📝 About This Recipe
This legendary Oaxacan masterpiece is the crown jewel of the Altar de Muertos, representing the profound connection between the living and the deceased. A complex symphony of over twenty ingredients, including charred chilies, warm spices, and dark Mexican chocolate, results in a silky, ink-black sauce that is simultaneously smoky, sweet, and savory. It is a labor of love that honors tradition, transforming simple chicken into a dish of unparalleled depth and cultural significance.
🥗 Ingredients
The Chilies
- 6 pieces Chilhuacle Negro chilies (stems removed and seeds reserved)
- 4 pieces Mulato chilies (wiped clean and seeds reserved)
- 4 pieces Pasilla chilies (wiped clean and seeds reserved)
The Chicken and Broth
- 4 lbs Whole Chicken (cut into 8 pieces)
- 1 large White Onion (halved)
- 4 cloves Garlic (peeled)
- 2 tablespoons Salt (to taste)
Aromatics and Thickening
- 1/2 cup Lard or Vegetable Oil (authentic lard is preferred)
- 1 ripe Plantain (sliced into rounds)
- 1/2 cup Almonds (whole, skin-on)
- 1/4 cup Sesame Seeds (toasted)
- 1 piece Bolillo Roll (stale, sliced)
- 1/4 cup Raisins
Spices and Finishing
- 1 stick Mexican Cinnamon (Ceylan) (3 inches long)
- 3 pieces Whole Cloves
- 5 pieces Black Peppercorns
- 3 ounces Mexican Chocolate (chopped, such as Ibarra or Abuelita)
- 2 pieces Avocado Leaves (dried or fresh, toasted)
👨🍳 Instructions
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1
In a large stockpot, place the chicken, half an onion, garlic, and salt. Cover with water and simmer gently for 45-50 minutes until the chicken is tender. Strain and reserve 6 cups of the broth; keep the chicken warm.
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2
On a heavy comal or cast-iron skillet, toast the dried chilies over medium heat until they are fragrant and slightly charred. Place them in a bowl of hot water to soak for 20 minutes.
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3
Crucial Step: In the same dry skillet, toast the reserved chili seeds until they turn completely black and begin to smoke. This 'burning' provides the signature black color and smoky depth. Rinse the charred seeds in a fine-mesh strainer to remove bitterness.
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4
Heat 2 tablespoons of lard in a skillet and fry the plantain slices, almonds, raisins, and the bolillo bread until golden brown. Remove and drain on paper towels.
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5
Toast the sesame seeds, cinnamon, cloves, and peppercorns in a dry pan for 2-3 minutes until the seeds are golden and the spices are highly aromatic.
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6
In a high-speed blender, process the soaked chilies with 1 cup of the reserved broth until perfectly smooth. Strain through a fine-mesh sieve into a bowl.
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7
Clean the blender and process the fried plantain, nuts, bread, raisins, toasted seeds, and spices with another 2 cups of broth until it forms a thick, smooth paste.
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8
In a large, heavy pot (traditionally a clay cazuela), heat the remaining lard over medium-high. Carefully pour in the chili puree. It will splatter, so be ready to stir constantly for about 10 minutes until it darkens and thickens.
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9
Add the nut and spice paste to the pot. Stir to combine and cook for another 15 minutes, allowing the flavors to marry and the fat to begin to separate on the surface.
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10
Stir in the remaining broth and the chopped Mexican chocolate. Reduce heat to low and simmer, stirring occasionally, for 45 minutes. The sauce should be thick enough to coat the back of a spoon.
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11
Briefly toast the avocado leaves over an open flame and drop them into the sauce for the final 10 minutes of simmering to infuse their anise-like aroma.
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12
Taste the mole. Adjust salt if necessary. Add the cooked chicken pieces to the sauce and simmer for 10 more minutes to ensure the meat is heated through and well-coated.
💡 Chef's Tips
The secret to the 'Negro' color is truly charring the seeds until black; don't be afraid of the smoke, but rinse them afterward to avoid a burnt taste. If you can't find Chilhuacle chilies, increase the amount of Guajillo and Pasilla, but the flavor will be slightly different. Always use a high-powered blender and strain your sauces for that characteristic velvety, professional texture. Mole tastes even better the next day, as the dozens of ingredients have more time to harmonize. Toasting the avocado leaves is essential to release their oils; they provide a subtle licorice note that is quintessentially Oaxacan.
🍽️ Serving Suggestions
Serve over a bed of fluffy Mexican white rice with peas and carrots. Accompany with warm, hand-pressed corn tortillas for dipping. Garnish with a sprinkle of toasted sesame seeds and thinly sliced red onions. Pair with a glass of smoky Mezcal or a traditional Hibiscus (Jamaica) water. For a true holiday feel, serve alongside a piece of Pan de Muerto.