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Mole Negro

Mole Negro

🍽 Serves ⏲ Total Time
4 cups 1 hour

🧂 Ingredients

  • 4 🍅 Roma or plum tomatoes
  • 1 🍅 tomatillo, husk removed
  • 0.25 🧅 onion, layers separated
  • 1 🧄 garlic clove
  • 1 Tbsp (9 g) 🌰 almonds
  • 1 Tbsp (9 g) 🌰 peanuts
  • 2 tsp (6 g) 🌱 pumpkin seeds
  • 2 tsp (6 g) 🌱 sesame seeds
  • 1 🌰 small cinnamon stick
  • 1 🌰 allspice berry
  • 1 🌰 clove
  • 0.125 tsp (0.4 g) 🌱 fennel seeds
  • 0.125 tsp (0.4 g) 🌰 cumin seeds
  • 1 🌿 dried avocado leaf or bay leaf
  • 10 🌶 dried chilhuacle or Cascabel chiles, seeds and veins removed and reserved
  • 5 🌶 dried pasilla chiles, seeds and veins removed and reserved
  • 3 🌶 dried guajillo chiles, seeds and veins removed and reserved
  • 2.5 cups (567 g) 🍲 vegetable broth
  • 0.5 cup (21 g) 🍞 torn bread pieces (like ciabatta or baguette)
  • 0.5 cup 🍞 torn corn tortilla pieces
  • 3 Tbsp (42 g) 🧈 vegan butter
  • 2 Tbsp (18 g) 🍇 raisins
  • 1 tsp 🌿 fresh thyme leaves
  • 1 tsp 🌿 fresh oregano leaves
  • 0.5 tsp 🌿 fresh marjoram
  • 0.5 disk (43 g) 🌰 stone-ground Mexican dark chocolate, broken into pieces
  • 1 Tbsp (18 g) 🧂 Himalayan salt
  • 1 Tbsp (12 g) 🍬 sugar

🍳 Cookware

📝 Instructions

Step 1

Roast the 🍅 Roma or plum tomatoes, 🍅 tomatillo, husk removed, 🧅 onion, layers separated, and 🧄 garlic clove in a #pan until charred. Transfer the vegetables to a high-speed #blender.

Step 2

Wipe out any debris from the pan. Add the 🌰 almonds, 🌰 peanuts, 🌱 pumpkin seeds, 🌱 sesame seeds, 🌰 small cinnamon stick, 🌰 allspice berry, 🌰 clove, 🌱 fennel seeds, and 🌰 cumin seeds and arrange in a single layer. Add the 🌿 dried avocado leaf or bay leaf on top. Place over very low heat and toast gently, shaking the pan occasionally until fragrant, about ~{5 minutes}. Transfer to the #blender.

Step 3

Wipe out the pan. Add the cleaned 🌶 dried chilhuacle or Cascabel chiles, seeds and veins removed and reserved, 🌶 dried pasilla chiles, seeds and veins removed and reserved, and 🌶 dried guajillo chiles, seeds and veins removed and reserved. Toast over low heat for about 30 to ~{60 seconds} per side. Transfer to the #blender.

Step 4

Wipe out the pan. Add the reserved veins and seeds from the chiles. Toast over medium-high heat until blackened and beginning to smoke, 3 to ~{5 minutes}. Transfer to the #blender.

Step 5

To the #blender, add the 🍲 vegetable broth, 🍞 torn bread pieces (like ciabatta or baguette), 🍞 torn corn tortilla pieces, 🧈 vegan butter, 🍇 raisins, 🌿 fresh thyme leaves, 🌿 fresh oregano leaves, and 🌿 fresh marjoram. Blend until very smooth and creamy.

Step 6

Transfer to a large #pot, place over medium-high heat, and bring to a boil. Add the 🌰 stone-ground Mexican dark chocolate, broken into pieces, 🧂 Himalayan salt, and 🍬 sugar. Reduce heat to medium and stir occasionally until chocolate melts. Simmer for about ~{15 minutes}.

🔗 Source

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