Mole Negro Oaxaqueno

Ingredients(for 1 portion chicken with Mole Negro sauce (approx. 1 cup sauce per serving))

• 2 pieces (120g each) Chicken breast, skinless (Pechuga de pollo)
• 2 Dried pasilla chilies (Chiles pasilla)
• 2 Dried mulato chilies (Chiles mulato)
• 2 Dried ancho chilies (Chiles ancho)
• 1 medium Roma tomato (jitomate)
• 1/2 medium White onion (cebolla blanca)
• 2 Garlic cloves (ajo)
• 2 tbsp Raw almonds (almendras, unsalted)
• 1 tbsp Sesame seeds (ajonjolí)
• 1 tbsp Raisins (pasas) - optional
• 10g Mexican chocolate (chocolate de mesa, or use dark chocolate 70%+)
• 2 cups Low-sodium chicken broth (caldo de pollo)
• 1 small Corn tortilla (tortilla de maíz)
• 1 tbsp Olive oil (or traditional pork lard)
• 1/2 stick Cinnamon stick (canela)
• 2 Cloves (clavos de olor) - optional

Instructions

1. 1

   Toast the dried chilies (pasilla, mulato, ancho) lightly over medium heat for 1-2 minutes until fragrant. Remove seeds and stems. Soak in hot water for 5 minutes to soften.

   7 minutes

   Watch closely to avoid burning the chilies, as this can make the mole bitter.

2. 2

   In a dry skillet, toast the almonds, sesame seeds, and corn tortilla until golden. Set aside.

   3 minutes

   Toast each ingredient separately for even browning and maximum flavor.

3. 3

   Heat 1/2 tbsp olive oil in a saucepan. Sauté onion and garlic until soft. Add tomato and cook until well-blended, about 4 minutes.

   5 minutes

   Use ripe tomatoes for natural sweetness.

4. 4

   In a blender, combine softened chilies, sautéed tomato mixture, toasted nuts and seeds, raisins, cinnamon, cloves, and a little chicken broth. Blend until smooth.

   3 minutes

   Blend in batches for a very smooth sauce; strain if desired.