Oaxacan Mole Negro

Ingredients

Instructions

1. 1

   TOAST AND SOAK CHILIES: Heat a dry comal or cast iron skillet over medium heat. Toast each type of dried chili for 10-20 seconds per side until fragrant and slightly puffed - don't let them burn or they become bitter. Place toasted chilies in a bowl, cover with hot water, and soak 30-45 minutes until very soft.

2. 2

   CHAR THE VEGETABLES: On the same hot comal or under a broiler, char the tomatillos, tomatoes, and quartered onion until blackened in spots and softened. Cut the top off a whole garlic head and wrap in foil. Roast at 400°F for 40 minutes until soft and caramelized. Set vegetables aside.

3. 3

   TOAST THE NUTS AND SEEDS: In a dry pan over medium heat, toast almonds and peanuts until golden and fragrant, 3-4 minutes, shaking frequently. Transfer to a plate. Toast sesame seeds until golden, about 1-2 minutes - watch carefully as they burn easily.

4. 4

   TOAST THE SPICES: In the same dry pan, briefly toast cumin seeds, cloves, cinnamon stick, and black pepper until very fragrant, about 30-60 seconds. Grind in a spice grinder or mortar and pestle.

5. 5

   FRY THE PLANTAIN: Slice ripe plantain into 1/2-inch rounds. Heat 2 tablespoons lard in a skillet over medium heat. Fry plantain slices until deeply caramelized and golden on both sides, about 3 minutes per side. The sugars should be dark but not burned.

6. 6

   BLEND THE CHILIES: Drain the soaked chilies, reserving 2 cups of the soaking liquid. Working in batches, blend chilies with soaking liquid until very smooth. Strain through a fine-mesh sieve, pressing to extract all liquid. Discard solids.

7. 7

   BLEND THE AROMATICS: In a blender, combine charred vegetables, squeezed roasted garlic, toasted nuts and seeds, ground spices, fried plantain, and chipotles. Add enough turkey broth to blend into a smooth puree. Strain if desired for a silkier texture.

8. 8

   FRY THE CHILI PUREE: Heat remaining lard in a large, heavy-bottomed pot over medium heat. Carefully pour in the chili puree (it will splatter). Fry for 15-20 minutes, stirring constantly, until the paste darkens, thickens, and releases its oils. This step is crucial for developing depth.

9. 9

   BUILD THE MOLE: Add the vegetable-nut puree to the pot. Stir to combine. Reduce heat to low and simmer for 30-45 minutes, stirring occasionally to prevent sticking. The mole should thicken and the flavors should meld into a complex, harmonious sauce.

10. 10

    FINISH WITH CHOCOLATE: Break Mexican chocolate into pieces and add to the mole. Stir until completely melted and incorporated. Taste and season with salt - the mole should have a perfect balance of heat, sweet, bitter, and savory. Adjust consistency with broth if needed.

11. 11

    COOK THE TURKEY: While mole simmers, season turkey legs with salt. Place in a large pot with enough broth to cover halfway. Bring to a simmer, cover, and braise over low heat for 1.5-2 hours until meat is fork-tender and pulls easily from the bone.

12. 12

    SERVE: Place turkey legs in shallow bowls. Ladle generous amounts of mole negro over the turkey - the sauce should pool around the meat. Garnish with a sprinkle of sesame seeds. Serve with warm corn tortillas and Mexican rice. Mole improves overnight, so leftovers are even better.