Mole negro – chicken in Oaxacan black mole

Ingredients for 4 portions

• 1Whole roasting chicken, jointed
• ≈ 2 lWater
• ½Yellow onion, in one piece
• 2 clovesGarlic, for the broth
• to tasteSalt
• 4Mulato chiles
• 4Pasilla chiles
• 1Corn tortilla, day-old
• 2Tomatoes
• 3Tomatillos, husked
• ½Yellow onion
• 4 clovesGarlic
• 3 tbspLard
• 30 gAlmonds
• 30 gPeanuts, skinned, unsalted
• 30 gRaisins
• 3 tbspSesame seeds
• ½Plantain, ripe, sliced
• ½Crusty white roll, sliced
• 1 tspCinnamon, or a 5 cm piece of cinnamon stick
• 3Cloves
• 3 berriesAllspice
• 3 mlBlack pepper, whole peppercorns
• 3 mlThyme, dried
• 3 mlMexican oregano
• 1 tabletMexican chocolate (table chocolate)
• 1 tbspSugar

On the side

• 8Corn tortillas

Method

1. Put the chicken pieces in a pot with the water, the piece of onion, two of the garlic cloves and some salt. Bring to the boil and skim.
2. Lower the heat, cover and simmer gently for 40 minutes, until the chicken is cooked through.
3. Meanwhile, wipe the chillies clean, remove the stems and seeds and keep the seeds. Toast the chillies in a dry frying pan over a medium heat for a few seconds per side, until fragrant but not burnt, then soak them in hot water.
4. With the window open, toast the chilli seeds and the tortilla in the same pan until completely black. Soak them in water for 5 minutes and drain – this takes away the bitterness, and they give the mole its black colour.
5. Roast the tomatoes, tomatillos, half onion and remaining garlic in the pan for about 10 minutes, turning them, until charred in patches and soft.
6. Heat half the lard in a frying pan and fry each of these separately until golden: the almonds, peanuts, sesame seeds, raisins (until they puff up), plantain and bread. Finally, toast the cinnamon, cloves, allspice, peppercorns, thyme and oregano for a few seconds.
7. Lift out the chicken and strain the broth. Blend the drained chillies, the seeds and tortilla, the roasted vegetables and everything you fried with about 500 ml of the broth, in batches, until very smooth.
8. Heat the rest of the lard in a heavy pot, pour in the purée (careful, it spits) and fry it over a medium heat for 10 minutes, stirring constantly, until it darkens and thickens.
9. Add the chocolate, sugar and about 500 ml more broth. Simmer over a low heat for 35 minutes, stirring often so it doesn't catch, until the mole coats the spoon. Thin it with more broth if it gets too thick, and season with salt.
10. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
11. Add the chicken pieces to the mole and let them heat through for 5 minutes.
12. Serve the chicken covered in plenty of mole, with the tortillas alongside.

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