Mole negro (Oaxaca)

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, Mole negro (Oaxaca). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mole negro (Oaxaca) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it's quick, it tastes yummy. Mole negro (Oaxaca) is something which I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Mole negro (Oaxaca), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mole negro (Oaxaca) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mole negro (Oaxaca) is 6-8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mole negro (Oaxaca) estimated approx 1 hora.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Mole negro (Oaxaca) using 28 ingredients and 7 steps. Here is how you cook that.

COMENTARIOS: Esta receta obtiene su color característico del chile chilhuacle negro, el cual también tiene diversos colores como rojo y amarillo, utilizado en distintas variedades de moles; además del uso del chocolate y del pan de yema, típico del Estado de Oaxaca.

Ingredients and spices that need to be Get to make Mole negro (Oaxaca):

1. 6 piezas Chile chilhuacle negro
2. 5 piezas Chile mulato
3. 5 piezas Chile pasilla
4. 200 gr Manteca de cerdo
5. 10 gr Almendra
6. 10 gr Nuez pelada
7. 50 gr Cacahuate
8. 10 gr Pepita de calabaza
9. 1 pieza Tortilla
10. 1 pieza Clavo de Olor
11. 2 piezas Pimienta negra
12. 2 piezas Pimienta gorda
13. 1 pizca Comino
14. 1 pizca Anís
15. 1 rama Canela (pequeña)
16. 1 pizca Tomillo
17. 1 pizca Orégano
18. 800 gr Tomate verde
19. 150 gr Jitomate
20. 3 dientes Ajo
21. 100 gr Cebolla blanca
22. 750 ml Caldo de pollo
23. 1 pieza Hoja de aguacate
24. 1 tablilla Chocolate de mesa
25. 1/2 pieza Pan de yema
26. c/s Azúcar
27. c/s Sal
28. 30 gr Ajonjolí

Steps to make to make Mole negro (Oaxaca)

1. Limpiar los chiles (reservando las semillas y venas) y freírlos, sin quemarlos; retirar y freír las semillas. Asar el tomate, jitomate, la cebolla y el ajo, reservar.
2. Colocar las semillas y venas dentro de la tortilla, tatemar sin dejar que se haga cenizas.
3. Moler los chiles con un poco de caldo y reservar; moler la tortilla tatemada con las semillas, y agregar todas las especias y las hierbas (excepto la hoja de aguacate), tomates, pan de yema, ajo y cebolla.
4. Calentar manteca en una cazuela de barro y freír la pasta de chiles, una vez que reduzca, agregar el recaudo; reducir a fuego medio hasta que se incorpore homogéneamente.
5. Hervir el caldo de pollo junto con la hoja de aguacate, previamente asada, y agregar poco a poco el mole junto con la tablilla de chocolate. Rectificar sazón y, si es necesario, agregar sal y azúcar.
6. Bajar el fuego y dejar reducir hasta que esté cocido y "haga ojitos" o ligeras burbujas.
7. Tostar ajonjolí, servir con la proteína deseada (pollo, pavo, etc.) y decorar con ajonjolí.

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So that's going to wrap it up for this special food Step-by-Step Guide to Prepare Award-winning Mole negro (Oaxaca). Thanks so much for reading. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!