Main Course

Mole Negro

Name: Mole Negro
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 6 servings
Cuisine: mexican
Ingredients: 6 pcs pasilla chile stemmed and seeded; 6 pcs mulato chile stemmed and seeded; 6 pcs ancho chile stemmed and seeded; 2 pcs chipotle meco chile stemmed and seeded; 0.5 cup lard; 1 pcs yellow onion roughly chopped; 6 clove garlic peeled; 4 pcs plum tomato halved; 4 pcs tomatillo husked and halved; 0.25 cup almond raw; 0.25 cup pecan raw; 2 tbsp sesame seed raw; 2 tbsp pumpkin seed raw; 0.25 cup raisin; 0.5 pcs plantain ripe, sliced; 1 pcs tortilla stale, torn; 1 slice bread stale, torn; 0.5 tsp clove ground; 0.5 tsp cinnamon ground; 0.5 tsp black peppercorn; 0.5 tsp cumin ground; 0.5 tsp oregano dried; 0.5 tsp thyme dried; 6 cup chicken broth; 50 g dark chocolate Mexican, 70% cocoa or higher; 1 tbsp sugar; 1 tsp salt

This rich and complex Mole Negro is a traditional Oaxacan sauce, perfect for serving over poultry or enchiladas. It features a deep, smoky flavor from various chiles, balanced with spices, nuts, seeds, and a hint of chocolate. The sauce requires several steps but the depth of flavor is well worth the effort.

An original recipe by Forkin

Total time: 4 hr
Serves: 6
Difficulty: Hard
Per serving: 502 kcal

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Allergen information: may contain gluten, nuts, sesame, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Measurements

Converted for display; the recipe amounts stay equivalent.

chiles

6 pcspasilla chile, stemmed and seeded
6 pcsmulato chile, stemmed and seeded
6 pcsancho chile, stemmed and seeded
2 pcschipotle meco chile, stemmed and seeded

fat

0.5 cuplard

aromatics

1 pcsyellow onion, roughly chopped
6 clovegarlic, peeled

vegetables

4 pcsplum tomato, halved
4 pcstomatillo, husked and halved

nuts and seeds

0.25 cupalmond, raw
0.25 cuppecan, raw
2 tbspsesame seed, raw
2 tbsppumpkin seed, raw

fruit

0.25 cupraisin
0.5 pcsplantain, ripe, sliced

thickener

1 pcstortilla, stale, torn
1 slicebread, stale, torn

spices

0.5 tspclove, ground
0.5 tspcinnamon, ground
0.5 tspblack peppercorn
0.5 tspcumin, ground
0.5 tsporegano, dried
0.5 tspthyme, dried

liquid

6 cupchicken broth

flavor enhancer

50 gdark chocolate, Mexican, 70% cocoa or higher

sweetener

1 tbspsugar

seasoning

1 tspsalt

Equipment

measuring cups · blender · spatula · skillet · large pot · measuring spoons · dutch oven

The method

Step by step

1
Carefully toast the pasilla chiles, mulato chiles, ancho chiles, and chipotle meco chiles in a dry skillet over medium heat for 30-60 seconds per side, until fragrant; be careful not to burn them.
About 5 min
Cook’s note: Toasting brings out the flavor of the chiles. Burning them will make the mole bitter.
2
Place the toasted chiles in a bowl and cover with hot water; let them rehydrate for at least 30 minutes, or until soft.
About 30 min
3
In a large pot or Dutch oven, heat a portion of the lard over medium heat.
About 2 min
4
Add the yellow onion and garlic to the pot and cook until softened, about 5-7 minutes.
About 7 min
5
Add the plum tomatoes and tomatillos to the pot and cook until slightly softened, about 8-10 minutes.
About 10 min
6
In a separate dry skillet, toast the almonds, pecans, sesame seeds, and pumpkin seeds until fragrant, about 3-5 minutes, then set aside.
About 5 min
Cook’s note: Keep an eye on the sesame seeds as they can burn quickly.
7
In the same skillet, fry the raisins and sliced plantain in a small amount of lard until lightly browned, then set aside.
About 5 min
8
Fry the torn tortilla and bread in a small amount of lard until crispy, then set aside.
About 3 min
9
Drain the rehydrated chiles, reserving some of the soaking liquid.
About 1 min
10
Combine the rehydrated chiles, cooked onion and garlic, cooked tomatoes and tomatillos, toasted nuts and seeds, fried raisins, plantain, tortilla, and bread in a blender.
About 5 min
Cook’s note: You may need to blend in batches depending on your blender size.
11
Add the ground clove, ground cinnamon, black peppercorns, ground cumin, dried oregano, and dried thyme to the blender.
About 1 min
12
Add enough chicken broth to the blender to achieve a smooth paste, starting with a small amount and adding more as needed. Blend until completely smooth.
About 10 min
Cook’s note: If the mixture is too thick, use some of the reserved chile soaking liquid to thin it out.
13
Heat the remaining lard in the large pot or Dutch oven over medium heat.
About 2 min
14
Carefully pour the blended mole paste into the hot lard. It will splatter.
About 1 min
Cook’s note: Use a splatter screen or partially cover the pot to prevent a mess.
15
Cook the mole paste, stirring constantly, for at least 30 minutes. This step is crucial for developing flavor and preventing bitterness.
About 30 min
Cook’s note: The mole will darken and thicken as it cooks.
16
Gradually stir in the remaining chicken broth, bringing the mole to a simmer.
About 5 min
17
Stir in the dark chocolate, sugar, and salt. Continue to simmer for at least 1 hour, stirring occasionally, until the mole has thickened to your desired consistency and the flavors have melded.
About 1 hr
Cook’s note: The longer it simmers, the deeper the flavor will be. Taste and adjust seasoning as needed.
18
Serve the Mole Negro hot over cooked chicken, turkey, or enchiladas.

Per serving

Nutrition

57Score

Calories: 501.9kcal
Protein: 10.2g
Carbs: 42.7g
Fat: 35.2g
Fibre: 9.6g
Sugar: 21.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Mole Negro in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of broth or water if it's too thick.

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