Mole Negro
Posted: Sun Sep 06, 2009 7:02 pm
EC requested this recipe.
This is not really my recipe, but came from a friend who lived in West Texas.
It was an attempt to make her housekeeper's mother's recipe & it is either exact or close.
Sadly, I don't know mama's name. My friend Maria, who is a chef, labeled it as such just so we could remember where it came from.
Isabella's Mole Negro
1/2c dry roasted peanuts shelled and rubbed free of red skins
1/4c raw sesame seeds
18 ancho chiles, stems removed and seeds reserved
7 pasilla chiles, stems removed and seeds reserved
10 whole cloves
1 tsp. cumin seed
2 soft, 3 inch cinnamon sticks
1/3c pumpkin seeds
12 whole unskinned almonds
1c raisins
1/4c reserved seeds from dried chiles
1 medium onion chopped coarsley
2 large cloves garlic chopped
2 bollilos broken into pieces (about 5 oz. of bread)
4oz. Mexican sweet chocolate (Ibarra brand)
1 tomato, coarsely chopped
1 banana, coarsely chopped
vegetable oil to fry ingredients
1 1/2tsp. salt
3 cups water
1 or 2 chipotle peppers in adobo sauce (optional)
Pour about 1/4c of oil into large skillet. Heat on medium heat
Fry chiles briefly, about 30 seconds each, turning to fry on both sides. Drain in a colander
Fry bollilos in remaining oil until toasted and brown. set aside.
Clean pan of any dark bits and add another 1/4c oil. Heat to medium and fry pumpkin seeds until lightly toasted. Set aside on a seperate plate.
Fry peanuts the same way and add to pumkin seeds
Add onion, garlic, almonds, sesame seeds, cumin seeds, cloves, cinnamon and raisins, frying briefly until seeds are toasted and raisins are puffy. Add to other seed mixture
In new oil, fry tomato and banana together until softened. Add chocolate to this mixture and cook until chocolate is melted.
Run tap water until hottest temperature and run briefly over chiles in colander to rehydrate.
In the bowl of a large food processor fitted with a steel blade, process the onion, garlic and seed mixture processing for several minutes to achieve a very smooth consistency. (this is important for a very smooth sauce)
Add tomato and banana mixture and blend in thoroughly.
Add the bread and continue to process until blended completely.
Continuing to process, add the chiles and salt and a little water at a time. Add enough water to develop the consistency of sour cream, same degree of thickness and smoothness , if possible.
At this point, the mole paste is complete. (sigh)
To proceed to sauce, boil a whole chicken in about 2 quarts water, with carrots, onions and celery till done. (about 30-40 minutes)
Remove the chicken from the broth and reserve broth to thin Mole Paste
When the chicken has cooled, remove skin, cut into pieces or remove it from the bone and set aside.
Strain broth and set aside
Heat about 1/3c of oil in a large pot and fry about 1/3 to 1/2 of the mole paste for about 1 minute.
Add broth a cup at a time to achieve desired sauce consistency, or to desired richness.
Add about 3tbsp sugar, and about 2tsp salt
If you would like to add the chipotle peppers for a wonderfully smoky taste, process desired amount until smooth and add to sauce.
Add chicken to sauce and cook until chicken is hot.
This is not really my recipe, but came from a friend who lived in West Texas.
It was an attempt to make her housekeeper's mother's recipe & it is either exact or close.
Sadly, I don't know mama's name. My friend Maria, who is a chef, labeled it as such just so we could remember where it came from.
Isabella's Mole Negro
1/2c dry roasted peanuts shelled and rubbed free of red skins
1/4c raw sesame seeds
18 ancho chiles, stems removed and seeds reserved
7 pasilla chiles, stems removed and seeds reserved
10 whole cloves
1 tsp. cumin seed
2 soft, 3 inch cinnamon sticks
1/3c pumpkin seeds
12 whole unskinned almonds
1c raisins
1/4c reserved seeds from dried chiles
1 medium onion chopped coarsley
2 large cloves garlic chopped
2 bollilos broken into pieces (about 5 oz. of bread)
4oz. Mexican sweet chocolate (Ibarra brand)
1 tomato, coarsely chopped
1 banana, coarsely chopped
vegetable oil to fry ingredients
1 1/2tsp. salt
3 cups water
1 or 2 chipotle peppers in adobo sauce (optional)
Pour about 1/4c of oil into large skillet. Heat on medium heat
Fry chiles briefly, about 30 seconds each, turning to fry on both sides. Drain in a colander
Fry bollilos in remaining oil until toasted and brown. set aside.
Clean pan of any dark bits and add another 1/4c oil. Heat to medium and fry pumpkin seeds until lightly toasted. Set aside on a seperate plate.
Fry peanuts the same way and add to pumkin seeds
Add onion, garlic, almonds, sesame seeds, cumin seeds, cloves, cinnamon and raisins, frying briefly until seeds are toasted and raisins are puffy. Add to other seed mixture
In new oil, fry tomato and banana together until softened. Add chocolate to this mixture and cook until chocolate is melted.
Run tap water until hottest temperature and run briefly over chiles in colander to rehydrate.
In the bowl of a large food processor fitted with a steel blade, process the onion, garlic and seed mixture processing for several minutes to achieve a very smooth consistency. (this is important for a very smooth sauce)
Add tomato and banana mixture and blend in thoroughly.
Add the bread and continue to process until blended completely.
Continuing to process, add the chiles and salt and a little water at a time. Add enough water to develop the consistency of sour cream, same degree of thickness and smoothness , if possible.
At this point, the mole paste is complete. (sigh)
To proceed to sauce, boil a whole chicken in about 2 quarts water, with carrots, onions and celery till done. (about 30-40 minutes)
Remove the chicken from the broth and reserve broth to thin Mole Paste
When the chicken has cooled, remove skin, cut into pieces or remove it from the bone and set aside.
Strain broth and set aside
Heat about 1/3c of oil in a large pot and fry about 1/3 to 1/2 of the mole paste for about 1 minute.
Add broth a cup at a time to achieve desired sauce consistency, or to desired richness.
Add about 3tbsp sugar, and about 2tsp salt
If you would like to add the chipotle peppers for a wonderfully smoky taste, process desired amount until smooth and add to sauce.
Add chicken to sauce and cook until chicken is hot.