruit. It’s deliciously complex.
Mole was amazing, and having the chance to hang out in a traditional Oaxacan village to cook was priceless.
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MOLE NEGRO OAXAQUEÑO
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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 Martínez Makes Mole Negro | NYT Cooking
“I chose recipes that I felt were essential to my Mexican cooking journey — dishes from vastly different parts of the country — whose ingredients, methods and techniques have made me a better, more creative and fearless cook.” Rick Martínez is a cookbook author, New York Times contributor and a second-generation Mexican American. He shared the 11 regional Mexican specialties he adores most. Mole negro, a velvety black sauce that’s traditionally served over roasted poultry, is one of the dishes on that list.
Mole negro:
Rick Martínez’s Essential Mexican Recipes:
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How to make MOLE POBLANO From SCRATCH, The BEST Step BY Step Recipe + SECRET TIPS!!!
Ingredients for Mole Poblano
2 1/2 Ibarra Chocolate bars
6 mulato Chiles or Ancho chiles
6 Pasilla chiles
3 Chipotle chiles
1/2 cup of raisins
1/2 cup of sesame seeds
1/2 cup raw peanuts (no salt- not roasted)
1/4 cup of almonds
1/2 cup of gamesa animal cookies
1 platano macho (plantain)
1 piloncillo (total used was 1/4) OR 1/4 cup of sugar
6 garlic cloves
1/2 large onion or 1 med onion
1 tbsp salt + Extra
1/2 cinnamon stick
1/2 Tbsp cumin seeds
3 pieces of clove
1/2 tsp anis seeds
1/2 tsp coriander seeds
1 cup of lard + extra
1 corn tortilla
To prepare mole
1 to 2 cups of mole paste
3 to 4 cup of chicken broth
1 whole boiled chicken
Toasted sesame seeds
Step 1
Remove seeds from mulato and pasilla chiles (Save mulato seeds to toast in step 3)
Toast mulato and Padilla chiles
Soak in warm water 20 mins until soft
Fry chipotle chiles in 3 tbsp lard until fully- place in same bowl of soaking chiles
Step 2 Frying medium heat
Warm 1/2 cup lard
Fry raisins until fluffy then place in a bow of warm water (save 1/3 cup of raisin water)
Fry tortillas, garlic, onion, peanuts (10 minutes, almonds (15 secs), animal cookings until golden color, plantain until soft
Step 3 Toast on medium heat (continuously stir)
Toast following ingredients for 10 to 15 secs- Cinnamon stick, anis seeds, cloves, cumin seeds, coriander seeds, mulato Chile seeds, then set to the side
Toast 1 tsp salt + sesame seeds (save some for garnish)
Step 4 blend spice
Blend toasted spices first- cinnamon , anis seeds, clove, coriander seeds, sesame seeds, mulato Chile seeds
Add raisin + water, plantain, animal cookies, peanuts, almonds, garlic, onion, chiles + chili water
Blend slowly and starting picking speed.
⚠️‼️Suggestion
My blender was over worked! Try step 4 in batches of 3 to assure a smooth blend ????
If using a different blender than a vitamix save 3/4 of a cup of raisin water and 1 cup of Chile water to assist your blend as needed. Not to worry the excess water will dissipate when cooking. Add 15 minutes to cook and stirring time. You got this corazón!
Step 5 cooking on medium heat mostly (Constantly stirring once mole paste touches the pot)
Add 1/2 cup of lard to pot allow to warm up and then add your mole paste
Cook 15 minutes while constantly to avoid burning and even cooking
In a bowl of warm water add desired chocolate bars + piloncillo once dissolved add to mole pot
Cook another 10 to 15 minutes taste and adjust chocolate and piloncillo as needed
Once you achieve desired sweetness add salt adjust to taste and continue storing to complete 45 minutes of stirring
Last 5 to 10 minutes switch heat to low and continue stirring amoricito, don’t quit, you got this babe.
Once paste is cooked set in a bowl and allow to cool a few hours
Place in an air tight container or small freezer bag in portions
If kept clean will last in refrigerator 3+ months
Will last in freezer 6 months to a year if not more ????
Tips‼️
Have a lot of fun when making this recipe ????
If you see smoke while frying or toasting lower temperature
Please watch video for SECRET TIP to the most flavorful way to cook mole
Make all recipes comfortable for your home
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