Mole negro (Oaxaca)

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Mole negro (Oaxaca). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Mole negro (Oaxaca) is 6-8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mole negro (Oaxaca) estimated approx 1 hora.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Mole negro (Oaxaca) using 28 ingredients and 7 steps. Here is how you can achieve that.

COMENTARIOS: Esta receta obtiene su color característico del chile chilhuacle negro, el cual también tiene diversos colores como rojo y amarillo, utilizado en distintas variedades de moles; además del uso del chocolate y del pan de yema, típico del Estado de Oaxaca.

Ingredients and spices that need to be Take to make Mole negro (Oaxaca):

1. 6 piezas Chile chilhuacle negro
2. 5 piezas Chile mulato
3. 5 piezas Chile pasilla
4. 200 gr Manteca de cerdo
5. 10 gr Almendra
6. 10 gr Nuez pelada
7. 50 gr Cacahuate
8. 10 gr Pepita de calabaza
9. 1 pieza Tortilla
10. 1 pieza Clavo de Olor
11. 2 piezas Pimienta negra
12. 2 piezas Pimienta gorda
13. 1 pizca Comino
14. 1 pizca Anís
15. 1 rama Canela (pequeña)
16. 1 pizca Tomillo
17. 1 pizca Orégano
18. 800 gr Tomate verde
19. 150 gr Jitomate
20. 3 dientes Ajo
21. 100 gr Cebolla blanca
22. 750 ml Caldo de pollo
23. 1 pieza Hoja de aguacate
24. 1 tablilla Chocolate de mesa
25. 1/2 pieza Pan de yema
26. c/s Azúcar
27. c/s Sal
28. 30 gr Ajonjolí

Steps to make to make Mole negro (Oaxaca)

1. Limpiar los chiles (reservando las semillas y venas) y freírlos, sin quemarlos; retirar y freír las semillas. Asar el tomate, jitomate, la cebolla y el ajo, reservar.
2. Colocar las semillas y venas dentro de la tortilla, tatemar sin dejar que se haga cenizas.
3. Moler los chiles con un poco de caldo y reservar; moler la tortilla tatemada con las semillas, y agregar todas las especias y las hierbas (excepto la hoja de aguacate), tomates, pan de yema, ajo y cebolla.
4. Calentar manteca en una cazuela de barro y freír la pasta de chiles, una vez que reduzca, agregar el recaudo; reducir a fuego medio hasta que se incorpore homogéneamente.
5. Hervir el caldo de pollo junto con la hoja de aguacate, previamente asada, y agregar poco a poco el mole junto con la tablilla de chocolate. Rectificar sazón y, si es necesario, agregar sal y azúcar.
6. Bajar el fuego y dejar reducir hasta que esté cocido y "haga ojitos" o ligeras burbujas.
7. Tostar ajonjolí, servir con la proteína deseada (pollo, pavo, etc.) y decorar con ajonjolí.

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