Mole Negro

An Oaxacan masterpiece of over thirty ingredients—dried chilies, chocolate, charred bread, and spices—over turkey.

Ingredients

• 500g black beans
• 1 cup pinto beans
• a handful of minced garlic
• 1/2 tsp chili powder
• 1/4 cup lard
• 1 cup white onions, sliced
• a handful of fresh epazote, chopped
• Mexican crema, to taste

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and ground cumin, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the rehydrated dried chilies and finely chopped white onion over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the chili powder and avocado, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 3 hrs.

7. 7

   Stir in the lime wedges, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the cilantro and serve hot alongside masa dough.

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