Zutaten für Mole Negro Dark Mole
- Ancho Chili
- Chili
- 2 cups roasted tomatoes, roughly chopped
- Tomatillo
- Corn Oil
- White Bread
- Cinnamon Stick
- 6 whole cloves
- Peppercorns
- Fresh Thyme
- 2 tablespoons ground cumin
- Sesame seeds, for garnish (optional)
- Peanuts
- Blanched Almond
- Seedless Raisin
- Plantains
- Walnuts
- 1 large onion, roughly chopped
- Garlic Clove
- Corn Tortilla
- Unsweetened Chocolate Square
- Chicken Stock
- Vegetable Shortening
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Zubereitung von Mole Negro Dark Mole
- Toast the chiles, cumin, coriander, and sesame seeds in a dry skillet over medium heat until fragrant (about 5 minutes).
- In a blender, combine the toasted spices, garlic, onion, tomatoes, oregano, thyme, cinnamon, cloves, and chocolate. Add enough chicken broth to create a smooth paste.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Sauté the finely chopped onion until softened (about 5 minutes).
- Add the blended spice paste to the pot and cook for 10-15 minutes, stirring frequently, until the mixture has thickened slightly.
- Stir in the chicken broth, and bring the sauce to a simmer. Reduce heat to low, cover, and cook for at least 45 minutes, or up to an hour, stirring occasionally.
- Taste and adjust seasoning as needed. If the sauce is too thick, add more chicken broth; if it's too thin, simmer uncovered for longer.
- Serve your Mole Negro sauce generously over roasted, grilled, or pan-fried chicken. Garnish with fresh cilantro and sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
98g
Fat
44g
Carbs
34g
