Oaxaca: Home Cooking From the Heart of Mexico by Bricia Lopez & Javier Cabral

Author:Bricia Lopez & Javier Cabral
Language: eng
Format: epub
Publisher: Abrams
Published: 2019-10-21T23:00:00+00:00

In the largest skillet you have over medium heat, add 1 cup of oil for the chiles.

When hot, add the chiles and fry until all the chiles are deeply toasted and crispy, almost burnt. Make sure to keep gently stirring the chiles. This should take 5 to 7 minutes. You may need to do it in batches.

Turn off heat and reserve oil.

Remove the chiles from the oil and put in a colander or on a wire rack so they completely cool. Reserve the oil.

While the chiles cool, bring 8 cups (2 L) of water to a boil. When boiling, remove from heat and add the chiles. Cover and let the chiles soak for 30 minutes or until they are all rehydrated.

In a comal or cast-iron skillet over medium heat, add the sesame seeds and 1 teaspoon salt and toast for 2 minutes. Reserve.

In the same comal, add the thyme, oregano, cloves, allspice berries, peppercorns, and cinnamon. Toast for 5 minutes, until the spices are aromatic. Grind the herbs and the spices in a molcajete until finely ground. Set aside.

In the comal, add the onion and garlic. Toast for 10 minutes or until the onion and garlic have started to char a bit. Set aside.

In a large skillet, add ½ cup (120 ml) of the vegetable oil over medium heat. When hot, fry the following ingredients for a few minutes individually, until each is deeply toasted and aromatic, and then set aside: almonds, Maria cookies, plantains, apples, pineapple, and raisins. Make sure each ingredient is deeply golden brown for the best flavor in the finished mole. All ingredients can be combined at the end.

In a saucepan over medium heat, add the tomatoes and ½ cup (120 ml) of water. Cover and let cook for 12 minutes. Remove from the heat and let cool.

Remove the chiles from soaking and add to blender with 1½ cups (360 ml) of chile soaking water. Blend until smooth. You may need to do all the chiles in batches. Pass through a double-fine-mesh metal strainer and set aside.

In the same blender, add the sesame seeds, the ground herbs and spices, onion, garlic, almonds, cookies, plantains, apples, pineapple, and raisins with about 1 cup of water to make sure everything is blended nice and smooth. Pass this mixture through a double-fine-mesh metal strainer and set aside.

Blend the cooked tomatoes until smooth. Pass that mixture through a double-fine-mesh metal strainer and set aside.

In the largest pot you have, add the last ½ cup (120 ml) of oil and place over medium heat. When the oil is hot, add the blended chile paste. Let this paste cook for 5 minutes without interrupting. After 5 minutes, add the blended seed mixture, mix, and let cook for another 5 minutes. After those 5 minutes, add the blended tomatoes and continue simmering.

Add the avocado leaves, sugar, Oaxacan chocolate, and 3 teaspoons salt. Keep simmering for another 10 minutes. Last, add the chicken stock and bring to a boil. When boiling, taste for seasoning. You may need to add a little more salt and sugar.

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