Mole Negro

Name: Mole Negro
Yield: 2 quarts
Cuisine: Mexican
Ingredients: 1 pound anch ochiles; 3 tablespoons lard or vegetable shortening; 5 whole peppercorns; 1 pound tomatillos, husked, rinsed, and chopped; 4 slices white bread, cut into cubes; 1½ plantains, peeled and chopped; ½ cup walnuts; 1 small white onion, roasted and chopped; ½ cup raisins; Vegetable oil; ½ cup shelled peanuts; 2 pounds tomatoes, chopped; ½ cup , plus 2½ cups additional chicken stock; 1 (4-inch) stick canela (Mexican cinnamon); 1 small clove garlic, roasted and minced; 1 sprig fresh thyme; ½ cup blanched almonds; 5 cloves; 1 corn tortilla; Salt; 1 (3-ounce) piece Mexican chocolate; ½ pound guajillo chiles; 1 pinch cumin; ½ cup sesame seeds; ½ pound chihuacle negro chiles; ½ pound dried cascabel chiles

Preparation info

2 quarts

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Ingredients

1 pound anch ochiles
½ pound guajillo chiles
½ po

Americas
Mexico
Sauce
Central America

Method

In a heavy skillet or on the comal, toast the chiles over low heat on both sides until their skins start to blister and they give off their aroma, about 10 minutes, toasting the anchos a bit slower and longer because of their thicken skins. Remove, stem, seed, and devein; set aside.
In a large saucepan, combine the tomatoes and tomatillos with enough water to c