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Quick tips & how to cook instructions & ingredient information 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 middle 2 sm White onions, roughly sliced 6 Fresh mint sprigs Sea salt to taste The sauce: 1/4 lb Chilhuacles negros or guajillos 2 oz Chilies pasillas (Me ican, not Oa acan) 2 oz Chilies mulatos 1/2 lb (about 1 large) tomatoes, broiled 1 c Water 3 Whole cloves 3 Whole allspice 6 Fresh thyme sprigs, leaves only, or 1/4 tsp dried 2 tb Oa acan or 1 Tbsp Me ican oregano 3/4 c Melted lard or safflower oil 1/4 c Sesame seed 1/4 c Shelled peanuts 10 Unskinned almonds 1/4 c Raisins 1 sm Onion, thickly sliced 1 Ripe plantain, skinned and cut into thick slices 2 Crisp fried corn tortillas 3 Thick slices dried French bread or semisweet roll 2 oz Tablet Me ican drinking chocolate Sea salt to taste Oa acan Black Mole Serves 10 to 12 The Chicken: Put the chicken into a saucepan with the garlic, onions, and mint. Add water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender about 35 minutes. Strain, reserving the broth. Remove stems from the dried chilies, if any, slit them open, and remove seeds and veins, reserving the seeds. Toast the chilies for about 50 seconds on each side if you're using guajillos, toast them longer, until they are almost charred about 2 minutes. Rinse the chilies in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano. Heat some of the lard in a small frying pan and fry the sesame seed until a deep golden color a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, e cept the chilies and chocolate, one by one, strain, and put into the blender jar, blending after each addition and adding water or broth as necessary to release the blades. heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mi ture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chilies and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chilies, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer. Add about 4 cups of the chicken broth and continue cooking for 35 minutes. (Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa.) Add more broth if necessary the mole should just coat the back of a wooden spoon along with the chicken and salt to taste cook for 10 minutes longer. The Art of Me ican Cooking From the collection of Jim Vorheis Mole Negro Oaxaqueno recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 5.0 190 people have voted Last Reviewed on 2018-05-21 2018 Cooking Recipes » Mexican Recipes » Mole Negro Oaxaqueno Monday, May 21 2018 2018 Best Cooking Recipes New Recipes Broccoli Linquine Ham'N Cheese Broccoli Quiche Steamed Veg with Cheese Broccoli Bacon QuicheCrustless Basil Broccoli Terrine Herbed Biscuit Egg Bake New Cooking Recipes Gulf Snapper with Avocado and Tomatillo Salsa Recipe 5 Tomatillos husks removed and coarsely chopped 1/4 White Onion peeled and roughly chopped 2 Cloves Garlic peeled 2 Serrano or Jalapeno Chilies, stemmed, seeded, and coarsely chopped 1 c Water 1 tb Red Wine Vinegar 1/2 Avocado peeled and pitted 1 sm Bunch Cilantro chopped 1 Lime juiced Salt Ground Black Pepper 32 oz Gulf Snapper Fillets 4 ts Dried Oregano Vegetable Cooking Spray 2 Limes cut in wedges Sprigs of Fresh Cilantro Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan. Bring to a boil and simm... 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