Mole Negro - Dark Mole

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb ancho chili
• 1/2 lb guajillo chili (or dried mirasol chili)
• 1/2 lb dried cascabel chili (or rattle chili)
• 2 lbs tomatoes, chopped
• 1 lb tomatillo, chopped
• corn oil
• 4 slices bread (or one telera roll)
• 1 cinnamon stick
• 4 -5 cloves
• 4 -5 peppercorns
• 1 sprig fresh thyme
• 1 pinch cumin
• 1/2 cup sesame seeds
• 1/2 cup peanuts
• 1/2 cup blanched almond
• 1/2 cup seedless raisin
• 1 1/2 plantains, peeled and chopped
• 1/2 cup walnuts
• 1 small onion, roasted then chopped
• 1 small garlic clove, roasted then minced
• 1 corn tortilla
• 1 piece unsweetened chocolate square (mexican chocolate preferred)
• 1/2 cup chicken stock, plus 2 1/2 cups
• 3 tablespoons vegetable shortening

Recipe

• 1 toast ancho, guajillo, and cascabel chiles in a cast iron skillet until skins blister.
• 2 remove from skillet and stem, seed, and devein chiles; set to the side.
• 3 place tomatoes and green tomatoes in a saucepan and bring to a boil. drain and whirl in blender or food processor and set aside.
• 4 in a large saucepan, heat corn oil over low flame.
• 5 cut the bread into pieces and fry in the corn oil until golden brown.
• 6 add next 11 ingredients to the toasted bread and stir together, adding more corn oil as necessary to coat everything lightly.
• 7 add chopped roasted onion and minced roasted garlic.
• 8 continue to fry over low flame for about 20 minutes.
• 9 add blended tomato mixture.
• 10 remove from heat and set aside.
• 11 place corn tortilla over open flame and cook until burnt and crispy; tear up and set to the side.
• 12 in a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes.
• 13 combine tomato/spice/nut mixture with chile mixture in large saucepan.
• 14 add chocolate piece and cook until melted over a low flame.
• 15 add about 1/2 cup chicken stock to mixture and stir.
• 16 place mixture into blender or food processor and puree until all ingredients have combined completely.
• 17 more chicken stock may be added to smooth out sauce.
• 18 in a large saucepan, heat vegetable shortening.
• 19 add puree to the shortening and cook, stirring constantly to avoid scorching.
• 20 add more of the chicken stock until you achieve the right level of consistency that you'd like.
• 21 warm sauce for another 30 minutes over a low flame.