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· 10View
- 6Chilhuacle negro chiles
- 6Mulato chiles
- 4Pasilla chiles
- 100 gMexican chocolate
- 1Ripe plantain
- 80 gSesame seeds
- 80 gAlmonds
- 60 gRaisins
- 1Whole chicken, poached
- 2Corn tortillas, charred
Instrucciones
4 pasos- 01
Tuesta los chiles
Toast the chiles
Toast each chile variety separately on a comal until fragrant. Soak in hot water 20 minutes.
- 02
Fríe los aromáticos
Fry the aromatics
In lard, fry nuts, seeds, raisins, plantain, and charred tortilla until deep gold.
- 03
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.
- 04
Termina con chocolate
Finish with chocolate
Stir in Mexican chocolate off-heat until melted. Nap over poached chicken and finish with toasted sesame.