When Ben Barton of the Kiwizine and Auckland Pop-Up Dining planned a mole evening, I was eager to be a part of it. I would have also loved to have taken part in the making of the mole, but at the end of a long workday, it’s a case of the spirit is willing, but the body is weak. The recipe Ben and team (Tessa and Erin) used was Rick Bayless’, a multi-stage, incredibly involved recipe.
|The finished dish|
Mole negro is made from chillies (mulatto, pasilla, guajillo and chipotle), spices (cloves, black pepper, cinnamon, oregano, thyme), nuts and seeds (peanuts, almonds, pecan, sesame seeds), aromatics (onions, garlic), vegetables (green tomatoes, tomatillo) and carbs (stale bread, tortilla and banana). These are roasted, cooked, pureed, concentrated with oil and chicken broth. The secret ingredient is of course, Mexican chocolate. See Kiwizine for the recipe, if you would like to try this at home (I have the utmost respect for anyone who is insane and patient enough to make this!)