This dark mole from Puebla was my idea of what mole really should be: super rich, spicy and with chocolate added.
This version is a ‘sencillo‘ (simple) mole in the fact that it only has 15 or so ingredients, as opposed to the usual 30 or so! Chef Rossana simplified it so we could make within the three-hour limit of our cooking class, but even so she boiled the chicken thighs and legs ahead of time!
This ‘simple’ mole negro used almost 50 chiles along with tiny amounts (in comparison) of other spices, all ground into a paste and poured over the chicken that had provided the chicken broth base and was served with ‘arroz a la mexicana‘.
- 1/2 of the 50 odd chiles used in our ‘simple’ Puebla-style mole that consisted of 15 ancho chiles, 12 mulato chiles and 20 chipotle chiles, all with the seeds removed, and all ‘lightly’ fried in pork fat.
- once fried, the chiles were crumbled and then blended along with 1/2 medium onion, 12 grilled garlic cloves, 2 cups of canned tomatoes, 1 tsp of toasted anise seeds, 6 cloves crushed, 1 tsp ground cinnamon, two crushed black peppercorns and salt to taste . The chile paste was strained into 2 Tbsp of hot pork fat, and fried. The mix was then set to a simmer and the chicken broth gradually incorporated.
- at this point 1/2 ‘puck’ of Mexican chocolate, broken into small pieces, was added to the sauce.
- The previously cooked chicken was added to the ‘mole and warmed. This is the ‘sencillo‘ (simple) mole Puebla-style looks as served and topped with toasted sesame seeds