Mole Negro

🥘 Ingredients

• Himalayan salt
  1 Tbsp
• Roma or plum tomatoes
  4
• allspice berry
  1
• almonds
  1 Tbsp
• clove
  1
• cumin seeds
  1/8 tsp
• dried avocado leaf or bay leaf
  1
• dried chilhuacle or Cascabel chiles, seeds and veins removed and reserved
  10
• dried guajillo chiles, seeds and veins removed and reserved
  3
• dried pasilla chiles, seeds and veins removed and reserved
  5
• fennel seeds
  1/8 tsp
• fresh marjoram
  1/2 tsp
• fresh oregano leaves
  1 tsp
• fresh thyme leaves
  1 tsp
• garlic clove
  1
• onion, layers separated
  1/4
• peanuts
  1 Tbsp
• pumpkin seeds
  2 tsp
• raisins
  2 Tbsp
• sesame seeds
  2 tsp
• small cinnamon stick
  1
• stone-ground Mexican dark chocolate, broken into pieces
  1/2 disk
• sugar
  1 Tbsp
• tomatillo, husk removed
  1
• torn bread pieces (like ciabatta or baguette)
  1/2 c
• torn corn tortilla pieces
  1/2 c
• vegan butter
  3 Tbsp
• vegetable broth
  2.5 c
• veins

🍳 Cookware

• pan
• blender
• pot

1. 1

   Roast the Roma or plum tomatoes , tomatillo, husk removed , onion, layers separated , and garlic clove in a pan until charred. Transfer the vegetables to a high-speed blender .

   Roma or plum tomatoes: 4, tomatillo, husk removed: 1, onion, layers separated: 1/4, garlic clove: 1
2. 2

   Wipe out any debris from the pan. Add the almonds , peanuts , pumpkin seeds , sesame seeds , small cinnamon stick , allspice berry , clove , fennel seeds , and cumin seeds and arrange in a single layer. Add the dried avocado leaf or bay leaf on top. Place over very low heat and toast gently, shaking the pan occasionally until fragrant, about ⏱️ 5 minutes . Transfer to the blender.

   almonds: 1 Tbsp, peanuts: 1 Tbsp, pumpkin seeds: 2 tsp, sesame seeds: 2 tsp, small cinnamon stick: 1, allspice berry: 1, clove: 1, fennel seeds: 1/8 tsp, cumin seeds: 1/8 tsp, dried avocado leaf or bay leaf: 1
3. 3

   Wipe out the pan. Add the cleaned dried chilhuacle or Cascabel chiles, seeds and veins removed and reserved , dried pasilla chiles, seeds and veins removed and reserved , and dried guajillo chiles, seeds and veins removed and reserved . Toast over low heat for about 30 to ⏱️ 60 seconds per side. Transfer to the blender.

   dried chilhuacle or Cascabel chiles, seeds and veins removed and reserved: 10, dried pasilla chiles, seeds and veins removed and reserved: 5, dried guajillo chiles, seeds and veins removed and reserved: 3
4. 4

   Wipe out the pan. Add the reserved veins and seeds from the chiles. Toast over medium-high heat until blackened and beginning to smoke, 3 to ⏱️ 5 minutes . Transfer to the blender.

   veins
5. 5

   To the blender, add the vegetable broth , torn bread pieces (like ciabatta or baguette) , torn corn tortilla pieces , vegan butter , raisins , fresh thyme leaves , fresh oregano leaves , and fresh marjoram . Blend until very smooth and creamy.

   vegetable broth: 2.5 c, torn bread pieces (like ciabatta or baguette): 1/2 c, torn corn tortilla pieces: 1/2 c, vegan butter: 3 Tbsp, raisins: 2 Tbsp, fresh thyme leaves: 1 tsp, fresh oregano leaves: 1 tsp, fresh marjoram: 1/2 tsp
6. 6

   Transfer to a large pot , place over medium-high heat, and bring to a boil. Add the stone-ground Mexican dark chocolate, broken into pieces , Himalayan salt , and sugar . Reduce heat to medium and stir occasionally until chocolate melts. Simmer for about ⏱️ 15 minutes .

   stone-ground Mexican dark chocolate, broken into pieces: 1/2 disk, Himalayan salt: 1 Tbsp, sugar: 1 Tbsp