Oaxacan black mole with braised chicken (Mole negro Oaxaqueño) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 281) by Rick Bayless

  • sesame seeds
  • almonds
  • bananas
  • whole chicken
  • ground cinnamon
  • garlic
  • dried oregano
  • peanuts
  • pecans
  • stale bread
  • corn tortillas
  • chicken stock
  • ground cloves
  • tomatillos
  • dried mulato chiles
  • dried chilhuacle chiles
  • white onions
  • lard
  • green tomatoes
  • dried thyme
  • Mexican chocolate
  • avocado leaves
  • EYB Comments

    Can substitute vegetable oil for lard, and Spanish peanuts for peanuts,.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Classic white rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for lard, and Spanish peanuts for peanuts,.

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