MOLE NEGRO DE TEOTITLÁN DEL VALLE

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MOLE NEGRO DE TEOTITLÁN DEL VALLE image

Categories     Soup/Stew     Chicken

Yield 20 bowls

Number Of Ingredients 35

For the Mole:
1/4 lb. chile mulato or chilhuacle, seeded and deveined
1/4 lb. chiles pasilla or guajillo, seeded and deveined
1 1/2 c. chicken broth
2 1/2 medium white onions
3 1/2 large garlic heads
1/2 whole nutmeg
2 oz. ginger root
6 marjoram sprigs
1 1/2 teaspoons whole cloves
10 whole allspice
1 c. sesame seeds
3/4 c. prunes, pitted
1 tortilla
5 tomatillos, husked
5 large tomatoes
2-3 avocado leaves
2 bay leaves
2 c. lard or veg. oil
2 onion slices
salt to taste
sugar to taste
12 oz. Mexican or semi-sweet baking chocolate
1 c. bread crumbs
7-8 c. chicken broth
1/2 c. sugar
For the Chicken:
10 c. water
2 med. white onions, peeled, quartered
1 1/2 garlic heads, halved
3 marjoram sprigs
3 bay leaves
4 black peppercorns
Salt to taste
20 split chicken breasts, with bones

Steps:

  • Prepare the mole: Preheat a comal and roast the chiles. Be careful not to char them, as this will make them taste bitter. Place the chiles and 3 c. chicken broth into a blender or food processor and purée. Reserve purée. On a preheated comal over direct heat, roast the onions and carlic head until browned or charred. Remove. Brown nutmeg, ginger, marjoram (lightly or it will become bitter), cloves and allspice on the comal. Remove. Brown the sesame seeds until very dark. Remove. Toast the tortilla until charred. Remove. Roast the tomatillos, tomatoes, and avocado leaves. Remove. Heat 2 tbsp. lard or vegetable oil in a frying pan and fry the bay leaves. Using a metate (or blender or food processor), purée all of the fruits and spices. If necessary, add just enough chicken broth to facilitate this process. Reserve purée. Heat the lard in a large saucepan and add onion slices. Brown until a dark, rich color. Remove from lard and discard. Add puréed fruit and spice misxture and cook over low heat for 45 minutes, or until it begins to render its fat. Stir in the puréed chiles and cook slowly for 1 1/2 hours. Season to taste with salt, chocolate, and sugar. Add bread crumbs and continue cooking until mixture renders its fat. Adjust seasoning. At this point, mole may be frozen if desired. If not, add chicken broth until the mole is semi-thick in consistency. This mole should be thicker than other moles. Strain to make the mole very smooth. Prepare the chicken breasts: Heat the water in a large stockpot or saucepan. Add the onion, garlic, marjoram, bay leaves, peppercorns and salt to taste. Bring to a boil and add chicken breasts. Cook over medium heat for about 20 minutes, or until chicken is tender. Remove chicken from broth and add to the prepared mole. Cook 20-25 minutes. Serve in soup bowls. Accompany with tortillas and white rice.

Ozllem Arsin
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This is the best mole recipe I've ever tried. I've made it several times, and it's always a hit.


Abdul Qudoos Brohi
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I love the smoky flavor of this mole. It's the perfect addition to my favorite Mexican dishes.


Nomgqibelo Mkhize
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This mole is a bit time-consuming to make, but it's definitely worth the effort. The flavors are incredible.


Khesha Kauzi
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I've never made mole before, but this recipe was easy to follow. The mole turned out great, and my family loved it.


gavin henry
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This is my go-to mole recipe. It's always a crowd-pleaser. I love serving it with chicken or enchiladas.


Faqiri Khan
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I'm not a huge fan of mole, but this recipe was surprisingly good. The flavors were well-balanced and not too overpowering.


Waleed awan
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This recipe was a disaster. The mole never thickened, and it tasted bland. I had to throw it all away.


Awal Mohammed
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I followed the recipe exactly, but my mole turned out a bit too spicy for my taste. Next time, I'll use less chili peppers.


Nightentr
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I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The mole turned out amazing! It was the perfect addition to my tamales.


ELON
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This is the best mole I've ever had. The flavors are incredible. I will definitely be making this again.


Aforolagba Aminat
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I've made this mole several times now, and it's always a hit. My friends and family rave about it. It's a bit time-consuming to make, but it's definitely worth the effort.


bronchay frank
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This mole is absolutely divine! The flavors are rich and complex, with a perfect balance of sweet, smoky, and spicy. I followed the recipe exactly, and it turned out perfectly. I highly recommend this recipe to anyone who loves mole or Mexican food i