Oaxacan Black Mole - Mole Negro Oaxaqueno
-each), cut into Serving pieces, or 1 7-pound -turkey 2 sm Heads of garlic, scored -around the middle 2 sm White onions, roughly sliced
Ingredients
- 6fresh mint sprigs
- 1/2lb(about 1 large) tomatoes,
- 3whole cloves
- 3whole allspice
- 6fresh thyme sprigs, leaves
- 1/4cup sesame seed
- 1/4cup shelled peanuts
- 10unskinned almonds
Directions
- 1
Jim Vorheis 2 lg Chickens (about 3 1/2 lbs -each), cut into Serving pieces, or 1 7-pound -turkey 2 sm Heads of garlic, scored -around the mi
- 2
Add water to cover and salt to taste
- 3
Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender - about 35 minutes
- 4
Strain, reserving the broth
- 5
Remove stems from the dried chilies, if any, slit them open, and remove seeds and veins, reserving the seeds
- 6
Toast the chilies for about 50 seconds on each side
- 7
if you're using guajillos, toast them longer, until they are almost charred - about 2 minutes
- 8
Rinse the chilies in cold water, cover with hot water, and leave to soak for about 30 minutes