componentL1 · basicHistory unverifiedscratch: kitchen
Mole negro base
mole-negro-base · sauce · Mexican
About
Dark chile-chocolate mole paste loosened with stock for Oaxacan plates.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Skill ladder
- L1 Mole negro base · this page
- L2 Classic mole negro base
- L3 Advanced mole negro base
- L4 Expert mole negro
Uses
- Guajillo chile 40 g
- Dark chocolate 30 g
- Toasted sesame seed 15 g
- Classic chicken stock 200 g
- Diced onion 60 g
- Garlic 10 g
Preparations used
Used in
Similar in this layer
- Advanced mole negro base 0.94
- Classic mole negro base 0.94
- Expert mole negro 0.94
- Classic egusi paste 0.70
- Advanced egusi paste 0.67
- Enchilada sauce 0.62
- Home velouté 0.57
- Blended enchilada sauce 0.57
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 125.0 g Waterpath mole-negro-base → chicken-stock-classic → water
- 62.5 g Chicken bonespath mole-negro-base → chicken-stock-classic → chicken-bones
- 60.0 g Yellow onionpath mole-negro-base → diced-onion → yellow-onion
- 40.0 g Guajillo chilepath mole-negro-base → guajillo-chile
- 30.0 g Dark chocolatepath mole-negro-base → dark-chocolate
- 15.0 g Sesame seedspath mole-negro-base → toasted-sesame-seed → sesame-seed
- 10.0 g Garlicpath mole-negro-base → garlic
- 6.2 g Yellow onionpath mole-negro-base → chicken-stock-classic → mirepoix → diced-onion → yellow-onion
- 3.1 g Carrotpath mole-negro-base → chicken-stock-classic → mirepoix → diced-carrot → carrot
- 3.1 g Celerypath mole-negro-base → chicken-stock-classic → mirepoix → diced-celery → celery