Name: Oaxacan Mole Negro
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Yield: 10 servings
Cuisine: Latin American
Ingredients: 8 chilhuacle negro chiles; 4 mulato chiles; 4 pasilla chiles; 2 chipotle chiles; 4 corn tortillas, charred black; 1 plantain, fried; 1/2 cup sesame seeds, toasted; 1/4 cup pumpkin seeds; 1/4 cup almonds; 3 oz Mexican chocolate; 1 tablet Oaxacan chocolate; 4 tomatoes, roasted; 1 head garlic, roasted; 2 onions, roasted; 1 tsp cumin; 1 tsp oregano; 4 cloves; Avocado leaf; Chicken stock; Whole chicken or turkey

The most complex sauce in Mexican cooking. Over 30 ingredients, three days of work, and centuries of history.

The Cultural Story

Mole negro is the crown jewel of Oaxacan cuisine and considered the most difficult mole to make. It combines chilhuacle negro chiles (found only in Oaxaca), chocolate, charred tortillas, plantains, nuts, seeds, and dozens of spices into a sauce so complex it changes flavor with every bite. Traditionally made for Day of the Dead and weddings, it takes three days and multiple generations of knowledge to get right.

Ingredients

8 chilhuacle negro chiles
4 mulato chiles
4 pasilla chiles
2 chipotle chiles
4 corn tortillas, charred black
1 plantain, fried
1/2 cup sesame seeds, toasted
1/4 cup pumpkin seeds
1/4 cup almonds
3 oz Mexican chocolate
1 tablet Oaxacan chocolate
4 tomatoes, roasted
1 head garlic, roasted
2 onions, roasted
1 tsp cumin
1 tsp oregano
4 cloves
Avocado leaf
Chicken stock
Whole chicken or turkey

Instructions

1Toast each chile type separately on a dry comal until fragrant and pliable. Remove seeds and soak in hot water for 30 minutes.
2Char tortillas until completely black. This is not a mistake — the char adds bitter depth and black color to the mole.
3Toast sesame seeds, pumpkin seeds, and almonds separately until golden. Fry the plantain until caramelized.
4Roast tomatoes, garlic, and onions until blackened. Blend everything (chiles, tortillas, nuts, seeds, plantain, roasted vegetables) in batches with chile soaking water.
5In a large pot with lard, fry the blended paste for 30 minutes, stirring constantly. Add chocolate and spices. Add chicken stock gradually.
6Simmer on lowest heat for 2-3 hours, stirring often. The mole should coat the back of a spoon. Season with salt. Serve over chicken or turkey with rice.

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