Mole Negro Oaxaqueño
Oaxacan Black Mole
Thirty-plus ingredients coaxed into a glossy, chocolate-dark sauce. The most storied mole in Mexico.
Mole Negro Oaxaqueño
✦ Antes de Empezar
Before you cook
Can I make it ahead?
Mole improves for 2–3 days. Reheat gently with a splash of stock.
Where do I find chilhuacle?
Latin markets or online. Substitute with 2 extra mulatos and a pinch of cocoa if needed.
Ingredientes· 16View
Chiles
- 6Dried Chilhuacle Negro Chilesauthentic Oaxacan black chiles (sub mulato if unavailable)
- 6Dried Mulato Chilesstems and seeds removed
- 4Dried Pasilla Chilesstems and seeds removed
Seeds & Nuts
- 1/2 cupSesame Seeds (Ajonjolí)toasted
- 1/4 cup eachRaw Almonds & Pumpkin Seedstoasted
- 1/4 cupRaisins
- 1 stickMexican Cinnamon Stick (Canela)
Thickeners & Aromatics
- 1/2 cupPork Lard (Manteca)divided
- 1/2Sweet Plantain (Plátano Macho)sliced and fried
- 10 piecesAnimal Crackers or Bolillo breadtraditional thickener
- 1 large onion + 1 head garlicWhite Onion & Garlic
- 3 mediumRoma Tomatoescharred
Broth & Finish
- 2 discsMexican Chocolate (Abuelita or Ibarra)chopped
- 6-8 cupsChicken Broth
- 3Dried Avocado Leavesgives unique anise flavor
- to tasteSalt & Sugar
Instrucciones
4 pasosTuesta los chiles
Toast the chiles
Toast each chile variety separately on a comal until fragrant. Soak in hot water 20 minutes.
Fríe los aromáticos
Fry the aromatics
In lard, fry nuts, seeds, raisins, plantain, and charred tortilla until deep gold.
Muele y cocina
Grind and cook
Blend everything with poaching broth in batches until silky. Pass through a fine sieve, then simmer in a wide pot for 45 minutes, stirring often.
Termina con chocolate
Finish with chocolate
Stir in Mexican chocolate off-heat until melted. Nap over poached chicken and finish with toasted sesame.