What I learned about authentic cooking in Oaxaca, Mexico

As the owner/operator of Jacquie’s Gourmet Catering, Jacquie Bols has an extensive background in French Cuisine, as a private chef in Cannes, Saint Tropez, Monaco, Portofino and the Amalfi Coast. During her 25 year career, she was awarded the Carles Heidsieck Award of Culinary Excellence.

"I've never stopped learning about other food culture and interesting cuisines from all over the world.\ That’s one reason I traveled to Oaxaca, Mexico, earlier this month to learn how to prepare and cook authentic Mole Negro – an impressive dish to treat your guests. The original Oaxacan recipe follows. Enjoy the cooking and the meal!" - Jacquie Bols

Oaxacan Mole Negro

Ingredients:

• 1 c. vegetable oil
• 4 Ancho chiles (3 ½ oz seeded)
• 6 Chihuacle Negro chiles
• 3 Pasilla chiles
• 2/3 C. white sesame seeds
• 1 T. salt
• ¼ C. dried Mexican oregano
• ¼ t. dried thyme
• ¼ t. whole allspice berries
• 6 whole black peppercorns
• 3 cloves, whole
• 1 stick cinnamon
• 1 medium yellow onion, coarsely chopped (1 ¼ cups)
• 6 cloves medium garlic, peeled
• ¾ C. whole almonds
• ¼ C Maria Mexican cookies (or substitute animal crackers)
• 6 oz. ripe plantains, peeled and coarsely chopped (1 C)
• 1 medium apple (cut into 1” cubes)
• 2 ¾ fresh pineapple (peeled and cut into 1” cubes)
• 1 ¾ C. raisins
• 2 ¾ C. Roma tomatoes (coarsely chopped)
• 1 ¾ C. dried avocado leaves
• ½ C. sugar
• 7 oz. Oaxacan chocolate (finely chopped)
• 4 ½ C. chicken stock

Directions:

Roast all the spices with sesame seeds for a few quick moments on the comal heating unit. Once the chilis have cooled down, put them in a bowl with hot chicken broth (to soften them.)

Place the onion and garlic directly on the fire embers. Slice the plantains into 1 cm slices. Cut the tomatoes into quarters.

Fry some lard or oil in a frying pan, let heat up, and fry the nuts. Once they are golden, add the raisins, pineapple and prunes for 30 seconds. (They should not change color.) Once fried, set aside.

Next, fry the plantains, letting one side get golden, then flip them. Next, fry the bread until golden. Add a bit more lard to the pan and fry cut tomatoes. Let them cook in their own juices.

On the comal, crumble up the dried tortillas, adding the seeds and stems. Let the moisture dry up and then set on fire. Let the fire go out on its own. Place a large pot on the stove and add 3 t. of lard and heat.

Meanwhile, blend the chilis, spices and onions. Strain the blended mixture, then pour what’s left back in the blender; finally pour the strained mixture into a large pot .

Then blend nuts, plantain and bread; then repeat the process. Lastly, blend the tomatoes, strain them, and pour the mix into the pot. Discard what’s left on the strainer.

Rinse the burnt seeds and tortillas with water. Once clean, place them in the blender with a small amount of chicken broth and blend. Once blended, strain until you have only liquid, which should be poured in the pot. Let it simmer, then season with salt and chocolate to taste.

Serve, decorate and enjoy this authentic festive dish!