Mole Negro Oaxaqueno

Mole Negro Oaxaqueno is a culinary masterpiece from southern Mexico, renowned for its intense smokiness and intricate balance of sweet, savory, and spicy notes. Unlike other moles, this version features charred chiles and dried bread, giving it a distinctive black hue and robust texture. The sauce is rich with layers of flavor from pasilla, mulato, and chilhuacle negros, complemented by spices like allspice and cloves, and thickened with nuts, seeds, and chocolate. It is traditionally served over roasted chicken or turkey, making it perfect for holiday celebrations, special family dinners, or festive gatherings where a show-stopping main course is desired.

Cooking Method: Frying, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 650

Dietary: Vegan

Description

Mole Negro Oaxaqueno is a culinary masterpiece from southern Mexico, renowned for its intense smokiness and intricate balance of sweet, savory, and spicy notes. Unlike other moles, this version features charred chiles and dried bread, giving it a distinctive black hue and robust texture. The sauce is rich with layers of flavor from pasilla, mulato, and chilhuacle negros, complemented by spices like allspice and cloves, and thickened with nuts, seeds, and chocolate. It is traditionally served over roasted chicken or turkey, making it perfect for holiday celebrations, special family dinners, or festive gatherings where a show-stopping main course is desired.

Directions

1
Preheat the oven to 400°F (200°C). Rub the chickens with salt and mint sprigs. Roast until golden brown and cooked through, about 1 to 1.5 hours. Remove and keep warm.
2
While the chicken roasts, toast the chilhuacles negros, pasillas, and mulatos chiles on a hot comal or skillet until fragrant and slightly charred. Remove seeds and stems, then soak in hot water for 20 minutes.
3
Broil the tomatoes and score the garlic heads. Roast the garlic and onions in the oven until soft and caramelized.
4
Toast the sesame seeds, peanuts, almonds, raisins, dried bread, and fried corn tortillas in a dry skillet until golden and fragrant.
5
Fry the plantain slices in lard or oil until crisp. Drain on paper towels.
6
In a blender, combine the soaked chiles, roasted tomatoes, roasted garlic, roasted onions, toasted nuts, seeds, raisins, fried plantains, fried tortillas, dried bread, spices (cloves, allspice, oregano, thyme), and a cup of water. Blend until smooth.
7
Heat the remaining lard or oil in a large pot. Pour in the blended mole paste. Cook over medium-low heat, stirring constantly with a wooden spoon, for 45-60 minutes until the sauce thickens and the oil begins to separate from the sauce.
8
Break the chocolate tablet into pieces and stir into the mole until fully melted and incorporated. Adjust seasoning with salt to taste. Simmer for another 10 minutes.
9
Strain the mole through a fine-mesh sieve if a smoother texture is desired, though traditional mole negro often retains some texture. Serve the sauce generously over the roasted chicken pieces.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 650kcal

% Daily Value *
Total Fat 35g54%
Saturated Fat 12g60%
Cholesterol 180mg60%
Sodium 450mg19%
Total Carbohydrate 45g15%
Dietary Fiber 8g32%
Sugars 15g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mole-negro-oaxaqueno/