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

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

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

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Mole Negro

Ingredients

Method

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