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Mesa
Mole negro over chicken on dark ceramic
✦ Moles

Mole Negro Oaxaqueño

Oaxacan Black Mole

Thirty-plus ingredients coaxed into a glossy, chocolate-dark sauce. The most storied mole in Mexico.

240 min
Serves 10
CeremonialAdvanced
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✦ 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· 16
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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 pasos

  1. Tuesta los chiles

    Toast the chiles

    Toast each chile variety separately on a comal until fragrant. Soak in hot water 20 minutes.

  2. Fríe los aromáticos

    Fry the aromatics

    In lard, fry nuts, seeds, raisins, plantain, and charred tortilla until deep gold.

  3. 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.

  4. Termina con chocolate

    Finish with chocolate

    Stir in Mexican chocolate off-heat until melted. Nap over poached chicken and finish with toasted sesame.

✦ Herramientas Tradicionales ✦

Authentic Culinary Gear for this Recipe

Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.

High-Shear Blender

Heavy-Duty Vitamix / Blender

Essential for pulverizing toasted chiles, seeds, raisins, and Mexican chocolate into velvet mole.

Tortilla Craft

Cast Iron Tortilla Press (8")

Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.

Heritage Pantry

Heirloom Masa & Dried Chiles

Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.

✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.

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