BLACK MOLE PASTE OAXACA STYLE
Black Mole Paste is prepared following traditional recipes from the gastronomically rich state of Oaxaca. Using artisanal processes that include stemming and deveining the peppers in order to obtain better flavor and texture.
We grind the roasted peppers with almonds, nuts and many more ingredients that result in a myriad of flavors, aromas, and textures. Black Mole smoky nutty aromas prevail with a low level of piquant.
Uses for Black Mole Oaxaca Style paste
Black mole is traditionally served with chicken or turkey, however, it is also fantastic with pork. Surprising combinations are also recommendable with this versatile sauce: Serve it over fried eggs for breakfast or over fried plantains, grilled cactus paddles or new potatoes. Mexican food such as sopes, enmoladas, and tamales also go very well with any mole sauce.
Prepare a sauce by diluting Black Mole paste in 1 liter of hot water or broth. Mix and stir well to integrate the sauce. Simmer gently until the sauce has the desired thickness.
Chicken Black Mole
Mole is a Mexican classic – a thick, dark sauce made with a medley of sweet and spicy chilies, rounded out with bitter chocolate. Served with tender chicken, it’s sublime.
- Peel and roughly chop the carrots, roughly chop the celery and peel and halve the onion. Toast the peanuts in a dry pan until golden, then finely chop.
- Place the chicken in a large saucepan and cover with water. Add the carrot, celery and onion halves, and season with sea salt and black pepper.
- Place the pan over a medium heat and, as soon as the water begins to boil, reduce the heat to a simmer, cover with a lid and poach the chicken for 1 hour 15 minutes, or until tender and cooked through.
- To make the tacos, place the flour and 1 pinch of sea salt in a large bowl and make a well in the middle. Pour 2 tablespoons of oil and 175ml of cold water into the well, stirring in the flour until it comes together into a rough dough – you may need to add a splash more water to help it along.
- Turn out onto a flour-dusted surface and knead for about 5 minutes, until elastic and smooth.
- Roll into a sausage shape, 45cm long, then slice into 20 equal-sized pieces. This step ensures your tacos will be all the same size.
- Roll each piece into a ball, and set aside until you are ready to cook them. If you’ve made the dough a little while in advance, cover with a damp tea towel to stop it drying out.
- Remove the chicken from the pan and leave to rest for 10 minutes (keep the resulting stock in a sealed container in the fridge or freezer for another day).
- For the pickle, shred the cabbage as finely as you can, either using a mandoline (use the guard!), a fine slicer attachment on a food processor or the slicer side of a box grater.
- Toss with the red wine vinegar in a mixing bowl and season well with salt and pepper. Grind the fennel seeds to a powder in a pestle and mortar, and stir through.
- Once the chicken has rested, discard the skin, shred the meat and toss it through the mole sauce. Scatter over the chopped nuts.
- It’s really nice to cook the tacos to order as guests are helping themselves to other elements of the meal. Dust your worktop with flour and roll out the dough balls into discs, about the thickness of a playing card. Place a couple of large non-stick frying pans over a medium heat, and cook the tacos as needed, for 1½ minutes on each side, until lightly golden.
- Serve alongside the mole with the pickled cabbage on the side.