Mole Negro Oaxacan Black Mole

Heat a dry comal or skillet over medium heat. Toast the ancho, mulato, and pasilla chiles for 1-2 minutes per side until fragrant but not burnt. Remove from heat and place in a bowl. Cover with hot chicken broth or water and let them rehydrate for 20-30 minutes until softened. Reserve the soaking liquid.

While chiles rehydrate, on the same comal, lightly char the tomatillos, tomatoes, onion, and garlic until softened and slightly blackened. In a separate dry pan, toast the almonds, pecans, sesame seeds, raisins, plantain slices, and torn tortilla pieces until fragrant and lightly browned. Add the cinnamon stick, cloves, peppercorns, cumin seeds, and oregano, toasting for another minute until aromatic.

Drain the rehydrated chiles, reserving the soaking liquid. In a blender, combine the rehydrated chiles, roasted vegetables, toasted nuts, seeds, spices, raisins, plantain, and tortilla. Add 1 cup of the reserved chile soaking liquid and blend until a very smooth paste forms. You may need to add more liquid gradually to achieve a smooth consistency.

Heat the lard or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Carefully add the blended mole paste. Be cautious as it will splatter. Cook the paste, stirring constantly, for about 10-15 minutes. This step is crucial for developing the deep flavors of the mole and preventing a raw taste.

Gradually stir in the remaining chicken broth, about 1 cup at a time, until the mole reaches your desired consistency. It should be thick enough to coat the back of a spoon. Add the Mexican chocolate disc and stir until it completely melts and is incorporated. Season with salt to taste. Reduce heat to low and simmer for at least 20-30 minutes, stirring occasionally, allowing the flavors to meld and deepen.

Once the mole has simmered and its flavors are fully developed, add your cooked chicken pieces to the pot, ensuring they are fully coated and heated through. Serve the Mole Negro Oaxacan Black Mole hot with traditional Mexican rice and warm corn tortillas. Garnish with a sprinkle of sesame seeds.