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