I’m based in Asia and it was a bit of a miracle to get hold of these chilies, so I really want to make Oaxacan mole negro. It’s difficult or impossible to get hold of things easily available in the Americas (e.g. tomatillos), but looking online, I found the Bricia Lopez/Javier Cabral [recipe](https://app.ckbk.com/recipe/oaxa56523c05s001r001/mole-negro) for which I have or can find pretty much all the ingredients (will need to find something to swap in for Maria cookies and to use Abuelita chocolate instead of Oaxacan).
But I was only able to get 50g of the Chilhuacle negro chilies and the recipe calls for 100g. As it makes 14 cups, I’m thinking I could half quantities (7 cups of mole is still quite a lot, isn’t it?), but wanted advice from mole pros on how to do this best. Would it work to simply half everything listed? Would the method work even with e.g. the oil for frying halved, or better to stick with the full amount? And any tips on how to fry the chilies to the right color (I’m used to briefly toasting before soaking, so the frying until “almost burnt” scares me a bit – I don’t want to waste these precious chilies!).
by theescapedape2