Black Oaxacan Mole
This black Oaxacan mole and that of Puebla are the most famous of all the moles in Mexico. This version is served with homemade tortillas and platters of white rice, and you can freeze any paste that you don’t end up using.
Note: The recipe printed in Diane Kennedy’s book makes 5 pounds of mole paste, which is enough to serve more than 100 people. We’ve reduced the recipe by a third, which will still leave you with enough mole to serve about 35 people. No matter how much you make, the mole paste freezes well.
For mole paste:
3 oz. chilhuacles negros
3 oz. mulato chiles
3 oz. pasilla chiles
5 chipotle mora chiles
Approximately 3 oz. melted pork lard
3 oz. sesame seeds
3 oz. shelled peanuts
3 oz. almonds
1 1/2 oz. walnut
1 1/2 oz. pecans
3 oz. raisins
3 oz. plantain, peeled
1/2 small semisweet roll (pan de yemas), sliced and dried
3 oz. white onion, cut into wedges and toasted
1/2 head garlic, toasted, cloves separated and peeled
1 inch of a cinnamon stick
1/2 tsp. black peppercorns
3-4 whole cloves
1/2 tsp. cumin seeds
1/3 tsp. Mexican oregano
1/2 tsp. dried thyme leaves
1/2 tsp. dried marjoram leaves
1 bay leaf
3 oz. Oaxacan drinking chocolate
3 oz. sugar
Salt to taste
Remove seeds and veins from the chiles, reserving the seeds and leaving the chipotles whole. Toast the chiles carefully on a hot comal or cast-iron skillet. Cover with warm water and leave to soak for about 1 hour, no longer. Strain. Toast the chile seeds in an ungreased pan until very dark brown but not charred. Rinse in two changes of water and strain.
Heat a small quantity of the lard in a skillet and fry the following ingredients one at a time, removing from oil after lightly frying: sesame seeds, peanuts, almonds, walnuts, pecans, raisins, plantain, bread. (Add more lard as necessary as you fry each ingredient.) In a mortar or blender, grind these ingredients with the onion, garlic, spices and herbs to a paste. (Add little water at a time if the ingredients aren’t coming together.)
Heat the remaining lard in a heavy casserole, add the paste, and fry, adding a little boiling water from to time to time to prevent sticking. Stir continuously over medium heat for about 20 minutes. Add the chocolate, sugar and salt and continue cooking for about 1 hour more. The consistency should be that of a thick paste, and you should be able to see the bottom of the pan as you stir. Makes 11/2-2 pounds mole paste.
For mole sauce:
2 Tbsp. lard
18 oz. tomatoes, roasted
18 oz. mole paste
5 cups chicken or turkey broth
Salt to taste
Heat lard in a casserole. In a blender, puree the tomatoes until smooth and heat in a skillet until reduced, about 10 minutes. Add the mole paste with 3 cups of the broth and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 20 minutes. Add salt to taste and more broth, if necessary, for the mole to be of medium consistency.
Makes enough mole sauce for 24 portions.
— Adapted from ‘Oaxaca al Gusto: An Infinite Gastronomy’ by Diana Kennedy