Joe Roshkovsky
Authentic Oaxacan Black Mole – A Rich and Complex Mexican Sauce
Oaxacan Black Mole, or Mole Negro, is one of Mexico’s most cherished culinary treasures. This rich, dark, and velvety sauce from the Oaxaca region is known for its complexity, depth of flavor, and aromatic richness. With a combination of dried chilies, nuts, seeds, spices, and a hint of chocolate, Black Mole is traditionally served with poultry, though it can also pair wonderfully with pork or beef.
Ingredients:
#For Mole Paste:
– 3 dried guajillo chilies
– 3 dried ancho chilies
– 3 dried pasilla chilies
– 3 dried mulato chilies
– 4 tablespoons vegetable oil
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1/4 cup almonds
– 1/4 cup peanuts
– 1/4 cup sesame seeds
– 1/4 cup raisins
– 1 small ripe plantain, sliced
– 1/4 teaspoon ground cloves
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground allspice
– 3 cups chicken broth
– 1 cup tomato puree
– 1 cup dark chocolate, chopped
#For Serving:
– 4 chicken breasts or thighs, cooked
– Fresh cilantro, chopped (optional)
– Sliced onions, for garnish (optional)
Instructions:
1. Prepare the Chilies: Seed and stem the dried chilies. Heat a skillet over medium heat and lightly toast the chilies for about 1-2 minutes until fragrant. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 20 minutes until softened. Drain and set aside.
2. Sauté Aromatics: In the same skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chopped onions and garlic, sautéing until the onions are translucent and soft, about 5 minutes. Remove from the skillet and set aside.
3. Toast the Nuts and Seeds: Add the remaining 2 tablespoons of oil to the skillet and reduce heat to medium. Add the almonds, peanuts, and sesame seeds, toasting them until golden brown, about 3-4 minutes. Stir constantly to prevent burning. Remove from the skillet and set aside.
4. Cook the Plantain: In the same skillet, add the plantain slices and cook until golden and slightly caramelized, about 3 minutes on each side. Set aside.
5. Blend the Mole Paste: In a blender or food processor, combine the toasted chilies, sautéed onions and garlic, toasted nuts and seeds, raisins, plantain, ground cloves, ground cinnamon, and ground allspice. Add a cup of chicken broth and blend until smooth.
6. Combine and Cook the Mole: In a large pot, heat the mole paste over medium heat, stirring frequently until it begins to thicken, about 10 minutes. Add the tomato puree and stir well. Gradually add the remaining chicken broth, stirring constantly. Once the mixture comes to a simmer, reduce the heat to low and let it cook for about 30 minutes, stirring occasionally.
7. Add Chocolate: Add the chopped dark chocolate to the mole and stir until it is completely melted and incorporated into the sauce. Simmer for another 10 minutes, allowing the flavors to meld together.
8. Serve: Place the cooked chicken breasts or thighs on serving plates and generously spoon the hot mole sauce over the top. Garnish with fresh cilantro and sliced onions, if desired.
Enjoy the deep, smoky, and slightly sweet flavors of authentic Oaxacan Black Mole, a dish that showcases the rich culinary heritage of Oaxaca, Mexico.
