Peter Quade
Mole Negro Oaxaqueño is more than just a dish; it’s a cultural icon, a culinary masterpiece from the rich, vibrant region of Oaxaca, Mexico. This exquisite sauce, often described as the “king of moles,” encapsulates centuries of tradition and the harmonious blending of indigenous techniques with the flavors introduced by the Spaniards. Renowned for its complexity, mole negro boasts a deep, dark appearance and a captivating flavor profile that weaves together sweetness, smokiness, and a touch of heat, making every bite a revelation of taste.
Crafting mole negro is a labor of love, traditionally prepared for special occasions and celebrations, reflecting the community spirit and cultural heritage of Oaxacan people. Despite its intricate assembly of over 30 ingredients, all it takes is patience, precision, and passion to transform simple components into this gastronomic wonder. The dish is robust in calories, providing energy and warmth, perfect for gatherings with loved ones on festive occasions or a comforting meal that demands indulgence and appreciation.
Ingredients:
For the mole sauce:
– 5 large dried chilhuacle chiles
– 4 large dried ancho chiles
– 4 large dried pasilla chiles
– 3 tablespoons lard or vegetable oil
– 3/4 cup almonds
– 1/2 cup peanuts
– 1/2 cup raisins
– 1/4 cup sesame seeds, plus extra for garnish
– 1 corn tortilla, torn into pieces
– 1 onion, chopped
– 5 cloves garlic
– 1/2 cup chopped Mexican chocolate
– 2 ripe tomatoes, chopped
– 1 ripe plantain, sliced
– 1 teaspoon ground cinnamon
– 1 teaspoon ground cloves
– 1 teaspoon cumin seeds
– Salt, to taste
– 4 cups chicken broth
For serving:
– 1 roasted chicken, chopped
– Warm corn tortillas
– Fresh cilantro, chopped
– Lime wedges
Instructions:
1. Prepare the Chiles:
Begin by removing the seeds and stems from the chilhuacle, ancho, and pasilla chiles. Rinse them under cold water to remove excess dust.
Heat a large skillet over medium heat. Toast the chiles lightly until fragrant, making sure not to burn them, which would impart bitterness.
2. Toast and Blend:
In the same skillet, add the lard or vegetable oil and gently fry the almonds, peanuts, and raisins until golden and the raisins puff.
Remove these and set aside. In the retained oil, add the sesame seeds, then the torn tortilla pieces, onion, and garlic, sautéing until lightly browned.
3. Simmer the Sauce:
Blend the toasted chiles with the fried ingredients, chocolate, tomatoes, plantain, cinnamon, cloves, cumin, and a pinch of salt. Gradually add chicken broth until the mixture achieves a smooth consistency.
Pour the blended sauce into a deep pot and let it simmer over low heat for about 1 hour, stirring occasionally to prevent sticking and to let the flavors meld.
4. Finish and Serve:
Adjust the seasoning with salt if needed.
Serve generously over roasted chicken, accompanied by warm corn tortillas, garnished with sesame seeds, fresh cilantro, and a squeeze of lime for brightness.
Cooking Tips:
– For an authentic touch, source your chiles from a Mexican market or specialty stores.
– Mole can be made ahead of time; its flavors deepen when stored in the refrigerator and gently reheated.
– If preferred, serve mole negro over turkey or pork for a delicious alternative to chicken.
Serving Suggestions:
– A side of Mexican-style rice or black beans complements the dish beautifully.
– Pair with a robust red wine or a traditional Mexican drink like horchata for a complete experience.
The creation of mole negro is like orchestrating a symphony where each note, flavor, and aroma contributes to a masterpiece that transcends mere sustenance, offering a taste of history and celebration with every bite.
Savoring Tradition: Discovering the Hidden Secrets of Mole Negro Oaxaqueño
FAQs About Mole Negro Oaxaqueño
1. What makes mole negro different from other moles?
Mole negro stands out due to its rich, dark color and complex combination of flavors, which include sweetness, smokiness, and a hint of heat. Its preparation involves over 30 ingredients, creating a depth that’s unmatched by simpler mole varieties.
2. Is mole negro healthy?
While mole negro is calorie-dense, making it an energy-rich meal, it provides nutritional benefits through its ingredients, such as nuts and seeds, which are sources of healthy fats, and antioxidants from chili peppers and chocolate.
3. Can mole negro be prepared in advance?
Yes, mole negro can be made ahead of time. In fact, flavors improve after being stored in the refrigerator, allowing ingredients to meld together more robustly when reheated.
Pros and Cons of Making Mole Negro at Home
– Pros:
– Flavorful Experience: Home-cooked mole negro allows you to explore and enjoy the intricate blend of flavors that you might not find in pre-packaged versions.
– Customizable: Adjust the spice level and ingredients to suit personal preferences and dietary needs.
– Cultural Connection: Preparing mole negro gives insight into Oaxacan traditions and cooking techniques, fostering a deeper appreciation for Mexican cuisine.
– Cons:
– Time-Consuming: The preparation is elaborate, demanding patience and attention to detail, which may not suit busy schedules.
– Ingredient Accessibility: Some ingredients like chilhuacle chiles can be hard to find outside of specialty or Mexican stores.
Time-Saving Hacks
– Shortcut Ingredients: Use pre-roasted nuts and seeds to cut down on preparation time.
– Batch Preparation: Make a larger batch and freeze portions for future meals, ensuring a quick and easy reheat on demand.
Ingredient Substitutions
– If chilhuacle chiles are unavailable, you can substitute with a mix of guajillo or mulato chiles to achieve a similar depth of flavor.
– In place of Mexican chocolate, high-quality dark chocolate with a pinch of cinnamon and sugar can serve as a substitute.
Storage Tips
– Store mole negro in airtight containers in the refrigerator for up to 5 days.
– Freeze in portions for up to 3 months, ensuring a convenient meal option when desired.
Pairing Suggestions
– Mole negro pairs wonderfully with Tabasco for added heat if desired.
– Serve with a sides of Mexican-style rice or refried beans for a complete, satisfying meal.
Discovering and embracing the rich culinary tradition of mole negro Oaxaqueño not only delights the palate but also connects you to the vibrant history and culture of Oaxaca, offering a taste that truly embodies celebration and heritage.
