Mole Negro
Servings
6
servingsIngredients
2-3 each Pasilla chiles, dried
2-3 each Guajillo chiles, dried
2-3 each Cascabel chiles, dried
2-3 each Ancho chiles, dried
2 cups Butter, clarified
2 Tbsp. Whole almonds
2 Tbsp. Pepitas
2 Tbsp. Peanuts
2 Tbsp. Pine nuts
2 Tbsp. Black sesame seeds
½ tsp. Allspice, whole
½ tsp. Anise seed
½ tsp. Cinnamon stick
½ tsp. Cloves, whole
2 Tbsp. Currants
2 Tbsp. Prunes, dried
2 Tbsp. Raisins, dark
½ each Granny Smith apple, quartered
25 grams Piloncillo
½ each Mexican chocolate wheel
2 each Roma tomatoes, halved
2 each Tomatillos
1 each Onion, medium, quartered
1 each Banana, ripe
5 each Garlic cloves, toasted in olive oil for 10 minutes
3 quarts Chicken stock
Directions
- Remove the stems and seeds from the dried chiles.
- Melt the clarified butter in a rondeau over medium heat. Add the almonds, pepitas, peanuts, pine nuts, and black sesame seeds and toast until fragrant.
- Add the dried chiles, allspice, anise seed, cinnamon, and cloves. Toast briefly, being careful not to burn them.
- Stir in the currants, prunes, and raisins and cook for 1–2 minutes.
- Stir in the apple and cook another minute.
- Remove from the heat and stir in the piloncillo and Mexican chocolate until melted.
- Char the tomatoes, tomatillos, and onion until well caramelized.
- Char the banana with the peel on until blackened, then peel.
- Combine the chile mixture, roasted vegetables, banana, and toasted garlic in a blender or Robot Coupe. Blend until smooth.
- Transfer mixture to a large pot and cook over medium heat for 5–10 minutes, stirring constantly.
- Stir in the chicken stock and simmer for about 1 hour, stirring occasionally.
- Blend again in batches until completely smooth and velvety.
- To finish, season with salt to taste before serving.
Notes
- Source: Chef Rogelio Garcia
