Mole Negro de Oaxaca

From
Ceja Vineyards
http://www.cejavineyards.com


Ingredients:
· 24 uncooked chicken pieces (legs, thighs, or chicken breasts cut in half)
· 10 chiles negros
· 10 chiles guajillo
· 10 chiles pasilla
· 2 toasted tortillas
· 2½ round tablets of Mexican chocolate (e.g. Ibarra brand)
· 4 tomatoes
· 10 peeled tomatillos
· 1½ onion · 2 heads of garlic
· 2 tablespoons peeled pumpkin seeds
· 2 tablespoons unsalted peanuts
· 2 tablespoons walnuts
· 2 tablespoons peeled almonds
· 2 tablespoons sesame seeds
· ¼ teaspoon marjoram
· ¼ teaspoon oregano
· 1 teaspoon thyme
· 1teaspoon anise
· 1 teaspoon cumin
· 6 whole pepper corns
· 6 whole cloves
· 1 peel of cinnamon stick
· One slice of Mexican sweet bread
· Chicken broth (about 10 cups)
· Salt to taste
· 10 tablespoons manteca (lard) (I substituted a light olive for the lard and it worked very well)

Directions:

For Chicken:
· To a large pot of gently boiling water, add the washed chicken pieces, one onion, one unpeeled garlic head and one tablespoon of salt.
· As chicken cooks, spoon out foam and cooked blood that accumulate on the surface (you want to end with a clear and delicious broth).
· Boil gently until tender-do not overcook. Separate chicken from broth and discard onion and garlic head.

For Mole:
· Cut the stems off the chiles negros, guajillo and pasilla and take out the seeds (save the seeds). Wash the chiles and pat dry with a towel.
· In a pan with 3 tablespoons olive oil, sauté chiles a few at a time until crispy but not burned-set aside.
· Add 2 more tablespoons olive oil and sauté pumpkin seeds, peanuts, walnuts, almonds, sesame seeds, chile seeds and one layer of the cinnamon stick until golden-set aside.
· Add 1 tablespoon olive oil and sauté Mexican chocolate until softened-set aside.
· Toast slice of Mexican pan dulce-set aside.
· Over a grill, toast the tortillas until golden.
· Mix together all the sautéed ingredients, toasted tortillas, Mexican bread, marjoram, oregano, thyme, anise, cumin, whole peppers and cloves.
· In a blender or food processor, process the above mixture a little at a time with chicken broth (about 6 cups) until smooth-set aside.
· Over a grill, fire roast tomatoes, tomatillos, ½ onion and 1 head of unpeeled garlic until blackened but not burned.
· Process fire roasted ingredients with 2 cups chicken broth until smooth.
· To a heated large pan with 4 tablespoons of olive oil, add the tomatoes mixture and simmer for about 15 minutes-stir frequently.
· Add processed sautéed mixture to simmering mixture and continue simmering gently (add broth to desired thickness of mole sauce)-stir continuously for one hour. (Serves 12)

To Serve:
Distribute mole sauce on plate and place two chicken pieces on it. Add mole sauce across chicken pieces and serve with warm corn tortillas. ¡Salud!

Suggested wine: Ceja Carneros Pinot Noir, Ceja Merlot and Ceja Vino de Casa