Easy Mole Negro
A traditional mole takes a long time to prepare, and the results are more than worthwhile (according to us!). On the other hand, if time is of the essence, it is possible to make a simplified version that takes less time but is equally delicious.
Ingredients
- 1 bag Mole Negro Zapoteco spices
- 2 tomatoes
- 4 tomatillos or 1 additional tomato
- ½ cup stock fat or vegetable oil
- 1 onion, chopped
- 4 garlic cloves, whole
- 5 Tbsp raisins
- 15 almonds
- 1 corn tortilla, shredded
- 6 cilantro branches
- 1 to 2 liters poultry stock
- 50g bittersweet chocolate
- 2 kg chicken or turkey, cooked (boiled)
- Toasted sesame seeds, to garnish (opt.)
- Avocado slices, to garnish (opt.)
Method
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1
Toast the chilies in a hot, dry pan. Remove and discard the seeds of all the chilies. Keep the Pasilla de Oaxaca seeds (the smoky one) if you want a more piquant mole. Shred the chilies into medium size pieces.
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2
Grind the remaining spices in an electric grinder.
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3
Cut the tomatoes and tomatillos into large cubes.
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4
Fry the chopped onion and whole garlic cloves for 5 minutes in half the fat. Add the shredded chilies, raisins and almonds. Sauté lightly for 2 minutes. Incorporate the ground spices and cook for another 30 seconds, until fragrant. Add the tomatoes, tomatillos and shredded tortilla. Continue cooking for 5 minutes, stirring regularly, ensuring not to burn the ingredients.
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5
Incorporate ½ cup of stock and simmer for 10 minutes.
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6
Pour the contents of the pan into the blender or food processor. Blend to a fine purée, about 5 minutes, be careful of splattering. Add more stock if necessary.
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7
Add the chopped cilantro. Grind for another 2 to 3 minutes.
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8
Pour half the remaining fat into a large heavy-bottomed pan. Place on medium heat. Pour in the chili paste and the spices. Cook for 5 minutes, stirring continuously with a wooden spoon, taking care not to burn the paste.
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9
Add enough stock to obtain a thick, creamy sauce, then incorporate the chocolate and let simmer for 30 minutes on low heat. Stir often to avoid burning the sauce. Salt to taste.
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10
Add the turkey or chicken pieces. Reheat the meat in the sauce and serve.
