Mole Negro

chefs-mate chefs-mate 0 Comments
Servings: 4 pies Difficulty: Advanced
Jump To Recipe Print Recipe
Rich Oaxacan sauce with dark chocolate, chiles, and toasted seeds
Mole Negro recipe image
Mole Negro recipe image
Print Recipe

Mole Negro

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 pies Calories: 650

Description

Mole Negro is the crown jewel of Mexican cuisine, renowned for its intense, dark color and intricate flavor profile. This recipe captures the essence of traditional Oaxacan cooking by combining roasted chiles, toasted spices, nuts, and bittersweet chocolate. The result is a sauce that balances heat, sweetness, and earthiness in perfect harmony. While often served with turkey or chicken, it also pairs beautifully with pork or even roasted vegetables. The process requires patience and care, particularly when toasting the ingredients to unlock their full potential. This dish is perfect for special occasions, family gatherings, or when you want to impress guests with authentic, home-style Mexican flavors. The deep, smoky notes and subtle sweetness make every bite a memorable culinary experience.

Ingredients

Directions

  1. Soak the dried pasilla chile in hot water for 20-25 minutes until softened, then drain and remove seeds and stems if desired.
  2. Peel the plantains and slice them into 3-inch lengths.
  3. Heat 1 tablespoon of butter in a skillet over medium-high heat.
  4. Sauté the plantain slices until golden brown on both sides, about 3-4 minutes per side.
  5. Transfer the sautéed plantains to a platter lined with paper towels to drain excess oil and set aside.
  6. In a separate non-stick skillet, heat the remaining 3 tablespoons of butter over medium heat.
  7. Toast the pumpkin seeds in the butter, stirring constantly, until they are golden and fragrant, then transfer to a bowl and set aside.
  8. In the same skillet, toast the sesame seeds until lightly golden, then transfer to the bowl with the pumpkin seeds.
  9. Break the champurradas into small pieces.
  10. Place the soaked pasilla chile, toasted pumpkin seeds, toasted sesame seeds, raisins, champurrada pieces, and diced tomatoes into a food processor.
  11. Puree the mixture until completely smooth, scraping down the sides as needed.
  12. Strain the pureed mixture into a casserole dish or heavy-bottomed pot over medium heat to remove any remaining solids.
  13. Add the chopped bittersweet chocolate to the pot, stirring continuously until the chocolate is fully melted and well blended into the sauce.
  14. Season the mole with salt, pepper, and sugar to taste, adjusting the balance of sweetness and saltiness as needed.
  15. Add the sautéed plantains to the mole sauce.
  16. Simmer the mole for 1-2 minutes to allow the flavors to meld and the sauce to thicken slightly.
  17. Serve hot, garnished with additional toasted sesame seeds if desired.

Nutrition Facts

Servings 4 pies

Amount Per Serving
Calories 650kcal
% Daily Value *
Total Fat 45g70%
Saturated Fat 25g125%
Cholesterol 120mg40%
Sodium 150mg7%
Total Carbohydrate 45g15%
Dietary Fiber 8g32%
Sugars 25g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious