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Mexican - Negro Mole Recipe

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This recipe for Mexican - Negro Mole, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, August 21, 2009


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

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.




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