Marcela Valladolid, co-host of The Kitchen on the Food Network, shares this recipe of Mole Negro, which she says has been modified from the authentic version, which requires you to grind spices in a molcajete and uses chile Chihuacle, only found in Oaxaca. ""Mole Negro from Oaxaca is one of Mexico's most traditional dishes and of the more complex. It has more than 25 ingredients and some of them are only found in Oaxaca, like the Chihuacle chile. I simplified the recipe so you don't have to use a molcajete to grind the spices and used dried chilies found on this side of the border," says Chef Marcela, who shares she loves mole on the sweeter side. "Feel free to add more sugar than what the recipe asks if you like it sweet," says Chef Marcela.
For chicken broth:
- 1 whole 8-lbs chicken cut into 8 pieces (2 breasts, 2 thighs, 2 wings, 2 legs)
- 8 cups water
- 1/2 medium white onion
- 2 garlic cloves, peeled
- 2 tsp salt
- 1/2 cup plus 4 tbsp lard
- 1/4 lb guajillo chile, seeded, and deveined, seeds reserved
- 4 oz. chile negro, seeded and deveined, seeds reserved
- 1/2 large onion, halved, roasted
- 1/4 head of garlic, roasted, peeled
- 1 stale tortilla
- 1/4 bolillo
- 1/4 cup blanched almonds
- 4 oz unsalted peanuts
- 1/4 cinnamon stick
- 4 oz sesame seeds
- 4 oz pumpkin seeds
- 1/4 tsp cumin
- 1/4 tsp dried thyme
- 1/4 tsp marjoram
- 1/2 tsp oregano
- 3 coriander seeds
- 3 whole black peppercorns
- 1/4 cup raisins
- 1 1/2 disks Mexican chocolate, chopped
- 1 lbs roma tomatoes, roasted and peeled
- 1/4 lb tomatillos, husked and halved
- 2 tbsp salt
- 3 tbsp sugar
- Sesame seeds for serving
For chicken broth:
Rinse chicken and pat dry. Place 8 pieces of chicken in a large heavy pot with boiling water. Add onion, garlic, and salt. Bring to a boil again. Reduce to a simmer and cover. Cook for about 1 hour. Turn heat off and reserve.
In a large heavy sauté pan heat 1 cup of lard. Quick fry the chilies in the hot lard, being careful not to burn them. Add chilies to a simmering pot with 8 cups of water. Simmer for 10 minutes.
Add 2 tbsp of lard to the pan and fry onions and garlic. Add tortillas and bolillo. Sauté everything for 5 minutes. Add almonds, peanuts, cinnamon stick, sesame seed, pumpkin seed, and reserve chile seeds. Add cumin, thyme, marjoram, oregano, coriander seeds, and whole black peppercorns. Sauté for 4 minutes. Add raisins.
Transfer chilies without water, fried chocolate mixture, roasted tomatoes, and tomatillos to blender. Process until smooth, a paste will form. If mixture is too dry add 1 cup of water at a time. Strain the mixture into a large mixing bowl.
In the same large heavy sauté pan, heat reaming 2 tbsp of lard in medium-high heat. Pour strained mixture. Cook for 2 minutes. Season with salt and sugar. Add 1 1/2 cup of reserved chicken broth. Add Mexican chocolate. Let chocolate melt. Cook for 15 minutes. Add chicken and cook for 5 more minutes. Turn heat off. Sprinkle with sesame seeds and serve immediately.