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Mole Negro

Serves
4
Difficulty
Medium

Known for its deep, rich flavor and dark color (hence the name "negro" meaning black), Mole Negro is a combination of various chilies, spices, chocolate, and other ingredients that come together to create a sauce with incredible depth and complexity. 

Mole Negro holds a special place in Oaxacan culture and Mexican cuisine as a whole. It is one of the "seven moles of Oaxaca," each with its own distinctive flavor and preparation. The careful preparation and variety of ingredients make mole negro an expression of Mexico’s rich culinary traditions, particularly in Oaxaca, which is often called the "land of the seven moles."

Additional details

  • 6 large ancho chillies, stem and seeds off
  • 2 large tomatoes
  • 2 tomatillos
  • 1 medium onion
  • 1 plantain
  • 4 small garlic cloves
  • 1/3 cup sesame seeds
  • 1/3 cup walnuts
  • ½ cup blanched almonds
  • ½ tsp dried oregano
  • 1 tbsp dried epazote
  • 1 small stick cinnamon
  • 3 cloves
  • 5 black peppercorns
  • 10 tbsp vegetable oil
  • 4 tbsp water
  • For the Mole
  • 4 chicken thighs with skin and bone
  • 2 tomatoes
  • ½ onion
  • 2 garlic cloves
  • 1 tbsp salt
  • Water
  • Cool Chile Corn Tortillas

Additional details

    To make mole negro

    1. Place the chicken thighs in a large cast iron pot and add 2 tomatoes cut in half, half an onion, garlic cloves and salt.

    2. Bring this to a boil and remove any impurities. Cook the chicken for 40 minutes and set aside.

    3. Heat another cast iron pot and add the mole paste, then using a ladle add ladles of the chicken stock and dissolve the mole paste. Cook for around 30 minutes, making sure to add some chicken stock from time to time.

    4. The mole has to have a thick smooth consistency similar to homemade custard. Remove the skin from the chicken thighs and add them to the mole, once this has reached a nice consistency.

    5. Serve with a delicious tomato rice and warm corn tortillas to scoop the last of the mole negro sauce from the plate. 

    To make the mole negro paste

    1. Heat a large frying pan on high heat and start toasting the ancho chillies, making sure to turn them around to toast evenly. Remove until they are black. Set aside.
    2. Then in the same frying pan, toast the almonds, walnuts and sesame seeds and set aside.
    3. Using the same frying pan heat 5 tbsp vegetable oil and fry the tomatoes, onion, plantain and garlic cloves. Fry each ingredient individually.
    4. Add all the ingredients in a high-speed blender: Toasted ancho chillies, spices, vegetables. Add 4 tbsp water and blend until very smooth. The result will be a dark brown thick sauce.
    5. Heat 5 tbsp vegetable oil and add the mole sauce. Fry stirring constantly until the sauce change colour from dark brown to black and all liquid has gone and has become a paste. This is the mole negro paste that can be store in the fridge for up to 3 weeks.


    Enjoy!