Mole Negro Oaxaqueño

Step by stepInstructions

1. Simmer the chicken in lightly salted water until just cooked through, about 25 minutes. Reserve the meat and 6 cups of the broth.
2. Meanwhile, toast the chiles on a hot comal or cast-iron skillet, pressing them flat for a few seconds per side until fragrant and darkened, taking care not to burn them. Soak in hot water for 20 minutes.
3. In the same pan, toast the sesame seeds, almonds and peanuts separately until golden, then fry the raisins, plantain and tortilla pieces in a little lard until soft and browned.
4. Char the tomatoes, onion and garlic on the comal or under a broiler until blackened in spots.
5. Blend the drained chiles with a splash of their soaking water, then add the toasted nuts, seeds, raisins, plantain, tortilla and charred vegetables with enough broth to make a smooth, thick puree. Strain through a fine sieve.
6. In a large cazuela, heat the remaining lard and fry the strained puree, stirring constantly, until it darkens and thickens into a paste, about 15 minutes.
7. Add the cinnamon, cloves and allspice, stir in the chocolate until melted, then add the remaining broth. Simmer gently, stirring often, for 2 to 3 hours until the mole is deep, glossy and dark; season with salt.
8. Add the cooked chicken pieces, warm everything through, and serve with white rice and warm tortillas.