Ingredients:
- 4 oz chile negro, seeded and deveined
- 1 stale tortilla
- 1/4 bolillo roll
- 1/4 cinnamon stick
- mexican crema , for serving
Directions:
- For the chicken broth: Rinse the chicken and pat dry. Place all 8 pieces of chicken in a large heavy pot with 8 cups boiling water. Add the garlic, onion and salt. Bring to a boil again. Reduce to a simmer and cover. Cook for about 1 hour. Remove the chicken and set aside. Maintain a medium heat under the broth as you'll use it again for this recipe.
- For the roasted vegetables: Preheat the oven to 400 degrees F. Place the tomatoes, onion and garlic onto a parchment-lined baking sheet. Drizzle lightly with olive oil and roast until the skins are blistered and the vegetables softened, 30 to 40 minutes. Remove from the oven to cool. Once cooled, remove the foil and peel the garlic and the skins off the tomatoes.
- For the mole: In a large heavy saute pan heat 1 cup lard. Quick fry the chiles in the hot lard, being careful not to burn them or they'll become bitter. Add the chiles into the pot of chicken broth and simmer for 10 minutes.
- In the meantime, add 2 tablespoons lard to the saute pan and fry the roasted onions and garlic. Add the tortilla and bolillo and cook for 5 minutes. Add the peanuts, pumpkin seeds, sesame seeds, blanched almonds, raisins, oregano, cumin, thyme, coriander seeds, whole black peppercorns and cinnamon stick. Saute for 4 minutes and remove from the heat. Cool slightly. Remove the cinnamon stick and discard.
- Working in two batches, transfer half of the cooled nut and seed mixture into a large-capacity blender. Then transfer half of the simmered chiles, without the broth, into the blender. Add half of the roasted tomatoes and fresh tomatillos. Allow to cool before blending. Process until smooth. A paste will form. If the mixture is too dry, add 1 cup of reserved chicken broth at a time. Strain the mixture into a large mixing bowl. Then repeat with the remaining ingredients, processing until smooth and then strain.
- Clean the saute pan and place over medium-high heat. Add the remaining 2 tablespoons lard. Pour in the strained mole sauce and cook for 2 minutes. Season with the salt, some pepper and the sugar. Add 1 1/2 cups of the reserved chicken broth and stir to combine. Add the Mexican chocolate and stir to melt. Simmer for 15 minutes, uncovered. Return the chicken to the saucepan with the mole and cook until the chicken is warmed through, an additional 5 minutes. Remove from the heat and transfer to a large serving bowl or platter. Sprinkle with some sesame seeds and a couple pinches of sugar if desired. Drizzle the Mexican crema over the chicken mole and serve hot.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1998.78 Kcal (8368 kJ) | ||
| Calories from fat | 1319.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 146.6g | 226% | |
|---|---|---|---|
| Cholesterol | 596.47mg | 199% | |
| Sodium | 3561.2mg | 148% | |
| Potassium | 1825.37mg | 39% | |
| Total Carbs | 34.97g | 12% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 6.54g | 26% | |
| Protein | 127.88g | 256% | |
| Vitamin C | 38.9mg | 65% | |
| Vitamin A | 14.9mg | 495% | |
| Iron | 12mg | 67% | |
| Calcium | 346.4mg | 35% | |
| Amount Per 100 g | |||
| Calories | 230.82 Kcal (966 kJ) | ||
| Calories from fat | 152.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.93g | 226% | |
|---|---|---|---|
| Cholesterol | 68.88mg | 199% | |
| Sodium | 411.24mg | 148% | |
| Potassium | 210.79mg | 39% | |
| Total Carbs | 4.04g | 12% | |
| Sugars | 1.02g | 35% | |
| Dietary Fiber | 0.76g | 26% | |
| Protein | 14.77g | 256% | |
| Vitamin C | 4.5mg | 65% | |
| Vitamin A | 1.7mg | 495% | |
| Iron | 1.4mg | 67% | |
| Calcium | 40mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Ras El Hanout #3
Cumin seeds, Ground ginger, Coriander seeds and 5 more.. -
Mole Poblano
Tomatoes, coarsely chopped and 15 more.. -
Tofu Mole Enchiladas
Garlic cloves, unpeeled, Tomatoes, Almonds, toasted and 20 more.. -
Tofu Mole Enchiladas
Garlic cloves, unpeeled, Tomatoes (about 2 lb) and 21 more.. -
Moghlai Chicken
Whole chickens, Salt, Black pepper, freshly ground and 11 more.. -
Cuban Black Beans
Olive oil, Onions, chopped, Stalks celery, chopped and 20 more.. -
Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce
Roma tomatoes, quartered, Sliced button mushrooms and 20 more.. -
Garam Masala
Cumin seeds, Coriander seeds, Black peppercorns and 5 more.. -
Garam Marsala
Cumin seeds, Coriander seeds, Cardamom seeds and 5 more.. -
Mixed Vegetable and Rice Pilaf
Cumin seeds, divided, Canola oil, Coriander seeds and 16 more.. -
Creole Chicken Stew
Olive oil, Sweet green pepper, cut into 1/2 inch dice and 14 more..
Also Try
-
Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole
Bone-in beef short ribs *, 3/4 to 1 lb. each and 17 more.. -
-
-
Mole Paste (Used for Making Mole Sauce)
Tomatoes, cored, cut in half , seeds removed (1 1/4 lb) and 21 more.. -
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
