Mole Negro: the Famous Oaxacan Black Mole, Part II
Oaxacan mole negro sauce is a taste sensation, but it does take a little effort to make
In Part I of this article, we introduced chocolate-based mole negro (black mole) sauce, and began the brilliantly complex recipe... no doubt leaving you cursing at the cliffhanger ending. So with no further ado, let's proceed!
Moving Right Along...
Roast your remaining seeds and nuts in the oven at 350 degrees until fragrant, then put them in the blender with your charred pepper seeds and toast. Add two cups of chicken stock and puree the mixture until smooth, then set it aside in a bowl.
Next, very carefully fry the peppers in half an inch of oil: a few at a time, for no more than a few seconds per side. After draining them on a paper towel, soak them for 30 minutes in a bowl of boiling water, then pour off the water.
While that's perking, puree the tomatoes and tomatillos with 1/2 cup of stock and, yes, set it aside in yet another bowl. Hope you have a lot of them.
Grind the cinnamon, then puree it in the blender with 1/2 cup of the stock along with the banana, garlic, onion, oregano, and thyme. This will require, surprise, another bowl to put it aside in.
Next come the peppers. Puree them in two batches with two cups of stock each, and put them together in yet another bowl or two.
The End Game
Here's where it all starts coming together... literally. Heat three tablespoons of oil in a large pot over high heat until it's very hot, then gradually pour in the tomato/tomatillo goo. Stirring constantly, cook it until it's very dark and thick.
Add the seed puree and, again, stir and cook the mix until it's dark and thick. Repeat this stir-and-cook process with the banana/spice puree before adding the pepper puree and turning the heat down low. Stir the mole every few minutes, keeping a close eye on it so it doesn't burn.
After ten minutes, add the remaining stock and the chocolate. Once everything's well-mixed, pour it into a slow cooker and let it simmer 5-6 hours. Then taste it, and add as much salt and sugar as you think is necessary.
Basically, you've got a dark, rich goop that tastes spicy fantastic, assuming you've followed the recipe. You can strain it if you like to remove the nutty bits, but that's unnecessary.
How you use your mole is up to you. It's especially delightful with chicken, whether you simmer the bird in the sauce or ladle it on later, but it can jazz up pork, fish, and beef too. You'll probably discover that you have more than you can use right away, but this mole negro both refrigerates and freezes well.