Mole Negro
intro
Rich, smoky, complex Oaxacan black mole, slow-simmered with dried chiles, chocolate, and warm spices, served over tender chicken for a beloved traditional meal.
Ingredients
Steps
Toast and rehydrate chiles
Heat a dry cast-iron comal or skillet over medium-low heat (150°C/300°F). Toast all dried chiles (mulato, ancho, pasilla, chipotle meco) for 15-20 seconds per side, pressing flat with a spatula until fragrant, taking extreme care not to burn them (burnt chiles create irreversibly bitter mole). Transfer toasted chiles to a large heatproof bowl, cover with 1 liter of hot (not boiling, 80°C/175°F) water, weigh down with a small plate to keep chiles submerged, and soak for 30 minutes until fully softened. Drain, reserving 240ml (1 cup) of soaking liquid, and remove all stems and seeds from the rehydrated chiles.
Toast spices and aromatics
In the same dry skillet over medium-low heat (150°C/300°F), toast 3 tablespoons of sesame seeds for 1 minute, stirring constantly, until light golden and nutty-smelling, then transfer to a high-speed blender; set aside the remaining 0.5 tablespoon sesame seeds for garnish. Next, toast pumpkin seeds for 45 seconds until puffed and lightly golden, add to the blender. Toast the canela stick, whole cloves, black peppercorns, and dried oregano for 10 seconds until fragrant, then add to the blender. Add 15ml (1 tablespoon) of lard to the skillet, raise heat to medium (175°C/350°F), and fry the chopped onion, garlic, sliced plantain, raisins, and torn tortilla for 5 minutes, stirring occasionally, until onion is translucent and plantain edges are caramelized, then transfer all cooked ingredients to the blender.
Roast produce and blend base
Place whole tomatoes and husked tomatillos directly on the comal over medium heat (175°C/350°F), roasting for 8 minutes and turning occasionally, until skins are blackened in spots and flesh is soft. Add roasted tomatoes, tomatillos, drained rehydrated chiles, and 120ml (1/2 cup) of reserved chile soaking liquid to the blender with the toasted ingredients. Blend on high speed for 3-4 minutes, adding up to 120ml (1/2 cup) more reserved soaking liquid as needed, to create a completely smooth, thick puree. Pass the puree through a fine-mesh sieve into a large bowl, pressing with a spatula to extract all liquid, and discard any tough skins or seed residue left in the sieve.
Sear chicken thighs
Heat 30ml (2 tablespoons) of lard in a large heavy-bottomed Dutch oven over medium-high heat (190°C/375°F). Pat chicken thighs completely dry with paper towels, season with 1/2 teaspoon of fine sea salt, then place skin-side down in the hot lard. Sear for 4 minutes per side, until deep golden brown on both the skin and flesh sides. Transfer seared chicken to a clean plate and set aside.
Slow-simmer the mole
Lower heat under the Dutch oven to medium (175°C/350°F), add the remaining 15ml (1 tablespoon) of lard, then pour in the sieved mole puree. Fry the puree for 8 minutes, stirring constantly, until it darkens to a deep chocolate-brown shade and thickens slightly. Stir in 1.5 liters of chicken broth, chopped dark Mexican chocolate, remaining 1 teaspoon of sea salt, and granulated sugar, stirring continuously until the chocolate is fully melted. Return seared chicken thighs to the pot, bring the liquid to a gentle low simmer, then reduce heat to low (120°C/250°F), cover, and cook for 2 hours, stirring the mole every 20 minutes to prevent sticking and scorching on the pot bottom, until the sauce is thick, glossy, and coats the back of a spoon.
Rest and serve mole
Turn off the heat, let the mole rest uncovered for 15 minutes to allow flavors to fully meld. Taste and adjust salt if needed. Serve 1 chicken thigh per plate, ladle 120ml (1/2 cup) of mole sauce over the top, and garnish with the reserved toasted sesame seeds alongside warm corn tortillas if desired.
Tips
2.Stir the mole all the way to the bottom of the pot every 20 minutes during the low simmer; the thick puree scorches very easily, and burnt mole will ruin the entire batch.
3.Mole’s flavor improves dramatically after resting: for the best results, make the dish 1 day ahead, store it covered in the refrigerator, and reheat gently before serving to allow the layered flavors to fully integrate.
