Name: Mole Negro Ozaqueno - (Oaxacan Black Mole)
Ingredients: === CHICKEN ===; 2 lg Chickens - (abt 3 1/2 lbs ea); each chicken; Cut into 8 pieces; 2 sm Garlic heads; scored around middle; 2 sm White onions; roughly sliced; 6 Fresh mint sprigs; Sea salt; to taste; === SAUCE ===; 1/4 lb Chilhuacles negros or guajillos; 2 oz Chiles pasillas - (Mexican; not Oaxacan); 2 oz Chiles mulatos; 1/2 lb Tomatoes - (1 large); broiled; 1 c Water; 3 Whole cloves; 3 Whole Allspice berries; 6 Fresh thyme sprigs; leaves only; 6 Fresh marjoram sprigs; leaves only; 1 tb Mexican oregano; 3/4 c Melted lard or safflower oil; 1/4 c Sesame seeds; 1/4 c Shelled peanuts; 10 Unskinned almonds; 1/4 c Raisins; 1 sm Onion; thickly sliced; 12 sm Garlic cloves; peeled; 1 Thick cinnamon stick - (3" long); slivered; 1 Ripe plantain; skinned, and; Cut into thick slices; 2 Crisp-fried corn tortillas; 3 sl Dried French bread -; (thk slices)

How in the world can God take every decision, every act, with all its implications by every human being on the planet, leaving them a certain amount of limited autonomy to make their own choices for which they are culpable, and overrule all of that so that it all comes together perfectly into the tapestry of His own divine purpose? And that with all the contingencies - incalculable, infinite contingencies - everything ends up exactly the way God designed it to end up before He created anyone. That is a massive, massive mind and inexplicable, incomprehensible power.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Oaxacan	Emlive05	10	servings

INGREDIENTS

		=== CHICKEN ===
2	lg	Chickens – (abt 3 1/2 lbs ea); each chicken
		Cut into 8 pieces
2	sm	Garlic heads; scored around middle
2	sm	White onions; roughly sliced
6		Fresh mint sprigs
		Sea salt; to taste
		=== SAUCE ===
1/4	lb	Chilhuacles negros or guajillos
2	oz	Chiles pasillas – (Mexican; not Oaxacan)
2	oz	Chiles mulatos
1/2	lb	Tomatoes – (1 large); broiled
1	c	Water
3		Whole cloves
3		Whole Allspice berries
6		Fresh thyme sprigs; leaves only
6		Fresh marjoram sprigs; leaves only
1	tb	Mexican oregano
3/4	c	Melted lard or safflower oil
1/4	c	Sesame seeds
1/4	c	Shelled peanuts
10		Unskinned almonds
1/4	c	Raisins
1	sm	Onion; thickly sliced
12	sm	Garlic cloves; peeled
1		Thick cinnamon stick – (3" long); slivered
1		Ripe plantain; skinned, and
		Cut into thick slices
2		Crisp-fried corn tortillas
3	sl	Dried French bread -; (thk slices)
1		Mexican drinking chocolate tablet -; (2 oz)
		Sea salt; to taste
		Chochoyones; see * Note

INSTRUCTIONS

* Note: See the "Chochoyones" recipe which is included in this collection.
Put the chicken into a saucepan with the garlic, onions, and mint. Add the
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 the stems from the dried chiles. Slit
them open, and remove seeds and veins, reserving the seeds. Toast the
chiles 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
chiles 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
put the seeds into the blender jar, and blend as smooth as possible. Fry
the rest of the ingredients, except the chiles 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 mixture, 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 chiles 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
chiles, 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. Add the chicken and salt to taste; cook for 10 minutes
longer. Serve with Chochoyones. This recipe yields 10 to 12 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B34 broadcast 05-05-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-02-1998
Recipe by Emeril Lagasse, formatted by Buster.

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