Oaxacan Black Mole – Mole Negro Oaxaqueno

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Servings: 4 servings Difficulty: Advanced
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A rich, complex, and smoky sauce from Oaxaca featuring charred chilies, chocolate, and spices served over tender chicken.
Oaxacan Black Mole - Mole Negro Oaxaqueno recipe image
Oaxacan Black Mole - Mole Negro Oaxaqueno recipe image
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Oaxacan Black Mole – Mole Negro Oaxaqueno

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450
Dietary:
V Vegan

Description

Oaxacan Black Mole is the crown jewel of Mexican cuisine, a sauce of profound depth and complexity. Unlike red or green moles, this version derives its dark hue and smoky flavor from chilies that are toasted until nearly charred. The recipe balances the heat of guajillo, pasilla, and mulato chilies with the sweetness of raisins, plantains, and Mexican chocolate. Aromatics like toasted sesame seeds, peanuts, almonds, and dried fruits create a velvety texture and a layered flavor profile that is simultaneously savory, sweet, and spicy. Traditionally served over poached chicken or turkey, this labor-intensive dish is reserved for the most special celebrations, offering a luxurious and unforgettable dining experience.

Directions

  1. Place the chicken pieces in a large saucepan with the scored garlic heads, sliced onions, and mint sprigs.
  2. Add enough water to cover the ingredients and season with salt.
  3. Bring to a boil, then reduce heat to a simmer. Cover and cook until the chicken is just tender, about 35 minutes.
  4. Strain the broth, reserving it for the sauce. Set the cooked chicken aside.
  5. Remove stems from the dried chilies, slit them open, and remove seeds and veins. Reserve the seeds.
  6. Toast the chilies in a dry pan for about 50 seconds on each side. If using guajillos, toast until almost charred, about 2 minutes.
  7. Rinse the toasted chilies in cold water, cover with hot water, and let soak for 30 minutes.
  8. Toast the reserved chile seeds in an ungreased frying pan over fairly high heat, shaking until browned evenly.
  9. Raise the heat and char the seeds until black. Cover with cold water and soak for 5 minutes, then strain.
  10. Place the strained chile seeds in a blender jar.
  11. Add the broiled tomatoes (unpeeled), soaking water from the chilies, cloves, allspice, thyme, and oregano to the blender.
  12. Heat 2 tablespoons of lard in a small frying pan. Fry the sesame seeds until deep golden, then strain, reserving the fat. Add seeds to the blender.
  13. Blend the mixture until smooth.
  14. Fry the peanuts, almonds, raisins, sliced onion, plantain slices, tortillas, and bread one by one in the remaining lard.
  15. After frying each ingredient, strain the fat and add the fried item to the blender, blending after each addition. Add water or broth as needed to help the blades turn.
  16. Heat 1/4 cup of lard in a heavy pot. Add the blended mixture and fry over medium heat, stirring and scraping the bottom frequently, for 15 minutes.
  17. Meanwhile, blend the soaked chilies with some of their soaking water until smooth.
  18. Add the blended chilies and the Mexican chocolate to the frying sauce. Cook for 5 more minutes.
  19. Add about 4 cups of the reserved chicken broth and simmer for 35 minutes.
  20. Skim any fat that forms on top if desired. Add more broth if the mole is too thick; it should coat the back of a wooden spoon.
  21. Return the cooked chicken to the pot, season with salt to taste, and simmer for 10 minutes longer to heat through.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 8g40%
Cholesterol 120mg40%
Sodium 350mg15%
Total Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 5g
Protein 35g70%

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

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