Segueza

Name: Segueza (Coarse Heirloom Corn Mole)
Yield: Serves 4 to 6
Cuisine: Mexico
Ingredients: 4 freshly ground cloves; 5 cloves garlic, peeled; 6 freshly ground black peppercorns; 1 teaspoon dried thyme; 1 tablespoon dried oregano; 3½ pounds (1.6 kg) pork spine, chopped by your butcher and trimmed of excess fat (can be substituted with pork shank); Sea salt; 1¼ cups (225 g) chopped tomatoes; 10 guajillo chiles (50 g), stems and seeds removed; 1 teaspoon freshly ground cumin seeds; 1½ tablespoons sea salt; ½ cup (100 g) dried field corn; 8 cloves garlic, peeled; 2 hoja santa leaves; ¼ of a small white onion (25 g); ½ cup (55 g) chopped white onion; 2 chiles de árbol, stems and seeds removed

Coarse Heirloom Corn Mole

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

This is a minimalist mole, where corn plays a major part in its complexity. The corn is coarse and adds a tender, chunky texture to the mole sauce. I suggest you double the recipe, because this mole will have you reaching for seconds.

Ingredients

For the Pork

½ cup (100 g) dried field corn
3½ pounds (1.6

Americas
Mexico
Oaxacan
Main course
Gluten-free
Oaxaca
Spicy

Method

In a cast-iron skillet over medium heat, toast the corn for 7 to 10 minutes, moving the corn around with a spatula to make sure it all gets evenly toasted. Let cool. Put the corn in a blender or food processor. Pulse until the corn is coarsely chopped but not ground.

Soak the chopped corn in a large mixing bowl full of water for 20 minutes. The corn skins should float to the top; remove