Black Mole Empanaditas

Recipe for Black Mole Empanaditas

Black mole empanaditas are a Mexican snack that combines the deep, smoky flavor of mole with the softness and texture of a homemade dough. This dish is ideal for enjoying at family gatherings or as an appetizer on special occasions, bringing together tradition and flavor in every bite. Preparing them at home allows you to control each ingredient and obtain a delicious and authentic stew.

Preparation time

To organize your time when preparing these empanaditas, take into account the following details:

• Preparation: 35 minutes
• Cooking: 35 minutes
• Total: 70 minutes
• Servings: 8-10 empanaditas
• Difficulty: Easy

Ingredients

For the black mole

• 1 tablespoon of lard (15 grams)
• 1/4 of an onion
• 2 cloves of garlic
• 5 tomatoes (750 grams)
• 5 mulato chiles (6 grams), stemless, deveined, and deseeded
• 6 pasilla chiles (8 grams), stemless, deveined, and deseeded
• 6 ancho chiles (8 grams), stemless, deveined, and deseeded
• 1 1/2 cups of chicken broth
• 1/2 bolillo, toasted
• 1/4 cup of raisins (30 grams), toasted on a comal
• 1/4 cup of almonds (30 grams), toasted on a comal
• 1/4 cup of sesame seeds (30 grams), toasted on a comal
• 1/4 cup of pumpkin seeds (30 grams), toasted on a comal
• 1 teaspoon of anise (4 grams), toasted on a comal
• 1/2 cinnamon stick (6 grams), toasted on a comal
• 2 tablespoons lard (30 grams)
• 2 1/2 cups chicken broth (750 ml)
• 1 tablet of table chocolate
• Salt to taste
• 3 cups shredded chicken (600 grams)

For the dough

• 3 cups wheat flour (375 grams)
• 1/2 teaspoon salt (4 grams)
• 1 teaspoon baking powder (8 grams)
• 1/4 cup cold butter (50 grams), cubed
• 1 cold egg
• 1/3 cup cold water (60 ml)
• Enough flour to roll out the dough
• Egg for glazing
• Toasted sesame seeds for garnish

If you can't find shortening or lard, you can substitute unsalted butter. If you don't have fresh tomatoes, natural tomato puree can work as a replacement. Toasted bolillo is essential to give body to the mole; if you can't find bolillo, use cold and lightly toasted white bread.

Utensils we will use

• Large pot
• Frying pan or griddle for toasting ingredients
• Food processor or blender
• Knife and cutting board
• Wooden spoon or spatula
• Rolling pin to flatten the dough
• Lid or round cutter about 15 cm in diameter (you can use a large glass or container)
• Home oven
• Varnish brush

Preparation

1. Prepare the black mole

1. Roast the vegetables:
   • Heat a large pot with the lard.
   • Add the onion, garlic, and tomatoes, cooking them until the skin of the tomatoes is slightly burnt, taking on a charred tone. This will provide a characteristic smoky flavor.
2. Heat a large pot with the lard.
3. Add the onion, garlic, and tomatoes, cooking them until the skin of the tomatoes is slightly burnt, taking on a charred tone. This will provide a characteristic smoky flavor.
4. Toast the chilies:
   • Carefully add the mulato, pasilla, and ancho chilies and toast them over low heat, stirring constantly to prevent them from becoming bitter.
5. Carefully add the mulato, pasilla, and ancho chilies and toast them over low heat, stirring constantly to prevent them from becoming bitter.
6. Add broth and cook:
   • Pour in 1 1/2 cups of chicken broth, cover the pot, and cook until it boils, which will help soften the chilies and blend flavors.
7. Pour in 1 1/2 cups of chicken broth, cover the pot, and cook until it boils, which will help soften the chilies and blend flavors.

2. Blend and thicken the mole

1. Prepare the mixture:
   • In the blender, process the mixture of chilies, tomato, and broth along with the toasted bolillo, raisins, almonds, sesame seeds, pumpkin seeds, anise, and cinnamon until fully integrated, achieving a thick consistency.
2. In the blender, process the mixture of chilies, tomato, and broth along with the toasted bolillo, raisins, almonds, sesame seeds, pumpkin seeds, anise, and cinnamon until fully integrated, achieving a thick consistency.

3. Cook the mole and add the chicken

1. Fry and cook:
   • In the pot with hot lard, fry the blended mixture.
   • Incorporate the remaining 2 1/2 cups of chicken broth, the chocolate tablet, and season with salt to taste.
   • Cook for 15 minutes, stirring constantly.
   • Add the shredded chicken and cook for 5 more minutes so that it absorbs the flavor.
   • Let cool and set aside.
2. In the pot with hot lard, fry the blended mixture.
3. Incorporate the remaining 2 1/2 cups of chicken broth, the chocolate tablet, and season with salt to taste.
4. Cook for 15 minutes, stirring constantly.
5. Add the shredded chicken and cook for 5 more minutes so that it absorbs the flavor.
6. Let cool and set aside.

4. Prepare the dough

1. Mix ingredients:
   • In the food processor, combine the flour, salt, baking powder, cold butter, egg, and cold water.
   • Process for 3 minutes until a homogeneous dough forms without heating it, to preserve the texture.
2. In the food processor, combine the flour, salt, baking powder, cold butter, egg, and cold water.
3. Process for 3 minutes until a homogeneous dough forms without heating it, to preserve the texture.
4. Rest the dough:
   • Form a ball, cover with plastic wrap and refrigerate for 20 minutes to facilitate handling.
5. Form a ball, cover with plastic wrap and refrigerate for 20 minutes to facilitate handling.

