Mole Negro

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

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

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