Mole Negro With Chicken And Pork Recipes

Steps:

• In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and carrots to a boil. Add chicken pieces and poach, covered, over low heat for about 35 to 45 minutes, until cooked through and juices run clear when pierced with a fork. Remove the meat from the stock. Strain and reserve the stock.
• Heat 2 quarts of water in a kettle. On a 10-inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes. Place the chiles in a large bowl, cover with hot water, and soak for 1/2 hour. Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the chile soaking water to blend smooth. Put the chile puree through a strainer to remove the skins.
• In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes. Set aside. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves in a dry comal, griddle or cast-iron frying pan for about 5 minutes. Remove them from the pan.
• Over the same heat, toast the chile seeds, taking care to blacken but not burn them, about 20 minutes. Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes. When the seeds are completely black, light them with a match and let them burn themselves out. Remove from the heat and place in a bowl. Soak the blackened seeds in 1 cup of cold water for 10 minutes. Drain the seeds and grind them in a blender for about 2 minutes. Add the blended chile seeds to the blended chile mixture.
• Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking. Add the raisins and fry them until they are plump, approximately 1 minute. Remove from the pan. Fry the bread slice in the same oil until browned, about 5 minutes, over medium heat. Remove from pan. Fry the plantain in the same oil until it is well browned, approximately 10 minutes, over medium heat. Set aside. Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed. When the sesame seeds start to brown, about 5 minutes, add the pecans and brown for 2 minutes more. Remove all from the pan, let cool, and grind finely in a spice grinder. It takes a bit of time, but this is the only way to grind the seeds and nuts finely enough.
• Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved stock if needed to blend and set aside. Place the nuts, bread, plantains, raisins, onion, garlic and spices in the blender in small batches, and blend well, adding about 1 cup of stock to make it smooth.
• In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over medium to low heat, stirring constantly so it will not burn, approximately 20 minutes. When it is dry, add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Add the ground ingredients, including the sesame seed paste, to the pot. Stir constantly with a wooden soon until well-incorporated, about 10 minutes. Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally.
• Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture.
• Toast the avocado leaf briefly over the flame if you have a gas range or in a dry frying pan and then add it to the pot. Slowly add more stock to the mole, as it will keep thickening as it cooks. Add enough salt to bring out the flavor. Let simmer another 30 minutes, stirring occasionally so it does not stick, adding stock as needed. The mole should not be thick; just thick enough to coat the back of a spoon.
• Place the cooked chicken pieces in the leftover stock in a saucepan and heat through.
• To serve, place a piece of chicken in a shallow bowl and ladle 3/4 of a cup of mole sauce over to cover it completely. Serve immediately with lots of hot corn tortillas.
• You can use oil instead of lard to fry the mole, but the flavor will change dramatically. In our pueblo, people traditionally use turkey instead of chicken, and sometimes add pieces of pork and beef to enhance the flavor. You can use leftover mole and chicken meat to make Enmoladas or Tamales Oazaquenos made with banana leaves.
• Inspired by Maria Taboada and Paula Martinez

Steps:

• Heat a large dry skillet over low heat; cook the sesame seeds until they are fragrant, about 3 minutes; transfer to a small bowl, cover and set aside.
• Heat 2 tablespoons of the oil in the skillet over medium-high heat; add the chicken. Cook, turning chicken occasionally, until golden brown, about 3 minutes per side; transfer to a platter.
• Add pork ribs to the skillet; cook, turning, until ribs are browned, about 3 minutes each side, and transfer to the platter.
• Add 3 tablespoons of the oil to the skillet. Add plantains; cook, turning often, until golden, about 3 minutes.
• Transfer with a slotted spoon to a large bowl; set aside.
• Repeat process, separately cooking the peanuts, almonds, raisins and brown sugar, adding a bit more oil as needed.
• Stir mixture together.
• Puree half of the mixture in a blender with 1/2 cup of the broth.
• Pour through a strainer; reserve liquid. Repeat with the remaining half of the mixture in a blender and 1/2 cup of the chicken broth.
• Pour through a strainer; reserve liquid and set aside.
• Process tortilla, cinnamon stick, cookies, roll, chocolate and pine nuts together in the clean blender until crumbly; set aside.
• Heat a small skillet over medium-high heat; add the ancho chilies.
• Cook, stirring, until very fragrant, about 2 minutes; transfer to a medium bowl.
• Repeat with mulatto and pasilla chilies. Pour boiling water over cooked chilies to cover; set aside 30 minutes.
• After they have soaked. puree in a blender and then pour through a strainer into a Dutch oven; discard solids.
• Add remaining 2 cups of chicken broth to the Dutch oven.
• Heat mixture to a boil over high heat; reduce heat to a simmer.
• Add the chicken, pork, plaintain-nut mixture, and tortilla mixture to the Dutch oven; cook until pork is tender, about 2 hours.
• Set aside to cool, about 20 minutes.
• Remove meat; shred meat with a fork.
• Stir shredded meat into the sauce; pour into a serving bowl or platter.
• Decorate with reserved sesame seeds.

