Mole Negro

Oaxacan Mole Negro

Mole Negro

Oaxacan Mole Negro

Mike Nadelman
This is the “typical” savory-sweet mole found on many American menus. Oaxacan mole negro is a sophisticated, rich and delicate preparation with ancient origins. Provided with an amazing aroma and taste, Oaxacan mole negro is prepared mainly with black chilhuacle chile that adds a mild fruity flavor with anise notes, as well as a complex blend of toasted seeds and spices. This succulent Oaxacan mole negro is best enjoyed spooned over a piece of chicken and served with traditional red rice on the side.
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Total Time 4 hours
Course Sauce
Cuisine Mexican, Mole
Servings 10 servings



  • 8 black chilhuacle chiles and 2 red chilhuacle chiles if available
  • 6 mulato chiles
  • 6 pasilla chiles black or chilcoste
  • 1/2 cups chile seeds
  • 2 white onions
  • 7 cloves garlic
  • 3 tomatoes toasted on a griddle
  • 8 tomatillos toasted on a griddle
  • 1 lbs lard
  • 1 plantain cut into round slices
  • 1 corn tortillas charred
  • 1/2 pieces of bread Oaxacan yolk bread, toasted on a griddle
  • 1/4 cups sesame seeds toasted on a griddle
  • 1/4 cups peanuts toasted on a griddle
  • 1/4 cups almonds toasted on a griddle
  • 1/4 cups pumpkin seeds toasted on a griddle
  • 1/4 cups raisins toasted on a griddle
  • 1 teaspoon clove toasted on a griddle
  • 4 star anise pods toasted on a griddle
  • 1 teaspoon allspice berries toasted on a griddle
  • 2 sticks cinnamon toasted on a griddle
  • 1 teaspoon cumin whole
  • 1 teaspoon nutmeg powder
  • 1 teaspoon thyme
  • 1 tablespoon oregano heirloom
  • 1 teaspoon marjoram
  • 1 leaf bay
  • 6 cups chicken broth
  • 3 grams Mexican chocolate (Oaxacan chocolate)
  • 3 avocado leaves
  • 3 tablespoons sugar
  • salt


  • On a griddle, char chiles without burning. Toast chile seeds until they set on fire and stir to turn it off. Soak in water to remove smoky flavor.
  • Transfer chiles and chile seeds to a blender. Add a bit of soaking water. Blend until smooth. Set aside.
  • On the griddle, toast onion, garlic, tomatoes, and tomatillos until soft.
  • Transfer onion, garlic, tomatoes, and tomatillos to a blender and blend until a smooth and homogenous mixture is obtained. Set aside.
  • Heat a small saucepan with lard. Fry plantain, tortilla, and bread. Add sesame seeds, peanuts, almonds, pumpkin seeds, raisins, cloves, allspice, cinnamon, cumin, nutmeg, thyme, heirloom oregano, marjoram, and bay leaf. Cool. Transfer ingredients to a blender. Add chicken broth and blend until smooth. Set aside.
  • Heat more lard over high heat. Fry chile paste and ground dried fruits. Cook for 15 minutes.
  • Add mixture made with tomato, tomatillo, garlic, and onion. Add chocolate and dissolve. Add avocado leaves, sugar, and coarse salt. If needed, add a bit more chicken broth until fat is rendered out.
  • Stir constantly. Serve Oaxacan mole negro with traditional red rice and chicken, enchiladas or pulled pork.


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