Mole Negro

Deep, smoky heat meets sweet plantain and bittersweet chocolate. Layers of toasted chiles, nuts, and spice fold into a sauce so complex it feels alive. Slow, ritual, unforgettable.

Ingredients

Dried Chiles

Guajillo chiles x 8, stems and seeds removed

Chile de árbol x 2, stems and seeds removed

Mulato or ancho chiles x 4, stems and seeds removed

Seeds and Nuts

Sesame seeds x ⅓ cup, toasted (plus extra for garnish)

Almonds x 7, toasted

Walnuts x ¼ cup, toasted

Fruits and Sweeteners

Raisins x ¼ cup

Ripe plantain x 1, sliced and lightly fried

Mexican chocolate x ¼ tablet (28 g), chopped

Spices and Aromatics

Whole nutmeg x ⅛ piece, grated

Allspice berries x 2

Whole cloves x 3

Cinnamon stick x 1

Fresh ginger x ½ inch piece, or ground ginger x ½ tsp

Thyme x 2 tsp, dried

Oregano x 2 tsp, dried

Fine salt x to taste

Other Ingredients

Lard or vegetable oil x 2 tbsp

Corn tortilla x 1, fried until crisp

Onion x 1 medium, quartered

Garlic x 4 cloves, peeled

Tomato x 1 large, charred

Tomatillos x 2, charred

Avocado leaves x 2

Chicken broth x 4–5 cups, warm

Recipe

Prepare the Chiles

1. Remove stems and seeds from all dried chiles.

2. Toast chiles on a dry skillet over medium heat until darkened and aromatic – do not burn.

3. Soak toasted chiles in warm water for 20 minutes until softened.

Toast the Nuts and Seeds

4. In a dry skillet, toast sesame seeds until golden; transfer to a bowl.

5. Toast almonds and walnuts separately until fragrant and lightly browned.

Prepare the Aromatics

6. In a skillet with a bit of lard or oil, sauté onion, garlic, tomato, and tomatillos until softened and lightly charred.

Fry Bread and Tortilla

7. Fry the slice of bread and the corn tortilla in lard or oil until crisp and golden.

Blend the Mole Paste

8. In batches, combine softened chiles, toasted nuts and seeds, sautéed aromatics, fried bread and tortilla, raisins, plantain, spices, and avocado leaves with warm chicken broth.

9. Blend until smooth, straining if needed for a silky texture.

Cook the Mole

10. In a large heavy pot, heat 1 tablespoon of lard or oil over medium heat.

11. Add the mole paste and cook, stirring constantly, for 15–20 minutes until thick and darkened.

12. Stir in chopped Mexican chocolate. Continue cooking until melted and the mole reaches a velvety, pourable consistency.

To Plate

1. Ladle mole over roast chicken, turkey, or pork.

2. Sprinkle with toasted sesame seeds.

3. Serve warm with rice or fresh tortillas.