Mole Negro De TeotitlÁn Del Valle Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TEOTITLAN-STYLE BLACK MOLE



Teotitlan-Style Black Mole image

(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family recipes are passed down as heirlooms.

Provided by Zarela Martinez

Categories     Sauce     Nut     Almond     Pecan     Spice     Tomatillo

Yield Makes about 3 1/2 to 4 1/2 cups before thinning

Number Of Ingredients 20

4 ounces ancho chiles (see Tips, below)
4 ounces guajillo chiles (see Tips, below)
1 thick slice day-old brioche or challah
1/3 cup pecan meats
1/4 cup blanched almonds
1 large or 2 medium unpeeled onions
4 unpeeled garlic cloves
1 large ripe tomato
4 ounces tomatillos, with husks
2/3 cup (about 3 ounces) sesame seeds
7 tablespoons lard (preferably home-rendered; see Tips, below)
One 6-inch piece canela (see Tips, below)
1/2 bunch or 1 small bunch thyme (about 2 dozen sprigs), or 2 teaspoons dried, crumbled
1/4 cup dried Oaxacan oregano or 1 teaspoon dried Mexican oregano, crumbled (see Tips, below)
16 whole cloves
14 allspice berries
1/4 teaspoon freshly grated nutmeg
One 1-inch piece fresh ginger, peeled and minced
1 cup dark raisins
2 to 4 cups homemade chicken stock, or as necessary (see Tips, below)

Steps:

  • The day before beginning the sauce, remove the stems and tops from the chiles; carefully shake out and reserve the seeds. Rinse the chiles under cold running water. Spread them out in a single layer where they can dry completely. Let stand until the following day, turning occasionally and checking to be sure not a drop of moisture remains.
  • Crush the bread to fine crumbs or grind in a food processor. You should have about 1 cup. Set aside.
  • Preheat oven to 350° F.
  • Spread the chiles (they must be bone-dry) in one layer on a baking sheet. Toast them in the oven, turning frequently, until crisp and deeply blackened, about 20 minutes. Let the chiles stand at room temperature until completely cooled.
  • Spread the pecans and almonds on a baking sheet. Toast them in the oven until golden brown, about 10 minutes. Set aside.
  • Place the crisp toasted chiles in a food processor and process until finely ground. Set aside.
  • On a griddle or in a small cast-iron skillet, heat the reserved chile seeds over high heat, shaking the pan occasionally, until thoroughly charred and black on all sides, about 5 minutes. (Because of the fumes, this is best done outdoors if you have the means.) You can speed the process by sprinkling a few drops of vegetable oil over the seeds and igniting with a match, standing well back from the flame and taking care to shield your face, clothing, and hair. Place the charred seeds in a bowl, cover with at least 2 cups cold water, and soak for 1 1/2 hours, changing the water twice. Drain and set aside.
  • Heat a griddle or medium-size cast-iron skillet over low heat. If using 1 large onion, cut it in half crosswise (leaving the skin on). Place the onion, individual unpeeled garlic cloves, tomato (stem side down), and tomatillos (in the husks) on the griddle. Cook, turning frequently. The onion and garlic are done when they are somewhat softened, about 8 minutes for the garlic and 20 to 25 minutes for the onion. The tomato is done when the skin is blackened and blistered all over, about 15 to 20 minutes. The tomatillos are done when they are lightly softened all over, about 10 to 15 minutes. (Handle them delicately so as not to squeeze them and pierce the skin, and turn frequently to avoid scorching.) Remove each kind of vegetable as it is done and set it aside in a separate small bowl.
  • When the vegetables are cool enough to handle, remove the husks from the tomatillos and peel the rest, making sure to save the juices. If using a large onion cut in half, scrape the black bits off the cut side.
  • Place the sesame seeds in a medium-size heavy skillet over medium heat and toast just until golden (about 3 minutes), stirring constantly and shaking the pan. Immediately scrape out the seeds into a small bowl to stop the cooking. Set aside.
  • In a small, heavy skillet, heat 1 tablespoon lard over medium-high heat until rippling. Add the canela, thyme, oregano, cloves, allspice, nutmeg and ginger. Fry the spices, stirring constantly, until fragrant, about 2 minutes. Set aside.
  • In a small skillet, heat another 2 tablespoons lard over medium heat until rippling. Add the raisins and bread crumbs; cook, stirring, until the raisins are puffed and the bread is lightly colored, about 2 minutes. Set aside.
  • Now you are ready to purée all the ingredients, using either a blender/food processor combination or a blender alone.
  • If using both machines, place the pecans, almonds, sesame seeds, bread-raisin mixture, ground chiles, and drained chile seeds in the food processor (working in batches as necessary). Process to a smooth purée. Next, place the fried spices, peeled garlic, onion, tomatoes, and tomatillos in the blender and process to a smooth purée. Combine the two mixtures in a large bowl.
  • If using only a blender, line up all the prepared ingredients next to the machine on the counter, place some of each in the blender container, add a few tablespoons chicken stock, and process until smooth, adding more stock as necessary to facilitate blending. (This method requires great patience; small batches will be well puréed in 1 to 2 minutes while large ones may retain coarse bits of the spices. If thoroughly processed, the mixture will not require sieving, so try not to rush things.) Pour each batch into a bowl as it is done and proceed with the next batch.
  • In a large, heavy saucepan or Dutch oven, heat the remaining 4 tablespoons lard over high heat until rippling. Add the purée, all at once, watching for splatters, and reduce the heat to medium-low. Cover and cook, stirring frequently, until the harshness of the chiles is mellowed, 35 to 40 minutes.
  • The mole should now be a heavy paste like a thick frosting mixture. It can be stored in the refrigerator for at least 4 to 6 days, or in the freezer for up to 6 months. In either case, it should be thinned before further cooking. Place the paste in the blender when ready to thin it; add 1 cup chicken stock (or as necessary) and process to combine thoroughly.

