In large, deep sauce pan or small dutch oven, heat 2T grapeseed oil
over medium-high heat. Add dried chiles and saute for several minutes
until slightly softened and very fragrant. Add canned tomatoes and
canned tomatillos/salsa verde and stir mixture until just beginning
to boil. Let cool and transfer blender to puree.
Wipe out pan and add 2T more grapeseed oil and heat over medium-
high heat. Tear corn tortillas into small pieces and fry in oil
until golden. Add salt, cinnamon, cloves, pepper, thyme, cumin,
sesame seeds, almonds, raisins, plantains and chopped onion.
Reduce heat to medium-low and saute for 15
minutes, stirring regularly.
Add 1 c chicken stock and chocolate pieces and stir until chocolate
is melted. Cool mixture and add to pureed
chile/tomato/tomatillo mixture in blender. Puree to smooth
Pour sauce mixture back into sauce pan and bring to boil, then
reduce heat and continue to cook for 15 minutes, adding chicken
to achieve desired consistency. Add additional salt if needed, to
Serve sauce with chicken, tamales, enchiladas or chile rellenos.
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