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Mole Negro Oaxaqueño with Red Rice

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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 portions
  • 8 chile chilhuacle black, (and two pieces of red chilhuacle if you get it)
  • 6 mulatto peppers
  • 6 pasilla chili peppers, black or chilcoste
  • 1/2 cups chili seeds
  • 2 white onions
  • 7 cloves garlic
  • 3 tomatoes, toasted to the comal
  • 8 tomatillos, toasted to the comal
  • 1/2 kilos lard
  • 1 plantain, cut into slices
  • 1 corn tortilla, scorched
  • 1/2 breads, of yolk, toasted to the comal
  • 1/4 cups sesame seed, toasted to the comal
  • 1/4 cups peanut, toasted to the comal
  • 1/4 cups almond, toasted to the comal
  • 1/4 cups pumpkin seed, toasted to the comal
  • 1/4 cups raisin, toasted to the comal
  • 1 teaspoon whole clove, toasted to the comal
  • 4 star anise, toasted to the comal
  • 1 teaspoon peppercorn, toasted to the comal
  • 2 rajas cinnamon, toasted to the comal
  • 1 teaspoon cumin, whole
  • 1 teaspoon nutmeg powder
  • 1 teaspoon thyme
  • 1 tablespoon oregano, Creole
  • 1 teaspoon marjoram
  • 1 leave bay (laurel)
  • 6 cups chicken soup
  • 80 grams chocolate, Oaxacan
  • 3 avocado leaves
  • 3 tablespoons sugar
  • to taste salt
  • enough chicken, thighs, legs and breast
  • enough rice, Red
  • to taste corn tortilla

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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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
Chayito 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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