More about "mole negro de teotitlÁn del valle recipes"

3 FOODS ASSOCIATED WITH DAY OF THE DEAD - LOLA'S COCINA
Nov 1, 2013 Three foods traditionally associated with Day of the Dead include mole negro, hot chocolate, and pan de muerto (bread of the dead) and different variations are staples on altars …
From lolascocina.com


OAXACA-STYLE MOLE NEGRO - LOLA'S COCINA
Oct 9, 2023 BACKGROUND. I first tasted mole negro during an all-girls’ trip to Oaxaca.It was an interesting time to visit because tourism was at an all-time low due to 2006 teacher protests that called for the removal of Oaxaca’s …
From lolascocina.com


MOLE MAGIC, STRAIGHT FROM OAXACA – SAN DIEGO UNION-TRIBUNE
Jan 25, 2023 Señora Carina Santiago assembles some of the ingredients for her mole-making class in Teotitlán del Valle, near Oaxaca, Mexico. Mole recipes often involve 25 ingredients or …
From sandiegouniontribune.com


TEOTITLAN STYLE BLACK MOLE RECIPE EPICURIOUSCOM RECIPE
4 ounces ancho chiles (see Tips, below) 4 ounces guajillo chiles (see Tips, below) 1 thick slice day-old brioche or challah: 1/3 cup pecan meats: 1/4 cup blanched almonds
From food-recipe.info


ONE FORK, ONE SPOON: TLAMANALLI IN TEOTITLAN DEL VALLE - BLOGGER
Aug 12, 2007 So what really drew me to Teotitlan del Valle was Tlamanalli, a restaurant that makes a mole negro that Rick Bayless describes as “what dreams are made of.” It’s a foodie …
From oneforkonespoon.blogspot.com


OAXACAN BLACK MOLE - RICK BAYLESS
INGREDIENTS. 5 ounces (8 to 10 medium) mulato chiles, stemmed, seeded and torn into flat pieces, seeds reserved; 1 1/2 ounces (5 medium) chilhuacle chile, stemmed, seeded and torn …
From rickbayless.com


