Recipes (moderated) ( A moderated forum. The purpose of is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers.

LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to
International Recipes OnLine
Posts: n/a
Default Mole Negro de Oaxaca

Mole Negro de Oaxaca

submitted by martiv

Serves 20 people, keeps well in refrigerator.

1 large turkey or 3 chickens, cut in pieces
2 large white onions
3 garlic cloves

For the mole:
1/2 lb black chilhuacle peppers
1/2 lb red chilhuacle peppers
1/2 lb mulato peppers
1/2 lb pasilla peppers
2 burned tortillas
the seeds of the peppers
2 lbs lard
2 large white onions, sliced
1 large garlic bulb
2 plantains
2/3 lb egg bread (any good bread made with eggs will work, nothing too sweet)
3.5 oz toasted sesame seeds
3.5 oz toasted peanuts
3.5 oz pecans
1/3 lb almonds
3.5 oz pumpkin seeds
3.5 oz raisins
4 1/2 lbs tomatoes
2 lbs tomatillos
1 tsp nutmeg
1 stick of mexican cinnamon
1 tsp oregano
1 tsp thyme
1 tsp marjoran
1 tsp anise
1 pinch cumin seeds
5 cloves
5 allspice
3.5 oz sugar
6 avocado leaves, roasted
1/2 lb mexican chocolate
salt to taste

Boil the turkey or chickens with the onion, garlic and salt. Roast the peppers, seed
them. Toast the seeds until they start to burn, soak them in water (to prevent them
from getting bitter) and drain. Soak the peppers in very hot water, drain and soak
30 minutes in cold water. Heat half the lard in a pan, sautee garlic and onion, add
the plantains in slices, the bread, sesame seeds, peanuts, pecans and raisins. Boil
the tomatoes and tomatillos with some salt, drain, blend and strain. Blend (I
recommend using a food processor) the peppers with the seeds and the burned
tortillas, strain and mix with the stuff frying (which was also blended) and the
rest of the ingredients. In a large pot, heat the rest of the lard, fry the peppers
mix and add the tomatoes mixture and 1 quart of the stock in which you cooked the
birds. Let simmer for 20 minutes. Add the chocolate, sugar, the rest of the stock
and the avocado leaves. Let simmer for at least one hour, stirring often to prevent
it from sticking. Add the pieces of turkey and let simmer for 15 more minutes.
Before serving, take out the avocado leaves. Serve with refried beans, red rice
(mexican rice, see previous mole recipe) and corn tortillas.
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:

-- is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Mole negro? The Galloping Gourmand Mexican Cooking 7 03-01-2007 05:38 PM
Sopa de Gato estilo Oaxaca? oskar Mexican Cooking 2 20-01-2006 07:22 PM
POLLO EN MOLE VERDE (Chicken in Green Mole) terrymcintire Recipes 2 18-10-2004 02:55 AM
Oaxaca restaurant reviews and travel Amber Mexican Cooking 4 08-10-2004 12:20 PM
Oaxaca restaurant reviews and travel Amber General Cooking 2 04-10-2004 11:15 PM

All times are GMT +1. The time now is 02:54 AM.

Powered by vBulletin® Copyright ©2000 - 2023, Jelsoft Enterprises Ltd.
Copyright ©2004-2023
The comments are property of their posters.

About Us

"It's about Food and drink"