OMG y’all, I spent all Sunday making this for my extended family dinner and everyone was licking their plates! I was so intimidated by the 3+ hour cook time and long ingredient list, but the step-by-step instructions made it totally doable. The depth of flavor is insane — that little hint of chocolate and chile is chef’s kiss. SO good, even my picky 7 year old asked for seconds! 10/10 will make again for our next potluck.
This was a labor of love for sure! Blocked off a whole Saturday afternoon to make it, and while it was way more work than my usual weeknight meals, the payoff was unreal. I served it over shredded chicken with rice and beans, and my husband said it’s better than the mole we had on our Oaxaca trip last year. Game changer for special occasion dinners!
Took a stab at this for my buddy’s birthday cookout, and I was shocked how much everyone went crazy for it. I will say, don’t skip the toasting step for the spices and chiles — I almost rushed that part and I can tell that’s what gives it that deep, rich taste. Will be making this again for sure, just need to set aside more time next go round, I ran 30 minutes over lmao
I’ve been chasing the perfect mole negro ever since I studied abroad in Oaxaca 10 years ago, and this is the closest I’ve ever gotten at home! I was nervous I’d mess up the balance of sweet, savory, and spicy, but the ratios were spot on. My abuela even called to ask for the recipe after I brought leftovers to her house!
Made this for my dorm’s international food night and people were lined up for seconds! I will admit it was way harder than the TikTok recipes I usually follow, I burned the first batch of chiles oops, but the second try came out perfect. Used leftover mole to make enchiladas a couple days later for meal prep and it slapped just as good.
Brought this to my office potluck last week and it was the first dish gone! I had three people ask me for the recipe before I even left the break room. The only heads up I’ll give is that the ingredient list is super long, so do a pantry check before you head to the store — I had to run back out for sesame seeds halfway through prep 😂
Taste was great, don’t get me wrong, but 3.5 hours of cook time is just not realistic for me on a regular basis. I followed the recipe exactly and the flavor was amazing, but I don’t know if I’ll have it in me to make this more than once a year for a big holiday. Maybe a shortened version sometime?
My grandma used to make mole negro for every Día de los Muertos gathering, and I’ve been too scared to try making it myself since she passed. This recipe tasted exactly like hers — I cried a little when I took the first bite. Thank you so much for sharing such a thoughtful, authentic recipe, it means more than I can say.
SO good! I paired this with slow roasted pork shoulder instead of chicken and it was a match made in heaven. The sauce is so complex — you get a little heat, a little chocolate, a little nuttiness from the sesame seeds, every bite is different. Worth every minute of stirring and chopping, trust me.
Help! I was making this last night and my sauce came out super grainy even after blending for like 10 minutes. Did I do something wrong? Flavor was still good but the texture was off, I want to nail it for my wife’s birthday dinner next week.
I was worried this wouldn’t hold up for meal prep but wow, it gets even better after a day or two in the fridge! I made a big batch on Sunday, portioned it out with chicken and cauliflower rice, and ate it all week for lunch. The flavors meld so much as it sits, 10/10 for anyone who likes to prep meals ahead.
Added an extra chile de árbol because I love extra heat, and it was perfect for my taste buds! If you’re a spice wimp, stick to the recipe as written, but if you live for that burn, a little extra chile goes a long way. This is now my go-to mole recipe, no question.
Made this for my partner’s birthday date night in, and they said it’s the best meal I’ve ever cooked for them! I set the table with candles, served the mole over roasted turkey, and paired it with a nice mezcal paloma. Fanciest home cooked meal I’ve ever pulled off, felt like a real chef!
I was shocked at how much I spent on all the dried chiles, chocolate, nuts, and spices for this — almost $40 at the grocery store! But when I did the math, it made enough for 8 servings and tasted better than any mole I’ve gotten at a restaurant, which would’ve cost $20 a plate easily. Worth the splurge for a nice dinner!
I grew up eating Southern-style mole (which is basically just chili with a little chocolate, let’s be real) so this was a total revelation! The layers of flavor are unlike anything I’ve ever made before. I served it with cornbread instead of tortillas because that’s what I had in the house, don’t @ me, it was delicious.