MOLE NEGRO DE TEOTITLÁN DEL VALLE RECIPES
4 ounces ancho chiles (see Tips, below) 4 ounces guajillo chiles (see Tips, below) 1 thick slice day-old brioche or challah: 1/3 cup pecan meats: 1/4 cup blanched almonds
From tfrecipes.com


TEOTITLáN-STYLE BLACK MOLE FROM THE FOOD AND LIFE OF …
Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family recipes are passed down as heirlooms. Markets stands …
From app.ckbk.com


TEOTITLáN-STYLE BLACK MOLE (MOLE NEGRO DE TEOTITLáN) RECIPE | EAT …
Save this Teotitlán-style black mole (Mole negro de Teotitlán) recipe and more from The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart to your own online collection ...
From eatyourbooks.com


THE SEVEN OAXACA MOLES EVERY FOODIE MUST TRY AT …
Dec 3, 2024 👩‍🍳 Get the best mole negro recipe for black mole. 2. Mole Colorado (Mole Rojo, Red Mole) ... Teotitlán Del Valle and San Pablo Villa de Mitla, a pueblo magico (magic town). Planning to visit the best beaches in Oaxaca, …
From travelmexicosolo.com


TEOTITLáN DEL VALLE ZAPOTEC DICTIONARY » MUULIH NGES – MOLE NEGRO
The following is a recipe for black mole given by Eugenia Mendoza García and edited by Aaron Caley, Jen Thaler, and Marina Segatti. The recipe is accompanied by high quality photos of …
From webonary.work


DE LA TIERRA: MEXICAN FOOD BLOG: MOLE NEGRO DE …
Jul 2, 2010 The sharpness, balance, complexity and texture of this mole negro make it clear why it is regarded as the king of moles. Oh, you might want to burn the chile seeds in a well ventilated area, outside is best. Provecho. Reyna …
From delatierrablog.blogspot.com


MOLE NEGRO DE TEOTITLÁN DEL VALLE RECIPES
For the Mole: 1/4 lb. chile mulato or chilhuacle, seeded and deveined: 1/4 lb. chiles pasilla or guajillo, seeded and deveined: 1 1/2 c. chicken broth
From menuofrecipes.com


THE “SEVEN” MOLES OF OAXACA | ZARELA
Oct 13, 2016 Photo by Pedro Luis de Aguinaga of the coloradito served in restaurant Tlamanalli in Teotitlan del Valle. This is not their recipe though. Reddish Mole ... It is less rich and …
From zarela.com


TEOTITLAN DEL VALLE OAXACA: GASTRONOMIA - BLOGGER
la gastronomía de teotitlan del valle es una de las partes mas destacadas de la población, ya que son una mezcla de la gastronomía europea y la indígena sus deliciosos platillos, realizados con productos de la misma región hacen que …
From tierrateotitlan.blogspot.com


BRINGING MOROCCO TO MEXICO: TAGINE OAXACA-STYLE MOLE RECIPE
Oct 25, 2013 Cooking Classes–El Sabor Zapoteco Reyna Mendoza Ruiz teaches traditional recipes in her Teotitlan del Valle home. 0; Currency Converter Find today’s exchange rate for …
From oaxacaculture.com


MOLE IS OAXACA'S SIGNITURE DISH AND COMES IN SEVEN …
The word ‘mole’ actually refers to the sauce and it is possible to have ‘mole negro’ with a variety of different meats. ... is served with chicken, turkey or pork and accompanied with rice. Of the seven moles there are innumerable …
From things-to-do-in-oaxaca.mx


ZARELA MARTINEZ BIO, LATEST ARTICLES & RECIPES
Jun 5, 2021 Read Zarela Martinez's bio and get latest news stories, articles and recipes. Connect with users and join the conversation at Epicurious.
From epicurious.com


TEOTITLáN-STYLE BLACK MOLE (MOLE NEGRO DE TEOTITLáN)
Jul 5, 2021 On a griddle or in a small cast-iron skillet, heat the reserved chile seeds over high heat, shaking the pan occasionally, until thoroughly charred and black on all sides, about 5 minutes.
From zarela.com


Related Search