Steps:

• Toast ancho, guajillo, and cascabel chiles in a heavy skillet until skins blister. Remove from skillet and stem, seed, and devein chiles. Set aside.
• Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and blend in blender or food processor and set aside.
• In a large saucepan, heat corn oil over low flame. Cut the telera bread or 4 slices of white bread, into pieces and fry in the corn oil until golden brown. Add cinnamon stick, cloves, peppercorns, thyme, cumin, sesame seeds, peanuts, almonds, raisins, plantains, and walnuts. Stir ingredients together. Add more corn oil, to coat ingredients lightly. Add chopped roasted onion and minced roasted garlic. Continue to fry over low flame for about 20 minutes. Add blended tomato mixture. Remove from heat and set aside.
• Place corn tortilla over open flame and cook until burnt and crispy. Cut up and set aside.
• In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes. Combine tomato/spice/nut mixture with chile mixture in large saucepan. Add chocolate piece and cook until melted over a low flame. Add about 1/2 cup chicken stock to mixture and stir. Place mixture into blender or food processor and puree until all ingredients have combined completely. More chicken stock may be added to smooth out sauce.
• In a large saucepan, heat vegetable shortening. Cook the puree in the shortening, stirring constantly. Add more of the chicken stock until you achieve the right level of consistency that you'd like. Warm sauce for another 30 minutes over a low flame.

Steps:

• For the mole negro: In a large saute pan over medium heat, toast the ancho and guajillo chiles on both sides until softened and fragrant, being careful not to scorch them, 20 to 30 seconds. Add 1 cup of hot water to the pan, just enough to cover the chiles, and set aside for 30 minutes to reconstitute. Add the chiles and soaking water to a blender. Then add the onions, almonds, raisins, piloncillo, sesame seeds, cinnamon, oregano, garlic, cloves and 1/2 cup of the chicken broth. Puree until very smooth, adding a little more chicken broth if too thick.
• In a 6-quart Dutch oven over medium-high heat, add the lard and the mole puree and cook, stirring constantly, until most of the liquid has evaporated and the mixture becomes glossy, 6 to 8 minutes. Add the remaining 2 1/2 cups chicken broth and the chocolate. Boil for about 5 minutes, then reduce to a simmer and cook, uncovered, until thick, about 15 minutes. Add the salt; taste and adjust as needed. Remove from the heat, cover and keep warm.
• For the grilled chicken: Preheat the oven to 350 degrees F. Prepare a grill for high heat and wipe down the grates with an oil-blotted paper towel.
• Combine the granulated garlic, salt, ancho powder, cumin, chipotle powder, pepper and cayenne in a small bowl and mix well. Sprinkle the chicken pieces all over with spice mixture. Place the chicken on the grill, skin-side down, and cook until nicely charred, 3 to 4 minutes. Flip and cook on the reverse side for another 3 to 4 minutes. Once chicken has acquired nice grill marks, transfer it to a roasting pan and finish cooking in the oven, 15 to 20 minutes.
• To serve, ladle the mole sauce onto a large platter and arrange the grilled chicken, skin-side up, on the top. Garnish with scallions and cilantro. Serve with extra mole sauce on the side.

Steps:

• Choose a deep saucepan or Dutch oven large enough to hold the meat comfortably. Place the tied pork loin and bones in it along with the peppercorns, salt, and 4 of the garlic cloves. Add enough cold water to cover by 1 inch (at least 7 cups). Bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, for 1 hour, or until a meat thermometer inserted into the center reads 120° F. (Do not worry about the low temperature. The meat will cook more thoroughly in reheating.) Remove the meat and bones from the cooking stock and set aside. Strain the stock; you should have about 6 cups.
• Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, thyme, marjoram, the remaining 5 garlic cloves, and 1/2 cup of the strained stock. Process until smoothly puréed (about 2 minutes on high).
• Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.
• Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to the simmer.
• Cook, uncovered, over low heat for 10 minutes, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.
• Untie the cooked pork and carve into serving pieces. Carve the bones into separate rib sections.
• Place the parsely, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée.
• Add the cooked beans to the masa-thickened sauce and let return to a simmer. Return the carved meat and bones to the pot along with the puréed herbs. Taste and add more salt if desired. Cook until just heated through, 4 to 5 minutes. Give each person a piece or two of rib bone along with the meat and sauce. Serve immediately.

Steps:

• Toast ancho, guajillo, and cascabel chiles in a cast iron skillet until skins blister.
• Remove from skillet and stem, seed, and devein chiles; set to the side.
• Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and whirl in blender or food processor and set aside.
• In a large saucepan, heat corn oil over low flame.
• Cut the bread into pieces and fry in the corn oil until golden brown.
• Add next 11 ingredients to the toasted bread and stir together, adding more corn oil as necessary to coat everything lightly.
• Add chopped roasted onion and minced roasted garlic.
• Continue to fry over low flame for about 20 minutes.
• Add blended tomato mixture.
• Remove from heat and set aside.
• Place corn tortilla over open flame and cook until burnt and crispy; tear up and set to the side.
• In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes.
• Combine tomato/spice/nut mixture with chile mixture in large saucepan.
• Add chocolate piece and cook until melted over a low flame.
• Add about 1/2 cup chicken stock to mixture and stir.
• Place mixture into blender or food processor and puree until all ingredients have combined completely.
• More chicken stock may be added to smooth out sauce.
• In a large saucepan, heat vegetable shortening.
• Add puree to the shortening and cook, stirring constantly to avoid scorching.
• Add more of the chicken stock until you achieve the right level of consistency that you'd like.
• Warm sauce for another 30 minutes over a low flame.