Oaxacan Black Mole
Tasty:
Easy:
Courtesy of Rick Bayless
I’ve been wanting to try a mole for a while, a real project! Here is Rick Bayless’s recipe if you want to try it for yourself!
I gave this recipe a 4 for taste and 1 for difficulty. The flavor is incredible but may be an aquired taste due to its inherent bitterness. And it was a BEAR to make. Definitely block out your calendar if you’re going to give it a go!
Here are the ingredients you’ll need (it’s a lot!):
5 ounces (8 to 10 medium) mulato chiles, stemmed, seeded and torn into flat pieces, seeds reserved
1 1/2 ounces (5 medium) chilhuacle chile, stemmed, seeded and torn into flat pieces, seeds reserved
3 ounces (9 to 10 medium) pasilla negro chile, stemmed, seeded and torn into flat pieces, seeds reserved
About 1/2 cup vegetable oil or fresh-rendered pork lard (divided use)
1/2 cup almonds (about 2 ounces--ones with skins are common in Mexico, but skinned ones will work)
1/3 cup (about 1 ⅔ ounces) sesame seeds (unhulled are common in Mexico, but hulled will work)
1/2 cup (about 2 ounces) roasted peanuts
1 medium (6-ounce) onion, sliced about ½ inch thick
6 garlic cloves, peeled
1/2 medium black-ripe plantain, peeled and sliced ¼-inch thick
2/3 cup cup (lightly packed, about 4 ounces) raisins
2 or 3 cloves
1/2 teaspoon black peppercorns
1/2 inch cinnamon stick (preferably Mexican canela)
1/2 teaspoon oregano (preferably Mexican)
1/2 teaspoon dried marjoram
A generous 1/4 teaspoon dried thyme
1medium (6-ounce) tomato
2 or 3 (6 ounces total) tomatillos, husked and washed
1corn tortilla (stale is good here)
1/2 Mexican bolillo (or ¼ of a 2-foot baguette), sliced ½-inch thick
7 cups chicken (or pork) broth, plus more for thinning the finished mole if needed
1 1/2 ounces (1/3 cup) chopped Mexican chocolate
2 or 3 large avocado leaves, lightly toasted in a dry skillet
Salt
Sugar