Oaxacan Mole Negro with Red Rice

Name: Oaxacan Mole Negro with Red Rice
Prep time: 240 min
Cook time: 180 min
Yield: 10
Cuisine: Mexicana
Ingredients: 8 black chilhuacle chiles, (and two pieces of chilhuacle rojo if available); 6 mulato chiles; 6 pasilla chiles, black or chilcoste; 1/2 cups chile seeds; 2 white onions; 7 cloves garlic; 3 tomatoes, toasted on the griddle; 8 tomatillos, toasted on the griddle; 1/2 kilos lard; 1 plantain, sliced; 1 corn tortillas, burnt; 1/2 pieces of bread, of yolk, toasted on the griddle; 1/4 cups sesame seeds, toasted on the griddle; 1/4 cups peanuts, toasted on the griddle; 1/4 cups almonds, toasted on the griddle; 1/4 cups pumpkin seeds, toasted on the griddle; 1/4 cups raisins, toasted on the griddle; 1 teaspoon clove, toasted on the griddle; 4 star anise pods, toasted on the griddle; 1 teaspoon allspice berries, toasted on the griddle; 2 sticks cinnamon, toasted on the griddle; 1 teaspoon cumin, whole; 1 teaspoon nutmeg powder; 1 teaspoon thyme; 1 tablespoon oregano, native; 1 teaspoon marjoram; 1 leaf bay; 6 cups chicken broth; 80 grams chocolate, Oaxacan; 3 avocado leaves

Yamilette González

You will love this traditional recipe for Oaxacan mole negro with chicken accompanied by red rice. Mole Negro is a preparation that has existed since pre-Hispanic times, with a great aroma and flavor as it is made primarily from ground chilhuacle negro and a large number of ingredients such as tomato, tomatillo, sesame seeds, peanuts, chocolate, almonds, pumpkin seeds, flavored with cinnamon, clove, avocado leaf, cumin, thyme, among others.

Reviewed by Editorial Team of Kiwilimón

Published: 01-09-2017

Preparation

Low

Toast the chiles on the griddle without burning them, soak and set aside. Toast the seeds on the griddle until they ignite, stir to put out the fire. Soak in water to remove the smoky flavor. Blend the chiles and the seeds of the chiles with a little of the water they were soaked in. Set aside. Toast the onion, garlic, tomatoes, and tomatillos on a griddle until very soft. Blend the onion, garlic, tomato, and tomatillo until a very homogeneous and lump-free mixture is obtained. Set aside. Heat a clay or tin pot with the lard, fry the plantain, tortilla, bread, add the sesame seeds, peanuts, almonds, pumpkin seeds, raisins, add the cloves, allspice, cinnamon, cumin, nutmeg. Add thyme, oregano, marjoram, and bay leaf. Cool the mixture and blend everything very well with the help of chicken broth. Set aside. Heat more lard over high heat, fry the chili paste and the ground nuts, cook for 15 minutes. Add the mixture of tomatoes, tomatillos, garlic, and onion. Add the chocolate until it melts and the avocado leaves. Add sugar and coarse salt. If necessary, add a little more chicken broth until it begins to release the fat. Stir constantly. Serve with the chicken and red rice.