Oaxacan Black Mole

Tasty:

Easy:

Courtesy of Rick Bayless

I’ve been wanting to try a mole for a while, a real project! Here is Rick Bayless’s recipe if you want to try it for yourself!

I gave this recipe a 4 for taste and 1 for difficulty. The flavor is incredible but may be an aquired taste due to its inherent bitterness. And it was a BEAR to make. Definitely block out your calendar if you’re going to give it a go!

Here are the ingredients you’ll need (it’s a lot!):

• 5 ounces (8 to 10 medium) mulato chiles, stemmed, seeded and torn into flat pieces, seeds reserved

• 1 1/2 ounces (5 medium) chilhuacle chile, stemmed, seeded and torn into flat pieces, seeds reserved

• 3 ounces (9 to 10 medium) pasilla negro chile, stemmed, seeded and torn into flat pieces, seeds reserved

• About 1/2 cup vegetable oil or fresh-rendered pork lard (divided use)

• 1/2 cup almonds (about 2 ounces--ones with skins are common in Mexico, but skinned ones will work)

• 1/3 cup (about 1 ⅔ ounces) sesame seeds (unhulled are common in Mexico, but hulled will work)

• 1/2 cup (about 2 ounces) roasted peanuts

• 1 medium (6-ounce) onion, sliced about ½ inch thick

• 6 garlic cloves, peeled

• 1/2 medium black-ripe plantain, peeled and sliced ¼-inch thick

• 2/3 cup cup (lightly packed, about 4 ounces) raisins

• 2 or 3 cloves

• 1/2 teaspoon black peppercorns

• 1/2 inch cinnamon stick (preferably Mexican canela)

• 1/2 teaspoon oregano (preferably Mexican)

• 1/2 teaspoon dried marjoram

• A generous 1/4 teaspoon dried thyme

• 1medium (6-ounce) tomato

• 2 or 3 (6 ounces total) tomatillos, husked and washed

• 1corn tortilla (stale is good here)

• 1/2 Mexican bolillo (or ¼ of a 2-foot baguette), sliced ½-inch thick

• 7 cups chicken (or pork) broth, plus more for thinning the finished mole if needed

• 1 1/2 ounces (1/3 cup) chopped Mexican chocolate

• 2 or 3 large avocado leaves, lightly toasted in a dry skillet

• Salt

• Sugar