"Jack Tyler" > wrote in message
oups.com...
>
> Wayne Lundberg wrote:
>> Jack, wherever you found it, it is the best mole recipe I have ever seen.
>> But to answer the question regardig where the black comes from, I was
>> told
>> by a real Oaxaca chef that the black comes from burned corn tortillas
>> ground
>> up in the mix. The burned taste does not come across due to all the other
>> flavors competing for attention in your taste buds.
>
> "CHILHUACLE NEGRO Heat: 4-5
> This prized and very expensive chile is grown, like the related
> chilhuacle amarillo, only in southern Mexico. Shiny, dark, mahogany in
> color, and shaped like a miniature bell pepper or almost heart shaped.
> Measures about 2 to 3 inches long and the same across at the shoulders.
> One of the most flavorful of all chiles, it has a deep, intense fruit
> flavor, with tones of dried plum, tobacco, and liquorice, and a subtle,
> spicy heat. Used to make the black mole sauces that are a specialty of
> the Oaxaca region."
>
> The photo of the above chile shows it to be almost black.. hence the
> name "negro".
>
> Wherever the black color of the mole comes from... this is where it
> gets the name.
>
> Jack

Jack, You do make your points well and very succinct I might add.