📝 About This Recipe
Hailing from the heart of Oaxaca, Mole Negro is the crown jewel of Mexican gastronomy, renowned for its complex, smoky-sweet profile and midnight-dark hue. This labor of love balances the heat of charred chilies with the richness of Mexican chocolate, warm spices, and toasted nuts. It is a celebratory dish that transforms humble ingredients into a silky, sophisticated sauce that tastes of centuries of tradition.
🥗 Ingredients
The Chilies
- 6 pieces Chilhuacle Negro chilies (seeded and veined; stems reserved)
- 6 pieces Mulato chilies (seeded and veined)
- 4 pieces Pasilla chilies (seeded and veined)
The Aromatic Base
- 1 White onion (thickly sliced)
- 8 pieces Garlic cloves (unpeeled)
- 3 pieces Roma tomatoes (roasted until charred)
- 2 pieces Tomatillos (husked and roasted)
Nuts, Seeds, and Texture
- 1/2 cup Raw almonds
- 1/4 cup Shelled peanuts (unsalted)
- 1/2 cup Sesame seeds
- 1/4 cup Raisins
- 1/2 piece Plantain (very ripe, sliced and fried)
- 1 slice Bolillo roll or baguette (stale, 1-inch thick)
Spices and Sweetener
- 3 ounces Mexican chocolate (chopped (like Ibarra or Abuelita))
- 1 piece Cinnamon stick (preferably Mexican Canela)
- 3 pieces Whole cloves
- 5 pieces Black peppercorns
- 6-8 cups Chicken stock (homemade preferred)
- 1/2 cup Lard or vegetable oil (for frying)
👨🍳 Instructions
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1
Toast the chilies in a dry skillet over medium heat until they are very dark and slightly smoking. For an authentic 'Negro' color, allow some of the chili seeds to char until black, but not completely turned to ash.
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2
Place the toasted chilies in a bowl of hot water and soak for 20-30 minutes until softened. Drain and discard the soaking water (which may be bitter).
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3
In the same skillet, toast the sesame seeds until golden brown. Remove and set aside. Repeat with the almonds and peanuts until fragrant.
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4
Heat 2 tablespoons of lard in a pan. Fry the plantain slices until golden brown on both sides. Remove and fry the slice of bread in the remaining fat until crisp.
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5
Dry-roast the onion slices and unpeeled garlic cloves on a griddle or comal until softened and blackened in spots. Peel the garlic once cooled.
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6
In a high-speed blender, process the soaked chilies with 1 cup of chicken stock until a very smooth paste forms. You may need to do this in batches.
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7
Blend the roasted tomatoes, tomatillos, garlic, and onion until smooth. Set aside in a separate bowl.
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8
Blend the nuts, seeds, raisins, fried plantain, bread, cinnamon, cloves, and peppercorns with 2 cups of stock until perfectly smooth and creamy.
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9
Heat the remaining lard in a large, heavy-bottomed pot (traditionally a clay cazuela) over medium-high heat. Carefully add the chili paste—it will splatter—and cook, stirring constantly for 10-15 minutes until it thickens and darkens.
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10
Add the tomato/onion puree and the nut/spice puree to the pot. Stir well to incorporate.
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11
Lower the heat and stir in the remaining chicken stock and the chopped Mexican chocolate. Season with salt to taste.
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12
Simmer the mole uncovered on low heat for at least 1 hour, stirring frequently to prevent sticking. The mole is ready when the fat separates and rises to the surface, and the sauce coats the back of a spoon.
💡 Chef's Tips
If you cannot find Chilhuacle chilies, substitute with extra Guajillo or more Pasillas, though the flavor will slightly differ. Always strain your purees through a fine-mesh sieve if your blender isn't powerful enough; a truly great mole must be silky smooth. The secret to the dark color is charring the chili seeds until they are black, then grinding them back into the sauce. Mole tastes even better the next day after the flavors have had time to fully marry in the refrigerator. Adjust the sweetness at the end; if it's too bitter from the char, add a teaspoon of piloncillo or brown sugar.
🍽️ Serving Suggestions
Serve over poached chicken or roasted turkey for a traditional 'Mole con Pollo'. Pair with a side of fluffy Mexican red rice and warm, handmade corn tortillas. Top with a sprinkle of toasted sesame seeds and thinly sliced raw white onions for crunch. Enjoy with a glass of smoky Mezcal or a cold, dark Mexican lager. Use leftovers for 'Enmoladas'—tortillas dipped in mole, folded, and topped with queso fresco.