Calling Beli

Yes I sent it a few times......sorry to hear you haven't got it yet.....tell you what......I'll try & post it here & see how it goes ok?

Here it is again My Friend. Saludos!!!!!

Ok friends, as promised, here is the recipe for MOLE NEGRO, which I was told is a representative sample of the Oaxacan Universe of Moles.

ENJOY!! BELI!!


INGREDIENTS FOR THE CHICKEN STOCK

Makes 16 cups

7 pounds chicken parts (including necks, backs, and feet ) or 1 whole chicken, cut up.
2 large white onionS, studded with one whole clove each
4 celery ribs with leaves, or 2 celery hearts with leaves.
1 large or 2 small heads of garlic.
4 carrots, peeled and thickly sliced.
2 bay leaves.
2 chiles de árbol or chile japonés
6 black peppercorns
2 sprigs thyme, or pinch of dried
2 whole allspice
Salt to taste, approximately 2 tablespoons.

DIRECTIONS
In a heavy 12-quart stockpot, place the chicken backs, necks, and feet in enough cold water to cover, about 6 quarts. Add the onion, celery, garlic, carrots, bay leaf, chile de árbol, peppercorns, thyme, and allspice and bring to a boil. Cook covered, over medium heat, at least 15 minutes. Add the rest of the chicken parts, or the whole chicken and continue to simmer, covered, over low heat for 1/2 hour, or until juices run clear when the dark meat is pierced with a fork. Add salt. Remove the chicken and strain the stock. Discard the seasonings. Cool the stock and then skim the fat off the top.


INGREDIENTS FOR THE MOLE NEGRO

Makes 12 servings

16 cups chicken stock ( see above)
2 chickens (3-31/2 pouns each), cut into 12 pieces, skin removed, backs and necks saved for stock.
5 chiles chilhuacles negros (about 1 1/2 ounces), stemmed, seeded, and deveined, save the seeds.
5 chiles guajillos (about 1 ounce) stemmed, seeded and deveined, save the seeds.
4 chiles pasillas mexicanos (about 1 ounce), stemmed, seeded, and deveined, save the seeds.
4 chiles anchos negros 9about 2 ounces), stemmed, seeded, and deveined, save the seeds.
2 chiles chipotles mecos (about 1/4 ounce), stemmed, seeded, and deveined. save the seeds.
1 medium white onion, cut into quarters.
1/2 small head of garlic, cloves separated.
2 heaping tablespoons whole almonds.
2 tablespoons shelled and skinned raw peanuts.
1 piece of Mexican cinnamon, 1 inch long.
3 black peppercorns.
3 whole cloves.
3 tablespoons sunflower or vegetable oil, or more as needed.
1 1/2 tablespoons raisins.
1 slice of bread (pan de yema, pan de muerto or challah) or other egg bread.
1 small ripe plaintain or banana, cut into 1/2 - inch- thick slices ( about 1 cup).
1/2 cup sesame seeds (2 ounces)
2 pecan halves
1/2 pound tomatoes ( 1 medium - large round or 4 - 5 lum), cut into chunks.
1/4 pound tomatillos ( 3 - 4 medium), cut into chunks.
1 sprig tyme, or 1/2 tea-spoon dried.
1 sprig Oaxacan oregano, or 1/2 tea-spoon dried.
2 tablespoons lard, sunflower oil, or vegetable oil.
1 1/2 bars Mexican chocolate ( 4 1/2 ounces).
1 avocado leaf, fresh or dried ( hoja de aguacate)
Salt to taste.

DIRECTIONS
Heat 2 quarts of water in a kettle. On a 10 inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt , about 10 minutes. Place the chiles in a large bowl, cover with the hot water, and soak for 1/2 hour. Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the soaking water to blend smooth. Put the chile puree through a strainer to remove the skins.
In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes. Set aside. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves on the comal, griddle, or cast-iron frying pan for about 5 minutes. Remove them from the pan.
Over the same heat, toast the chile seeds, taking care to blacken but not burn them , about 20 minutes. Try to do this outside or in a well-ventilated place, because the seeds will give off very strong fumes. When the seeds are completely black, light them with a match and let them burn themselves out . Remove from the heat and place in a bowl. Soak the blackened seeds in 1 cup of cold water for 10 minutes. Drain the seeds and grind them in a blender for about 2 minutes. Add the blended chile seeds to the chile mixture.
Heat 3 tablespoons of oil in a 8-inch cast-iron frying pan over medium heat until smoking. Add the raisins and fry until plump, approximately i minute. Remove from the pan. fry the bread slice in the same oil until browned, about 5 minutes, over medium heat. Remove from pan. Fry the plantain in the same oil until well browned, approximately10 minutes, over medium heat. set aside. fry the sesame seeds, stirring constantly over low heat, adding more oil if needed. When the sesame seeds start to brown, about 5 minutes, add the pecans and brown 2 minutes more. Remove all from the pan, let cool, and grind finely in a spice grinder. It takes a bit of time but this is the only way to grind the seeds and nuts finely enough.
Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and orégano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved stock, if needed to blend, and set aside. Place the nuts, bread, plantains, raisins, onion, garlic, and spices in a blender in small batches, and blend well, adding about 1 cup of stock to make it smooth.
In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over medium to low heat, stirring constantly so it will not burn , approximately 20 minutes. When it is "dry", add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Add the ground ingredients, including the sesame seed paste, to the pot. Stir constantly with a wooden spoon until well incorporated, about 10 minutes. Add 1 cup chicken stock to the MOLE, stir well, and allow to cook 20 minutes, stirring ocasionally.
Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture.
Toast the avocado leaf briefly over the flame if you have a gas range or in a dry drying pan and then add it to the pot.
Slowly add more stock to the MOLE, as it will keep thickening as it cools. Add enough salt to bring out the flavor. Let simmer another 30 minutes, stirring occasionally so it does not stick, adding stock as needed. The MOLE should not be thick, just thick enough to coat the back of a spoon.
Place the cooked chicken pieces in the leftover stock in a saucepan and heat through.
To serve, place a piece of chicken in a shallow bowl and ladle 3/4 cup of MOLE sauce over to cover it completely. Serve immediately with lots of hot corn tortillas.

HINTS: As I said on my post on the forum, you can make the MOLE with only chiles guajillos and chiles anchos, substituting the other chiles for these.
You can use oil instead of lard to fry the MOLE, but the flavor will change dramatically.


BUEN PROVECHO. BELI!!