Name: Oaxacan Black Mole
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 dried mulato chiles, stems and seeds removed; 3 dried pasilla (or chilhuacle negro) chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 2 dried guajillo chiles, stems and seeds removed; 3 cups hot water for soaking; 2 Roma tomatoes; 1 medium white onion, quartered; 6 garlic cloves, unpeeled; 2 tomatillos, husked and rinsed; 1/4 cup lard or vegetable oil; 2 cinnamon sticks (about 2 inches each); 6 whole cloves; 1 teaspoon black peppercorns; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 star anise pod; 1/2 teaspoon Mexican oregano; 1/4 cup sesame seeds; 1/4 cup blanched almonds; 2 tablespoons unsalted peanuts; 2 tablespoons raisins; 1 ripe plantain, peeled and sliced 1/2 inch thick; 6 cups warm chicken broth, divided; 2 corn tortillas, torn into pieces; 3 ounces Mexican chocolate (such as Abuelita), chopped; 2 tablespoons packed dark brown sugar; 1 (4 to 4 1/2 lb) whole chicken, cut into 8 pieces; 1 1/2 teaspoons fine sea salt, plus more to taste

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Oaxacan Black Mole is one of Mexico's most treasured sauces, a deeply complex blend of dried chiles, toasted spices, nuts, seeds, and Mexican chocolate slowly simmered into a silky, midnight-dark sauce. Served over tender chicken with rice, it represents the pinnacle of Oaxacan home cooking. This recipe is a true labor of love that rewards patience with extraordinary depth of flavor.

Prep Time45 mins

Cook Time120 mins

Total Time165 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
32 gFat
8 gSaturated Fat
35 gCarbs
7 gFiber
12 gSugar
48 gProtein
780 mgSodium
950 mgPotassium
140 mgCalcium
6 mgIron
15 mgVitamin C
180 mcgVitamin A

Ingredients

For the chiles

4 dried mulato chiles, stems and seeds removed
3 dried pasilla (or chilhuacle negro) chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 dried guajillo chiles, stems and seeds removed
3 cups hot water for soaking

For the aromatic base

2 Roma tomatoes
1 medium white onion, quartered
6 garlic cloves, unpeeled
2 tomatillos, husked and rinsed
1/4 cup lard or vegetable oil

For the toasted spices

2 cinnamon sticks (about 2 inches each)
6 whole cloves
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 star anise pod
1/2 teaspoon Mexican oregano

For the nuts, seeds, and fruit

1/4 cup sesame seeds
1/4 cup blanched almonds
2 tablespoons unsalted peanuts
2 tablespoons raisins
1 ripe plantain, peeled and sliced 1/2 inch thick

For the mole and chicken

6 cups warm chicken broth, divided
2 corn tortillas, torn into pieces
3 ounces Mexican chocolate (such as Abuelita), chopped
2 tablespoons packed dark brown sugar
1 (4 to 4 1/2 lb) whole chicken, cut into 8 pieces
1 1/2 teaspoons fine sea salt, plus more to taste

Directions

Toast the chiles one at a time in a dry skillet over medium heat for about 15 seconds per side until fragrant and lightly blistered; do not let them burn. Transfer to a bowl, cover with 3 cups hot water, and soak for 20 minutes until softened.
While the chiles soak, char the tomatoes, onion, garlic, and tomatillos directly over a gas flame or under a hot broiler until blackened in spots, about 8 minutes. Peel the garlic, then transfer everything to a blender with 1/2 cup of the chicken broth.
In the same dry skillet, toast the cinnamon sticks, cloves, peppercorns, cumin, coriander, and star anise over medium-low heat until aromatic, about 2 minutes. Add the oregano for the final 30 seconds, then transfer the spices to the blender. Add the sesame seeds, almonds, peanuts, raisins, plantain, and torn tortillas to the blender as well.
Drain the soaked chiles, reserving the soaking liquid, and add the chiles to the blender along with another 1 cup of broth. Blend on high, adding more broth as needed, until a thick, smooth paste forms. Strain through a fine-mesh sieve, pressing firmly to extract all of the sauce; discard the solids.
Heat the lard in a large heavy pot or Dutch oven over medium heat. Pour in the strained mole sauce and cook, stirring constantly, for 8 to 10 minutes until it darkens and thickens slightly and the raw chile flavor mellows.
Add the remaining 4 cups of chicken broth, the chocolate, and the brown sugar. Bring to a gentle simmer, then add the chicken pieces and salt. Reduce the heat to maintain a low, steady simmer.
Simmer uncovered for 1 hour to 1 hour 15 minutes, stirring occasionally to prevent sticking, until the chicken is fall-off-the-bone tender and the sauce has thickened to coat the back of a spoon. If the sauce gets too thick, add a splash of the reserved chile soaking liquid.
Taste and adjust salt and sugar; the mole should balance deep chile bitterness, warm spice, and gentle sweetness. Serve the chicken with plenty of mole sauce spooned over, accompanied by white rice, warm corn tortillas, and a sprinkle of toasted sesame seeds.

Cook’s Notes

Toast chiles carefully over medium heat; even 10 seconds too long turns them acrid and bitter.
Mole Negro is famously better the next day, so make it a day ahead and reheat gently before serving for the deepest flavor.
If you can find chilhuacle negro chiles, use them in place of pasilla for the most authentic Oaxacan flavor and color.
Straining the sauce is essential for the silky, glossy texture that defines a proper mole negro.
Freeze extra mole sauce in portioned containers for up to 3 months; it thaws beautifully for quick meals.