Mole Negro Ozaqueno – (oaxacan Black Mole)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Oaxacan	Emlive05	10	Servings

INGREDIENTS

		=== CHICKEN ===
2		Chickens -, abt 3 1/2 lbs
		ea each chicken
		Cut into 8 pieces
2		Garlic heads, scored around
		middle
2		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	T	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		Onion, thickly sliced
12		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		Dried French bread -, thk
		slices
1		Mexican drinking chocolate
		tablet – 2 oz
		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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