5. Form the empanaditas

1. Roll out and cut:
   • On a floured surface, roll out the dough to a thickness of half a centimeter.
   • Use a lid or a round cutter of approximately 15 cm to cut circles.
2. On a floured surface, roll out the dough to a thickness of half a centimeter.
3. Use a lid or a round cutter of approximately 15 cm to cut circles.
4. Fill and close:
   • Place a generous portion of the chicken with mole in the center of the circle.
   • Fold the dough in half and press the edges with a fork to seal it well and prevent it from opening during cooking.
5. Place a generous portion of the chicken with mole in the center of the circle.
6. Fold the dough in half and press the edges with a fork to seal it well and prevent it from opening during cooking.
7. Glaze and decorate:
   • Brush each empanada with beaten egg and sprinkle with toasted sesame seeds to give it color and texture.
8. Brush each empanada with beaten egg and sprinkle with toasted sesame seeds to give it color and texture.

6. Bake the empanaditas

1. Preheat the oven and cook:
   • Heat the oven to 180°C.
   • Place the empanadas on a baking sheet and cook for 15 minutes until golden brown.
   • Let them rest slightly before serving so they are not too hot and can be handled easily.
2. Heat the oven to 180°C.
3. Place the empanadas on a baking sheet and cook for 15 minutes until golden brown.
4. Let them rest slightly before serving so they are not too hot and can be handled easily.

To finish and serve

Remove the empanadas from the oven and place them on a plate. You can accompany them with a little fresh salad or a light sauce if you like. The crispy texture of the dough combined with the soft and spicy filling of the black mole will make each bite an experience of traditional Mexican food. Enjoy these empanadas hot to better appreciate their flavor.

Nutritional Information

• Calories: 320 kcal
• Proteins: 25 g
• Fats: 15 g
• Carbohydrates: 30 g
• Fiber: 4 g

Values are approximate per serving of one empanada.

5 tips for perfect black mole empanaditas

To achieve a successful preparation, we share some key points to consider:

• Control the toasting of the chilies: Excessive toasting can cause bitterness. Keep the heat low and stir constantly.
• Do not overprocess the dough: Excessive heat melts the butter and the dough loses its firm texture, making it difficult to handle.
• Use fresh ingredients: A good mole requires firm tomatoes and quality chilies for that authentic flavor.
• Refrigerate the dough: Letting the dough rest helps it firm up and makes it easier to shape the empanaditas.
• Seal the empanadas well: Press with a fork to prevent the filling from coming out during baking.

When is it ideal to enjoy black mole empanaditas?

These empanaditas are ideal for family gatherings and special celebrations where you want to share traditional Mexican antojitos. They are also an excellent option to serve as a snack at parties or as an appetizer at a meal to surprise your guests. Their combination of dough and black mole makes them perfect for cool days or to accompany with a beer rice and other traditional dishes.

Comparison between black mole empanaditas and other similar Mexican recipes

Black mole empanaditas: historical and practical at home

The black mole empanaditas are distinguished by their combination of dough soft and crispy, and a filling spicy and deep flavor based on the traditional black mole. This stew includes various spices, seeds, and even chocolate, forming a sauce that is an essential part of traditional Mexican food. Preparing this recipe is an accessible way to bring the complex flavors of mole to home cooking, without losing authenticity.

For those who are enthusiastic about Mexican antojitos, this recipe is an excellent option to expand your culinary techniques at home and serve a complete and flavorful dish. Additionally, by incorporating mole made from scratch, you learn about the importance of toasting and combining ingredients to achieve a balanced sauce.

Empanadita dough: technique and tips

The dough is the essential base for the empanaditas to maintain their shape and texture after baking. The key is to use wheat flour, cold butter, and resting time to achieve a soft and manageable dough. When cold butter is mixed with flour, small pockets of fat are created that melt when baked, forming layers that give that characteristic crispy texture.

An important tip is not to over-process the ingredients in the food processor, as the heat can melt the butter and make the dough stickier and harder to handle. Additionally, refrigerating the dough prevents it from shrinking when baked and from breaking when forming the empanaditas.

Black mole: the soul of the filling

Mole negro is a complex stew due to the mixture of spices, seeds, chilies, and chocolate. Each ingredient contributes layers of flavor: mulato, pasilla, and ancho chilies offer depth, while toasted seeds and chocolate add texture and a sweet touch. The technique of toasting each ingredient before blending ensures that essential aromas are released for a balanced mole.

In its preparation, it is key to control the cooking to prevent the mole from sticking or burning, and to achieve a thick consistency that adheres well to the chicken. The use of toasted bolillo in the mixture adds body and helps to thicken without adding lumps, essential for the filling to remain firm inside the empanaditas.

Shredded chicken: the ideal complement

Chicken is the main ingredient that holds the flavor of the mole. For this recipe, it is recommended to cook it beforehand and then shred it finely, allowing the mole negro to permeate each piece with its intense flavor. This creates a juicy and well-distributed filling that does not overload the dough or make it difficult to close the empanaditas.

If you want to vary the protein, you can try with shredded turkey or pork, but always make sure it is well cooked and dry to prevent the dough from becoming too moist and losing consistency when baked.