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Oaxacan Mole Negro
Traditional dish · Mexican
A sophisticated and deeply flavored mole from Oaxaca, known for its dark color and complex profile derived from a specific blend of chiles, including chilhuacle negro, and a touch of fruitiness.
Ingredients
- Chicken or turkey pieces1.5 kg
- Chilhuacle negro chiles, dried6
- Ancho chiles, dried3
- Pasilla chiles, dried2
- Chiles de árbol, dried1
- Tomatoes, Roma4
- Tomatillos, husked4
- Onion, white1/2 medium
- Garlic cloves5
- Almonds1/3 cup
- Pecans1/4 cup
- Sesame seeds1/4 cup
- Cinnamon stick1 small
- Cloves2
- Black peppercorns1/4 teaspoon
- Coriander seeds1/2 teaspoon
- Mexican chocolate30g
- Raisins1/4 cup
- Chicken broth4 cups
- Lard or vegetable oil1/4 cup
- Saltto taste
- Black pepperto taste
- Hoja santa leaf (optional garnish)1
Steps
- 1
Remove stems and seeds from dried chiles. Lightly toast them in a dry skillet until fragrant, being careful not to burn. Soak in hot water for 30 minutes.
- 2
Roast tomatoes, tomatillos, onion, and garlic until softened and slightly charred. Peel garlic.
- 3
Toast almonds, pecans, 1 tablespoon sesame seeds, cinnamon, cloves, peppercorns, and coriander seeds until fragrant.
- 4
Soak raisins in a little warm water for 10 minutes.
- 5
Drain chiles. Combine chiles, roasted vegetables, toasted nuts and spices, soaked raisins, and Mexican chocolate in a blender. Add about 1.5 cups of the chile soaking liquid and blend until extremely smooth. Strain the puree if desired for extra smoothness.
- 6
Heat lard or oil in a large, heavy pot over medium heat. Carefully fry the mole paste for 20-30 minutes, stirring constantly, until it darkens significantly and becomes very aromatic. This step is critical.
- 7
Gradually whisk in the chicken broth until fully incorporated. Bring to a simmer.
- 8
Add the chicken or turkey pieces to the mole sauce. Season with salt and black pepper. Cover and simmer gently for 1.5 to 2 hours, or until the meat is very tender.
- 9
Toast the remaining sesame seeds for garnish.
- 10
Serve the Mole Negro hot, garnished with toasted sesame seeds and optionally a hoja santa leaf. Traditionally served with rice.
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