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Mole Negro Oaxaqueño with Red Rice

1 h
3 h
Easy
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This traditional recipe of Oaxacan black mole with chicken accompanied by red rice will fascinate you. The mole Negro is a preparation that has existed since pre-Hispanic times, has a great aroma and flavor since it is a recipe made from the grinding of chilhuacle mainly black pepper and a large number of ingredients such as tomato, tomato, sesame, peanut, chocolate, almonds, pips, flavored with cinnamon, clove, avocado leaf, cumin, thyme, among others.

Ingredients

10 servings
  • 8 pieces of chile chilhuacle black (and two pieces of red chilhuacle if you get it)
  • 6 pieces of mulato pepper
  • 6 pieces of pasilla chili pepper black or chilcoste
  • 1/2 Cup of chili seeds
  • 2 pieces of White onion
  • 7 cloves of garlic
  • 3 pieces of tomato toasted to the comal
  • 8 pieces of tomatillo toasted to the comal
  • 1/2 kilo of lard
  • 1 piece of plantain cut into slices
  • 1 piece of Corn tortillas scorched
  • 1/2 piece of bread of yolk, toasted to the comal
  • 1/4 of Cup of sesame seed toasted to the comal
  • 1/4 of Cup of peanut toasted to the comal
  • 1/4 of Cup of almond toasted to the comal
  • 1/4 of Cup of pumpkin seed toasted to the comal
  • 1/4 of Cup of raisin toasted to the comal
  • 1 teaspoonful of whole clove toasted to the comal
  • 4 pieces of star anise toasted to the comal
  • 1 teaspoonful of peppercorn toasted to the comal
  • 2 rajas of cinnamon toasted to the comal
  • 1 teaspoonful of cumin whole
  • 1 teaspoonful of nutmeg powder
  • 1 teaspoonful of thyme
  • 1 tablespoon of oregano Creole
  • 1 teaspoonful of marjoram
  • 1 sheet of laurel
  • 6 cups of chicken soup
  • 80 grams of chocolate Oaxacan
  • 3 pieces of avocado leaves
  • 3 spoonfuls of sugar
  • to taste of Salt
  • enough of chicken thighs, legs and breast
  • enough of rice Red
  • to taste of Corn tortillas

    Preparation

    Toast the chiles on the comal without burning, soak and reserve. Toast the seeds in the comal until they light, move to put out the fire. Soak in water so that the smoky flavor is removed.
    Blend the chili peppers and chilli seeds with a little of the water where they were steeped. Reservation.
    Toast the onion, garlic, tomatoes and tomatoes until they are very soft.
    Blend the onion, garlic, tomato and tomatillo until there is a very homogeneous mixture without lumps. Reservation.
    Heat a clay or pewter pot with the butter, fry the plantain, the tortilla, the bread, add the sesame, the peanuts, the almonds, the pips, the raisins, add the cloves, the fat peppers, the cinnamon, cumin, nutmeg. Add the thyme, Creole oregano, marjoram and bay leaf. Chill the mixture and blend everything perfectly with the help of the chicken broth. Reservation
    Heat more lard over high heat, fry the chilli paste and grind the nuts, cook 15 minutes.
    Add the tomato, tomato, garlic and onion mixture. Add the chocolate until it dissolves and the avocado leaves. Add the sugar and the grain salt. If necessary add a little more chicken broth, until it begins to release the fat.
    Move constantly. Serve with chicken and red rice.

    PRESENTATION

    Serve the black mole with the chicken and accompany with red rice.

    TIPS

    It is important to spread the chiles after roasting so that they do not add a smoky flavor to the mole, the seeds are soaked in water to remove the burnt flavor.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    766
    kcal
    38%
    Carbohydrates
    32.7
    g
    11%
    Proteins
    11.8
    g
    24%
    Lipids
    68.7
    g
    106%
    Fiber
    7.0
    g
    14%
    Sugar
    17.7
    g
    20%
    Cholesterol
    53.9
    mg
    18%
    Esha
    Rate this tip
    Ratings (6)
    Kathy Uribe
    13/09/2019 12:08:48
    Excelente gracias
    Ben Hmc
    11/10/2018 22:43:52
    Es muy rico éste mole, pero podría cambiar los chiles por otros por qué donde vivo no los conozco.... gracias
    Maria Aguayo
    03/10/2018 10:54:25
    Lo tengo q hacer he buscado este mole
    Erika Judith Espinoza Martinez
    23/08/2018 11:32:11
    Aun no he tenido a dicha de probar este mole,espero pronto prepararlo.Garj Gracias Kiwilimon
    manuel mañon ponce de leon
    01/07/2018 20:08:53
    Muy bueno excelente y muy rico
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