Oaxaca
Mole negro
Thirty ingredients, one very dark sauce, zero regrets. The patient cook's crown.
180 minTime
45 gProtein each
mediumSpice
Make it your way
Grandma's wayBurnt seeds, bitter chocolate, a full afternoon.
The original650kcalsame
45 gproteinsame
8 gfibresame
180minutessame
Mole negro oaxaqueño.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Simmer the chicken in the water with half the onion, 2 garlic cloves and salt for 35 minutes. Lift out the chicken and keep the broth.
- 2Stem and seed the chillies, keeping the seeds. Toast the chillies briefly on a dry pan, then soak them in hot broth for 20 minutes. Toast the seeds and the tortilla until black.
- 3Fry the almonds, peanuts, sesame, raisins, bread, cinnamon, allspice and cloves one by one in a little oil. Char the tomatoes, tomatillos, remaining onion and garlic on the dry pan.
- 4Blend everything, with the soaked chillies, oregano, thyme and enough broth, in batches until very smooth. Push through a sieve.
- 5Heat the remaining oil in a heavy pot until very hot and pour in the paste. Fry, stirring, for 10 minutes, then add the chocolate, sugar and broth to a coating consistency. Simmer gently for 40 minutes.
- 6Add the chicken and simmer 10 minutes more. Taste for salt and sugar.
Serve it like this
Ladle the mole over chicken on a warm plate, scatter toasted sesame and serve with red rice and a stack of hot corn tortillas.