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home > recipes > sauces and condiments > mole negro de oaxaca
Serves 20 people, keeps well in refrigerator. Ingredients: 1 large turkey or 3 chickens, cut in pieces 2 large white onions 3 garlic cloves For the mole: 1/2 lb black chilhuacle peppers 1/2 lb red chilhuacle peppers 1/2 lb mulato peppers 1/2 lb pasilla peppers the seeds of the peppers described above 2 burned tortillas 2 lbs lard 2 large white onions, sliced 1 large garlic bulb 2 plantains 2/3 lb egg bread (any good bread made with eggs will work, nothing too sweet) 3.5 oz toasted sesame seeds 3.5 oz toasted peanuts 3.5 oz pecans 1/3 lb almonds 3.5 oz pumpkin seeds 3.5 oz raisins 4 1/2 lbs tomatoes 2 lbs tomatillos 1 tsp nutmeg 1 stick of mexican cinnamon 1 tsp oregano 1 tsp thyme 1 tsp marjoran 1 tsp anise 1 pinch cumin seeds 5 cloves 5 allspice 3.5 oz sugar 6 avocado leaves, roasted 1/2 lb mexican chocolate salt to taste Procedure: Boil the turkey or chickens with the onion, garlic and salt. Roast the peppers, seed them. Toast the seeds until they start to burn, soak them in water (to prevent them from getting bitter) and drain. Soak the peppers in very hot water, drain and soak 30 minutes in cold water. Heat half the lard in a pan, sautee garlic and onion, add the plantains in slices, the bread, sesame seeds, peanuts, pecans and raisins. Boil the tomatoes and tomatillos with some salt, drain, blend and strain. Blend (I recommend using a food processor) the peppers with the seeds and the burned tortillas, strain and mix with the stuff frying (which was also blended) and the rest of the ingredients. In a large pot, heat the rest of the lard, fry the peppers mix and add the tomatoes mixture and 1 quart of the stock in which you cooked the birds. Let simmer for 20 minutes. Add the chocolate, sugar, the rest of the stock and the avocado leaves. Let simmer for at least one hour, stirring often to prevent it from sticking. Add the pieces of turkey and let simmer for 15 more minutes. Before serving, take out the avocado leaves. Serve with refried beans, red rice (mexican rice, see previous mole recipe) and corn tortillas.

Mole Negro de Oaxaca


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keyword: negro
keyword: oaxaca
ethnicity: mexican
recipes for sauces
recipes by martiv
Email Address:
(posted December 27, 2005)

Serves 20 people, keeps well in refrigerator.

Ingredients:
1 large turkey or 3 chickens, cut in pieces
2 large white onions
3 garlic cloves

For the mole:
1/2 lb black chilhuacle peppers
1/2 lb red chilhuacle peppers
1/2 lb mulato peppers
1/2 lb pasilla peppers
the seeds of the peppers described above
2 burned tortillas
2 lbs lard
2 large white onions, sliced
1 large garlic bulb
2 plantains
2/3 lb egg bread (any good bread made with eggs will work, nothing too sweet)
3.5 oz toasted sesame seeds
3.5 oz toasted peanuts
3.5 oz pecans
1/3 lb almonds
3.5 oz pumpkin seeds
3.5 oz raisins
4 1/2 lbs tomatoes
2 lbs tomatillos
1 tsp nutmeg
1 stick of mexican cinnamon
1 tsp oregano
1 tsp thyme
1 tsp marjoran
1 tsp anise
1 pinch cumin seeds
5 cloves
5 allspice
3.5 oz sugar
6 avocado leaves, roasted
1/2 lb mexican chocolate
salt to taste

Procedure:

Boil the turkey or chickens with the onion, garlic and salt. Roast the peppers, seed them. Toast the seeds until they start to burn, soak them in water (to prevent them from getting bitter) and drain. Soak the peppers in very hot water, drain and soak 30 minutes in cold water.

Heat half the lard in a pan, sautee garlic and onion, add the plantains in slices, the bread, sesame seeds, peanuts, pecans and raisins. Boil the tomatoes and tomatillos with some salt, drain, blend and strain. Blend (I recommend using a food processor) the peppers with the seeds and the burned tortillas, strain and mix with the stuff frying (which was also blended) and the rest of the ingredients.

In a large pot, heat the rest of the lard, fry the peppers mix and add the tomatoes mixture and 1 quart of the stock in which you cooked the birds. Let simmer for 20 minutes. Add the chocolate, sugar, the rest of the stock and the avocado leaves. Let simmer for at least one hour, stirring often to prevent it from sticking. Add the pieces of turkey and let simmer for 15 more minutes. Before serving, take out the avocado leaves.

Serve with refried beans, red rice (mexican rice, see previous mole recipe) and corn tortillas.



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