Posted on | September 1, 2009 | 30 Comments
After watching Rick Bayless win the title of Top Chef Master, I wanted to try making that black mole that helped him win! Unfortunately, Vegas isn’t exactly close to Chicago, and he doesn’t have a recipe for it.. yet. But I did find an older recipe for black mole in one of his cookbooks, so off we went to the Mariana’s Supermarket to get the ingredients for our weekend project. I altered the recipe slightly, but the end result was fantastic. Here’s what we ended up with:
11 medium dried mulato chiles
6 medium dried California chiles
6 medium dried pasilla chiles
1 dried chipotle chile
1 torn corn tortilla
2 quarter inch slices of white onion
4 unpeeled garlic cloves
2 c lard
1/2 c sesame seeds
1/4 c pecan halves
1/4 c unskinned peanuts
10 c chicken broth
1 lb chopped green tomatoes
2-3 chopped medium tomatillos
2 slices dark toasted bread
1/4 t ground cloves
1/2 t ground black pepper
1/2 t cinnamon
1 t oregano
1/2 t dried thyme
1/2 ripe banana
1/2 c chopped Mexican chocolate
2-3 avocado leaves
2 T salt
1/2 c sugar
4 large chicken breasts
- Pull and discard stems from chiles, separate the seeds from the chiles. Although the chiles are all pretty mild, wearing gloves is HIGHLY recommended in this step!
- In an ungreased skillet, add the torn tortilla to the seeds and burn to a charcoal black, about 15 minutes on medium heat. Surprisingly, there wasn’t too much smoke during this step.
- Rinse the seed/tortilla mix in a fine mesh strainer for 30 seconds, then transfer to a blender.
- Lay the onion and garlic on a piece of aluminum foil in an ungreased skillet, roast until soft and dark (around 15 minutes) then peel the garlic.
- Return the skillet to medium heat, add 2 c lard, then fry the chiles a couple at a time until toasted (crisp but not burnt). Be sure to turn your vent on, open any windows, etc. I’m shocked our fire alarm didn’t go off during this step!
- Drain the chiles, them rehydrate them in a large bowl for 30 minutes. Reserve the liquid, which you’ll use later.
- Spread the sesame seeds onto a baking sheet, and the pecans, peanuts, and almonds onto another sheet, and roast both in the oven at 350 degrees until dark brown (about 25 minutes).
- Add the nuts/seeds to the blender with 1 1/2 c chicken broth, puree, then transfer to a bowl. In fact, get several bowls out, because you’re going to need them in the next few steps!
- Without rinsing the blender, add the tomatoes and tomatillos plus 1/2 c broth and puree, then transfer to a bowl.
- Without rinsing the blender, add the onion, garlic, bread, spices, banana, and 3/4 c broth and puree, then transfer to a bowl.
- Without rinsing the blender, add half the chiles with 1/2 c of the soaking liquid, puree, then transfer to a bowl. Repeat with remaining chiles and liquid.
- In a large pot, heat 3 T of lard in medium high heat. Add tomato puree and stir/scrape until reduced and dark.
- Add the nut puree and stir/scrape until reduced and dark.
- Add the banana puree and stir/scrape until dark.
- Add the chile puree and reduce over medium low heat until thick and black, about 30 minutes.
- Stir in remaining 7 c broth, chocolate, and avocado leaves. Partially cover, and simmer for an hour.
- Season with salt and sugar, remove avocado leaves
- In batches in a loosely covered blender, puree the sauce, then pass through a medium mesh strainer.
- After this step, we let the mole sauce sit in the refrigerator overnight to stew a bit.
- Return the mole to the same pot and reheat to a simmer. Add chicken, and simmer partially covered 25-30 minutes.