Mole Negro
The Quirky Foodster Team
Ingredients
- Dried chilhuacle negro chiles (or ancho as substitute) — 6
- Dried pasilla chiles — 3
- Corn tortilla, charred — 1
- Plantain, sliced and fried — 1/2
- Tomatoes and tomatillos, roasted — 200 g each (7 oz each)
- Mexican chocolate — 40 g (1.5 oz)
- Almonds, raisins and sesame seeds — 30 g each (2 tbsp each)
- Chicken stock — 600 ml (2.5 cups)
Method
- Char dried chiles heavily on a dry comal (this intentional deep charring is key to mole negro's black colour) until very
- dark, then soak in hot water 20 minutes; drain.
- Blend charred chiles with charred tortilla, fried plantain, roasted tomato and tomatillo, almonds, raisins and sesame
- seeds, adding stock as needed.
- Strain the mixture into a heavy-bottomed pot.
- Simmer over low heat 45-60 minutes, stirring frequently, until deeply thickened.
- Stir in chocolate until melted; season with salt and simmer 10-15 minutes more.
Cultural Background: The darkest and most complex of Oaxaca's seven celebrated moles, mole negro combines charred chiles (including the deeply smoky chilhuacle negro) with chocolate and warm spices, traditionally requiring an entire day to prepare and reserved for the most special occasions.
Tips: • The deliberate deep charring of ingredients — further than typical mole poblano — is what gives mole negro its signature near-black colour. • This mole traditionally takes many hours and multiple cooking stages in Oaxacan households; this version is a streamlined approach.
Variations: • Adjust the ratio of charred versus fresh ingredients for varying depths of colour and bitterness. • Serve over chicken, pork or as an accompaniment to tamales.
Storage: Refrigerate up to 5 days, or freeze up to 4 months.
Reheating: Reheat gently over low heat, stirring frequently, adding stock if too thick. Nutrition (per serving) Approx. 140 kcal, 3 g protein, 8.5 g fat, 13 g carbohydrate per 100 ml serving.
FAQs: What makes mole negro black? The intentional deep charring of chiles and other ingredients, far beyond typical toasting, which is a defining technique of this specific mole. How many types of mole does Oaxaca have? Oaxaca is famously known for seven distinct traditional moles, of which mole negro is often considered the most prestigious and complex.
- Dried chilhuacle negro chiles (or ancho as substitute) — 6
- Dried pasilla chiles — 3
- Corn tortilla, charred — 1
- Plantain, sliced and fried — 1/2
- Tomatoes and tomatillos, roasted — 200 g each (7 oz each)
- Mexican chocolate — 40 g (1.5 oz)
- Almonds, raisins and sesame seeds — 30 g each (2 tbsp each)
- Chicken stock — 600 ml (2.5 cups)
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