Oaxacan Black Mole
Source: Chef Daniel Gomez, Napa Valley Country Club.
¼ pound Chilhuacle or mulato chilies, seeded and deveined (see note)
¼ pound Pasilla chiles, seeded and deveined
2-3 cups hot water or broth
1 whole head garlic, unpeeled
½ cup sesame seeds
2 dried avocado leaves
1 head garlic
1 bolillo or French roll
3 ounces each almonds and shelled walnuts or peanuts
¼ cup raisins
4” stick of cinnamon
3 whole cloves
6 whole allspice
1 sprig each: marjoram, thyme, and oregano (or ¼ tsp of each dried)
2 medium white onions, chopped
Lard or corn oil necessary for frying
¼ pound tomatillos, husked
½ pound tomatoes
2 tablets Mexican chocolate (4 oz)
Salt and sugar to taste
- Toast the chilies until they are fragrant but not burned. Soak them in hot water or broth for 20 minutes, and then place chilies with the soaking liquid in a blender or food processor and puree. Reserve the pureed chili mixture.
- On a dry comal or griddle, toast the sesame seeds, avocado leaves, garlic, bolillo, and tortillas until browned. Set aside.
- Fry the almonds, nuts, raisins, cinnamon, allspice, herbs and onions in lard or corn oil until the onions begin to soften. Set aside.
- Roast the tomatillos and tomatoes on the comal or griddle. Next, place them in a blender or food processor with the toasted ingredients and the fried ingredients and puree until smooth, adding enough water or broth to allow the blades to move. (This may require blending or processing in two batches.)
- Heat ¾ cup lard or corn oil in a large, heavy-bottomed stockpot or cazuela. Add all the blended ingredients and cook over low heat for 45 minutes. Add the chile puree and continue cooking for another hour. Add the chocolate, cooking and stirring until it had melted. Add salt and sugar to taste. At this point, the mole may be refrigerated or frozen for later use.
Note: If a more picante flavor is desired, the seeds from the chiles may be reserved and toasted along with the sesame seeds, then blended with the other ingredients.