Mexican - Negro Mole Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3-1/2 Pound chicken, cut into 8 pieces 4 Cups water 1/2 Onion 1 Tablespoon salt 2 Cloves garlic 1 Tomato, chunked 3 Dried chiles mulatos, seeded, stemmed, deveined 2 Chiles anchos, seeded, stemmed, deveined 8 Ounce jar Donn Maria black mole 6 – 9 Cups chicken broth (combination of reserve broth and canned) 3 – 4 Tablespoons sugar 1 Cup fine bread crumbs 1 Tablet (3.1 ounce) Ibarra sweet chocolate, finely chopped
|
|
Directions: |
Directions:Place chicken in large stockpot and cover with water, use more water if necessary to cover chicken. Add 1/2 onion, salt and garlic. Bring to a boil and simmer until chicken is done, about 35 minutes. Strain and reserve chicken broth. In a small skillet, sauté tomato with 1/2 tablespoon lard. Set aside tomatoes. Toast chiles in a skillet on medium heat. Place in a stainless steel bowl and cover with boiling water. Let chiles soak for 20 minutes or until pliable. Reserve 1/2 cup water; drain. Transfer reserved chile water, chiles and tomatoes to blender, puree.
In a deep heavy saucepan or Dutch oven, add the chiles-tomato mixture. Stir in mole and 2 – 3 cups chicken stock at a time until mixture has a thick soup consistency. Don’t worry if you do not use 9 cups of chicken broth. Stir in sugar and bread crumbs. When mixture is smooth, stir in chocolate. Do not let chocolate settle at the bottom of the pan; stir constantly until chocolate is melted. Simmer uncovered for 15 minutes. The mixture should be thick enough to coat the back of a spoon. If not, simmer until it thickens a bit. Add meat and cook through. |
|
|