Pollo con mole negro

pollo_con_mole_negro

Pollo con mole negro is a delicious and savory Mexican dish that is deeply rooted in the country’s cuisine and culture. Its origins can be traced back to the 16th century, when the Spanish colonizers introduced the ingredients and techniques for the preparation of mole sauce, which is the heart and soul of this recipe.

Mole sauce is a complex and rich blend of more than 20 ingredients, including chili peppers, spices, nuts, seeds, chocolate, and vegetables. It has a dark and velvety texture, with a sweet and spicy taste that is unmistakably Mexican. The sauce’s name is derived from the indigenous word “molli”, which means mixture or concoction. There are many variations of mole sauce, including mole negro, which is the version used in pollo con mole negro.

Pollo con mole negro, or chicken with black mole sauce, is a traditional dish that is typically served on special occasions, such as weddings, quinceañeras, and religious festivals. It is a labor-intensive dish that requires patience and skill to prepare, but the end result is well worth the effort.

To make pollo con mole negro, the chicken is first marinated in a mixture of garlic, cumin, and oregano, and then seared in a hot pan until browned. The mole sauce is then prepared by toasting and grinding the various ingredients, and simmering them together for several hours to develop the deep flavors and aromas. The chicken is then added to the sauce and cooked until tender and infused with the mole’s flavors.

The current recipe that we will be discussing has some level of heat and spiciness due to a variety of chilies that have been used in the mole sauce; these include ancho chilies, mulatto chilies, and pasilla chilies. The cooking process infuses the chicken with the intricate flavors and earthy undertones of the blended ingredients, giving it an incredibly rich and complex taste.

Pollo con mole negro is typically served with white rice and warm tortillas, allowing you to sop up the remaining sauce from your plate. Garnished with sesame seeds and fresh coriander/cilantro, this dish not only looks like a visual masterpiece, but also offers an incredible culinary experience.

This traditional Mexican dish is more than just a meal; it is a symbol of love, warmth, and hospitality. Its preparation requires time, patience, and the loving hands of the cook. A festive symbol, it is a way to convey our love and appreciation to the people around us. This is a culinary experience that should be savored and shared with loved ones.

In conclusion, pollo con mole negro is a classic Mexican dish that is rich in flavor and cultural heritage. Its intense and intricate blend of ingredients makes it a luxurious treat that is well worth the effort of preparing. If you are looking for a dish that is sure to impress and delight your guests, pollo con mole negro is the perfect choice. So, let’s get cooking!

Ingredients:

  • 4 chicken breasts
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • 1 tablespoon sesame seeds
  • 1/2 cup almonds
  • 1/2 cup raisins
  • 3 ancho chiles, seeded and deveined
  • 3 pasilla chiles, seeded and deveined
  • 2 mulato chiles, seeded and deveined
  • 4 garlic cloves, minced
  • 1/2 onion, chopped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 can (15 oz) diced tomatoes
  • 3 cups chicken broth
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon cane sugar or brown sugar
  • Corn tortillas, for serving

Instructions:

  1. Preheat oven to 350°F. Season chicken breasts with salt and pepper. Heat oil in a large pan over medium-high heat. Add chicken and cook until golden brown on all sides.

  2. Transfer the chicken to a baking dish and bake in the oven for 20-25 minutes, or until fully cooked.

  3. In the same pan, toast sesame seeds until lightly browned. Remove and reserve.

  4. In the same pan, toast the almonds and raisins until lightly browned. Remove and reserve.

  5. In a separate pan, toast the chiles until fragrant. Remove and soak in hot water for 15 minutes.

  6. In a blender, combine the soaked chiles, toasted sesame seeds, almonds, raisins, garlic, onion, cinnamon, cumin, coriander, oregano, thyme, diced tomatoes, chicken broth, cocoa powder, and sugar. Blend until you have a smooth paste.

  7. Pour the paste into a large pan and cook over medium heat for 15-20 minutes or until the sauce thickens.

  8. Pour the sauce over the baked chicken and serve with warm corn tortillas. Enjoy!