Mole Negro

Name: Mole Negro
Prep time: 60 min
Cook time: 120 min
Total time: 3 h
Yield: 8 servings
Cuisine: Mexico
Ingredients: 5 mulato chillies, charred; 3 ancho chillies, charred; 2 pasilla chillies, charred; 50g dark chocolate; 3 tomatoes, charred; 50g sesame seeds, toasted; 50g almonds, toasted; 6 cloves garlic, charred; 1 onion, charred; 1 tsp cinnamon; 1 whole chicken or turkey; lard for frying

Mexico

The most complex sauce in the world's cuisines. Oaxacan families spend two days making it for celebrations.

Oaxaca's great black mole — a sauce of over 30 ingredients including charred chillies, chocolate, tomato and spices, simmered for hours. Mexico's most complex sauce.

Prep

60 mins

Cook

120 mins

Difficulty

Hard

Calories

500 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

5mulato chillies, charred

3ancho chillies, charred

2pasilla chillies, charred

50gdark chocolate

3tomatoes, charred

50gsesame seeds, toasted

50galmonds, toasted

6 clovesgarlic, charred

1onion, charred

1 tspcinnamon

1whole chicken or turkey

lardfor frying

Method

Toast all chillies until charred. Soak. Blend with all other ingredients.

Fry mole paste in lard for 15 minutes. Add stock gradually. Simmer 1 hour.

Add cooked chicken. Simmer 30 more minutes.

Chef's Tip

Char the chillies until genuinely blackened — this is what makes mole negro, not mole rojo.

Couldn't load comments right now — please refresh.

Your email address will not be published. Required fields are marked *

Mole Negro

Ingredients

Method

Leave a Comment

You may also like