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Mole Negro

Mole Negro, from Chef Fermín Núñez.
Print Recipe
Prep Time 1 d
Course Sauce
Cuisine Mexican

Ingredients
  

  • 4 dried pasilla chilles (1 1/4 oz) stems and seeds removed
  • 4 dried ancho chiles (2 oz) stems and seeds removed
  • 2 dried dried morta chipotie chiles (1 1/4 oz)
  • 6 Tbsp sunflower oil
  • 1/4 cup almonds
  • 1/4 cup peanuts
  • 1/4 cup Pecan
  • 1/4 cup whole garlic clove
  • 2 tbsp sliced fresh ginger
  • 4 thyme springs
  • 1 bay leaf
  • 1 small white onion chopped (about 1 cup)
  • 1/4 cup prunes
  • 1/4 cup raisin
  • 1 cinnamon stick 3 inch
  • 2 tbsp sesame seeds
  • 3/4 tsp anise seed
  • 1 cup water
  • 1/4 cup tomato paste
  • 2 1/2 oz Mexican Chocolate chopped

Instructions
 

  • preheat oven to 400F. place chiles on sheet pan and bake about 12 minutes
  • heat one table spoon oil , add almonds until toasted. add garlic , ginger, thyme and bay leaf.Transfer , set aside.
  • add onion, prunes and rasins. set aside
  • toast the sesame seeds and transfer to a mortar and pestle. Crush until fine.
  • transfer to food processor. add the chiles. Puree until smooth. add water.
  • heat remaining oil in a dutch overn. add the tomato paste a chile paste. cook about 30 minutes.
  • stir in the chocolate, stiring constantly , about 2 minutes. continue to cook about 15 minutes. let cool and refrigerate until ready to use.

Notes

Tasted Nuts  plus dried fruit , spices and Mexican chocolate add a bit of sweetness