Mole Negro (Oaxacan — Full 30-Ingredient Method, Charring and Grinding)

Ingredients

• 8 pasilla Oaxaca chillies, deseeded, charred
• 6 mulato chillies, charred
• 4 chipotle chillies, charred
• 3 ancho chillies, charred
• 60 g Mexican chocolate, 70% cacao, grated
• 40 g sesame seeds, toasted
• 30 g whole almonds, toasted
• 20 g whole pecans, toasted
• 4 g whole cloves, toasted
• 3 g Mexican canela (Ceylon cinnamon)
• 3 g black peppercorns, Tellicherry, toasted
• 2 g whole cumin seeds, toasted
• 2 g whole coriander seeds, toasted
• 1 g dried oregano, Mexican
• 1 g ground nutmeg
• 1 g ground ginger
• 1 g ground achiote
• 2 corn tortillas, toasted
• 80 g white onion, charred, chopped
• 6 cloves garlic, charred
• 4 whole raisins, rehydrated
• 2 whole dried guajillo chillies
• 2 whole dried chipotles, additional
• 1 whole avocado leaf, toasted
• 30 ml rendered lard
• 500 ml chicken stock
• Sea salt, to taste

Method

1. 1
   Char all dried chillies directly over gas flame or hot comal, 20 seconds per side; soak in hot water 15 minutes until pliable, reserve soaking liquid.
2. 2
   Toast separately: cloves, canela, peppercorns, cumin, coriander, sesame seeds, almonds, pecans; grind each to fine powder, set aside.
3. 3
   Toast corn tortillas on dry comal until crisp, tear into pieces.
4. 4
   Char onion halves and garlic cloves on hot comal until blackened; peel garlic.
5. 5
   Grind toasted nuts, spices, and seeds together in molcajete or spice grinder until fine flour consistency.
6. 6
   Blend softened chillies, charred onion, garlic, tortilla pieces, raisins, avocado leaf, and 250 ml chilli soaking liquid in food processor until completely smooth paste, 5 minutes.
7. 7
   Heat lard in heavy-bottomed cazuela over medium; add chile paste, cook stirring constantly 8 minutes until darkened and fragrant; add spice powder, chocolate, salt; cook 3 minutes.
8. 8
   Add stock in two additions, stirring until silky; simmer 45 minutes until oil separates on surface and flavours are fully integrated; season with sea salt.