Black Mole From Oaxaca
(16 to 20 servings)
Ingredients:
- 1 pound/500g chihuacle* chiles
- 1/2 pound/250g mulato chiles, seeded and deveined, seeds reserved
- 1/2 pound/250g pasilla chiles, seeded and deveined, seeds reserved
- 3/4 pound/375g lard
- 2 large onions, roasted
- 1 head garlic, roasted
- 3 stale tortillas
- 2 slices egg bread
- 3/4 cup/100g blanched almonds
- 1/2 cup/75g shelled peanuts
- 1 cinnamon stick
- 1/2 cup/70g sesame seeds
- 1/2 cup/60g shelled pumpkin seeds
- Pinch of anise seeds
- 1 teaspoon cumin seeds
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 2 teaspoons dried oregano
- 10 coriander seeds
- 10 black peppercorns
- 8 cloves
- 3/4 cup/100g raisins
- 1/4 lb Dagoba semisweet chocolate
- 4 pounds/2k ripe tomatoes, roasted and peeled
- 1 pound/500g small green tomatoes
- 8 tablespoons lard
- Sugar and salt to taste
- 2 guajolotes (small turkeys) or 4 large chickens cut into pieces and
cooked in a strong broth with carrots, onions and herbs
Method:
- Quickly fry the chiles in hot lard, being careful not to let them burn.
Place the fried chiles in a large saucepan in hot water to cover. Bring
to a boil, then simmer until soft. - In the same hot lard, sauté the onions and garlic until translucent.
Add the tortillas, bread, almonds, peanuts, cinnamon, reserved chile
seeds, sesame seeds, cumin seeds, thyme, marjoram, oregano, coriander
seeds, peppercorns, cloves, raisins and chocolate. Sauté for a few
minutes. Purée this mixture with the tomatoes and the chiles. Strain
the puree and cook in 8 tablespoons lard. Stir in sugar and salt to
taste and 2 cups/500 ml of the turkey broth. Simmer for 20 minutes. - Add the turkey, and simmer for 20 to 25 minutes to blend flavors. If
the mixture is too thick, add more turkey broth as needed.
*Chihuacles are special chiles from Oaxaca; you can substitute cascabel
chiles.