The mole is one of the most recognized Prehispanic delights in the world for its delicate aroma and intense flavor – result of the mixture of many spices along with fundamental ingredients, that give the consistency and smoothness to the salsa. It is one of the most representative dishes, from the fusion of cultures and cuisines, that has taken place in Mexico.
This dish is without a doubt one of the culinary jewels from the state of Oaxaca and in turn is one of the most elaborated and complex mole preparations where the most amount of ingredients are used.
The combination of such ingredients’ variety sweet, salty, crispy, acidic, spicy, etc. Provide a delicious salsa, full of flavors and aromas; that transports us with every bite to other times.
It really is a unique experience to enjoy the process of preparing the black mole, which can be used in a good family celebration. Serve over some pieces of cooked chicken or turkey and accompanied by rice and freshly made tortillas.
About the Recipe
This recipe is very elaborated and you have to pay a lot of attention due to the large amount of ingredients that are used. The good thing is that much technique is not needed but it does require patience.
In this mole the chilhuacle pepper is used that is difficult to find. If you are not lucky substitute it for 3 ancho peppers and 3 guajillo peppers.
The original recipe is prepared with lard but it can be substituted for vegetable shortening.
The peanuts that are used in this recipe should not have salt nor any flavoring.
The black mole preparation will take you 1 hour 15 minutes.
Melt in a frying pan over medium heat 1 tablespoon of lard.
Incorporate in the frying pan the plantain slices that were cut and fry them for about 2 minutes, until they are lightly fried and soft; stir regularly.
Transfer from the frying pan to a blender, with some tongs, the plantain slices that were fried; then set aside.
Fry Many Ingredients part I
Remove the seeds and the veins of 2 dried chipotle peppers, 4 ancho peppers, 6 chilhuacle peppers, 6 guajillo peppers, 8 pasilla peppers and 12 mulato peppers. Upon completion discard the veins and reserve the chilies and the seeds.
Melt in the frying pan over medium heat 2 tablespoons of lard.
Incorporate in the frying pan all the chilies with the ones you worked and fry them for about 2 minutes, until they are lightly fried; stir regularly.
Transfer from the frying pan to the blender, with the tongs, all the chilies that were fried and reserve.
Fry Many Ingredients part II
Melt in the frying pan over medium-low heat 2 tablespoons of lard.
Add in the frying pan:
The Chilies’ Seeds with the ones you worked.
1/4 cup of Almonds.
1/4 cup of Peanuts.
1/4 cup of Walnuts.
1/4 cup of Pumpkin Seeds.
Mix the frying pan ingredients and fry them for approximately 1 minute, until they are lightly fried; stir regularly.
In this step it is look for the seeds to release their oils so the mole has the best flavor.
Transfer from the frying pan to the blender all the ingredients that were fried and reserve.
Roast the griddle ingredients for about 40 seconds per each side, until they are moderately roasted.
Transfer from the griddle to the blender, with the tongs, the tortilla that was roasted and reserve the avocado leaf that was roasted.
Put on the griddle over medium heat:
3 Garlic cloves.
Roast the garlic cloves for about 2 minutes, the tomatillos for about 4 minutes and the tomatoes and the onion for about 5 minutes, until all the sides of all the ingredients are moderately roasted; move them regularly with the tongs.
Transfer from the griddle to the blender, with the tongs, all the ingredients that were roasted.
Blend almost All the Ingredients
Also add in the blender, along with the other ingredients: