Black Mole Oaxaca Style Recipe
Discover in our Black Mole Recipe the taste of Oaxaca state.
Perfect for Australian palates!
Our Mexican Mole, made from almonds, sesame seeds, bread crumbs, cookie crumbs, chocolate, ground cookies, pumpkin seeds, and nuts it's a symphony of aromas in every bite.
Enhanced with Serrano peppers and fresh herbs, this Black Mole recipe offers a gentle kick and subtle flavor, ideal for those seeking a delightful culinary experience.
SERVES: 4
COOKING TIME: 50 mins
INGREDIENTS
Included in Cooking Kit: Black Mole Negro Cooking Kit
- 1 x Black Mole Negro Oaxaca Style Paste 210g
- 1 x El Cielo - 3Chiles Red Sauce 150ml
- 1 x Tortillas - White Corn 14cm 10Pack
Fresh Ingredients:
- 500g of assorted chicken pieces (or get an already cooked bbq chicken and shred) for vegan and vegetarian options, cook with your favourite vegetables
Pantry Ingredients:
- 1 Ltr of Chicken stock or water (use veggie stock for a vegetarian version)
- Your favourite Oil to cook the chicken
- Salt and pepper
COOKING INSTRUCTIONS
- Blend the Black Mole Cocina Mestiza with 1 litre of stock or water
- Heat the Mole mixture ensuring to stir constantly on medium heat to reduce and achieve a thicker consistency ensuring all mole paste is disolved.
- Remove from the heat, and proceed with the next steps.
- Clean and season the chicken pieces with salt and pepper. (or shred the already cooked BBQ chicken for a faster turn arround)
- Heat oil in a large, deep pot.
- Brown the chicken pieces and turn them to ensure they are browned all over.
- Remove the excess oil and pour the mole over the chicken pieces. (if you used a BBQ chicken just add the chicken in the mole sauce and cook for a few minutes)
- If necessary, add more stock or water, but only if the mixture became too thick.
- Cook over medium heat for 10 minutes and check for doneness.
- Serve in warmed up corn tortillas and a side of your favourite rice and whole black beans.
Recomend to serve with heated El Mexicano - Whole Black Beans
Enjoy!
