Title: Mexican Black Mole From Oaxaca (Mole Negro Oaxaqueno)
Categories: Condiment
Yield: 8 Servings

2	c	Lard, preferably homemade, or vegetable oil
1	sm	Sweet roll or croissant
3	oz	Raw almonds; skinned
3	oz	Raw peanuts or walnuts
4	oz	Sesame seeds
1	md	Plantain; sliced in 1/2-inch slices
1 1/2		White onions; roasted
10		Cloves garlic; roasted
10		Chiles chihuacles or mulatos; roasted, seeded, deveined, a
10		Chiles pasillas; preferably pasillas; roasted, seeded, dev
2		Chiles chipotles; roasted, seeded, deveined, and soaked in
2	tb	To 3 Tb mixed seeds from above chiles; roasted
6		Avocado leaves (opt) OR
1/4	ts	Dried anise;roasted
1	tb	Whole allspice; roasted
1/2	ts	Black peppercorns; roasted
4	lg	Plum tomatoes; roasted
4		Tortilla; charred
1 1/2	qt	TO 2 qt chicken broth; skimmed of fat
4		Onion slices
		Salt to taste
3	oz	TO 4 oz Mexican chocolate tablets (containing cinna- mon),

: Heat a little lard in a skillet. Fry sweet roll until brown, and remove. Drain on paper towels. Add almonds, peanuts, and sesame seeds, and fry. Remove and drain. Add a little more lard, and fry plantain. Remove and drain. : In a blender or food processor, blend onions, garlic, and chiles chihuacles, pasillas, and chipotles. Add enough water in which chiles were soaked to facilitate blending. Set chile mixture aside. In a blender or food processor, blend roll, almonds, peanuts, sesame seeds, plantain, chile seeds, avocado leaves, allspice, peppercorns, tomatoes, and tortillas with enough broth (about 1 to 2 cups) to blend smoothly. (Blend in batches, if necessary.) Strain and reserve. : Put remaining lard in a heavy saucepan. Saute onion slices until brown, and remove. Pour in nut-spice mixture, and fry over low heat until fat begins to rise to the surface. Add chile mixture. Continue cooking over low heat until fat rises to the surface. Salt to taste. Add chocolate and as much of the remaining broth as necessary to make a mole the consistency of thick cream. : Serve mole sauce with tortillas or with turkey, chicken, or pork that has been stewed and then cooked in the mole to flavor. The mole also makes an excellent sauce for squab.

NOTES FROM BOOK: Oaxaca is famous for its many mole sauces. The nickname for this state, in fact, it the "Land of the Seven Moles." Black mole - a king among moles - is traditionally used in making enmoladas, two fried tortillas that are folded into a triangle and soaked in the sauce, then garnished with onion rings and fresh Oaxaca cheese. This recipe is from Vazquez Colmenars.

from "The Taste of Mexico" by Patricia Quintana, ISBN # 0-941434-89-3

typed & posted by teri chesser 2/96

From: Dorothy Flatman Date: 09-07-97 (13:43) The Pine Tree Bbs (222) Cooking(F)

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