-Mole Negro de Oaxaca
Suggested Wine Pairing: Ceja Carneros Pinot Noir, Ceja Carneros Merlot and Ceja Vino de Casa Red Blend
- 24 uncooked chicken pieces (legs, thighs, or chicken breasts cut in half)
- 10 chiles negros
- 10 chiles guajillo
- 10 chiles pasilla
- 2 toasted tortillas
- 2½ round tablets of Mexican chocolate (e.g. Ibarra brand)
- 4 tomatoes
- 10 peeled tomatillos
- 1½ onion
- 2 heads of garlic
- 2 tablespoons peeled pumpkin seeds
- 2 tablespoons unsalted peanuts
- 2 tablespoons walnuts
- 2 tablespoons peeled almonds
- 2 tablespoons sesame seeds
- ¼ teaspoon marjoram
- ¼ teaspoon oregano
- 1 teaspoon thyme
- 1teaspoon anise
- 1 teaspoon cumin
- 6 whole pepper corns
- 6 whole cloves
- 1 peel of cinnamon stick
- One slice of Mexican sweet bread
- Chicken broth (about 10 cups)
- Salt to taste
- 10 tablespoons manteca (lard) OR extra virgin olive oil
- To a large pot of gently boiling water, add the washed chicken pieces, one onion, one unpeeled garlic head and one tablespoon of salt.
- As chicken cooks, spoon out foam and cooked blood that accumulate on the surface (you want to end with a clear and delicious broth).
- Boil gently until tender-do not overcook. Separate chicken from broth and discard onion and garlic head.
- Cut the stems off the chiles negros, guajillo and pasilla and take out the seeds (save the seeds). Wash the chiles and pat dry with a towel.
- In a pan with 3 tablespoons olive oil, sauté chiles a few at a time until crispy but not burned-set aside.
- Add 2 more tablespoons olive oil and sauté pumpkin seeds, peanuts, walnuts, almonds, sesame seeds, chile seeds and one layer of the cinnamon stick until golden-set aside.
- Add 1 tablespoon olive oil and sauté Mexican chocolate until softened-set aside.
- Toast slice of Mexican pan dulce-set aside.
- Over a grill, toast the tortillas until golden.
- Mix together all the sautéed ingredients, toasted tortillas, Mexican bread, marjoram, oregano, thyme, anise, cumin, whole peppers and cloves.
- In a blender or food processor, process the above mixture a little at a time with chicken broth (about 6 cups) until smooth-set aside.
- Over a grill, fire roast tomatoes, tomatillos, ½ onion and 1 head of unpeeled garlic until blackened but not burned.
- Process fire roasted ingredients with 2 cups chicken broth until smooth.
- To a heated large pan with 4 tablespoons of olive oil, add the tomatoes mixture and simmer for about 15 minutes-stir frequently.
- Add processed sautéed mixture to simmering mixture and continue simmering gently (add broth to desired thickness of mole sauce)-stir continuously for one hour. (Serves 12)
Distribute mole sauce on plate and place two chicken pieces on it. Add mole sauce across chicken pieces and serve with warm corn tortillas. ¡Salud!
Note: Most ingredients can be purchased at any Latino market.