Reconstituting Black Mole Paste


This recipe tastes like you spent hours in the kitchen, but uses the mole paste you bought on your last visit to Oaxaca. Need to restock but aren’t able to visit us in Oaxaca? You can order mole Negro, Coloradito and Rojo pastes and our unique Oaxacan Chocolate at Aurora Export.

 

Makes 4-6 servings or 3 cups mole negro sauce

Ingredients
3 cups chicken stock
4-6 pieces of chicken, skin removed if desired
Salt to taste
1 pound tomatoes (2 medium to large round or 4-5 plum), cut into quarters
¼ pound tomatillos (5-6 medium), husks removed and cut into quarters
1 tablespoon sunflower or vegetable oil, or lard if desired
8 ounces mole negro paste
1½ ounces Seasons of My Heart Chocolate Oaxaqueño or other brand of Mexican chocolate,
grated
1 teaspoon sugar (optional)

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Method
In a heavy 4-quart stockpot, heat the chicken stock over high heat. Add the chicken pieces, lower the heat, add salt, and cover. Poach the chicken for about 30 minutes, or until the juice runs clear when pierced with a fork. Remove the meat from the stock and set aside. Strain the stock, skimming off the fat.

In a dry cast-iron frying pan, fry the tomatoes and tomatillos until they give off their juices, about 10 to 15 minutes, depending on the tomatoes, and then let the mixture dry out somewhat. Puree the mixture in a blender, adding up to ½ cup stock to help release the blender’s blades. Strain the stock through a food mill or strainer.

In a heavy 2-quart saucepan, or clay cazuela, heat the oil, then add the mole negro paste and fry well over medium heat, stirring constantly with a wooden spoon. When the paste is very hot, after 5 minutes, slowly add the tomato andtomatillo puree. Stir until well incorporated, about 5 minutes. Thin with the remaining stock, add the chocolate and sugar, and stir for about 20-25 minutes. It should be thick enough to just coat the back of a spoon.

Reheat the chicken in the stock.

Place a cooked chicken piece on each plate or wide soup bowl. Ladle a good amount of mole to cover the meat. Serve immediately with a stack of fresh corn tortillas or use to make Enmoladade Mole Negro or Tamales Oaxaqueños.

Turkey or boneless pork shoulder can be substituted, or any combination of the three.