Mole Negro

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

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