Mole Negro Oaxaqueño: The Dark Soul of Oaxaca’s Culinary Heart
This Mole Negro Oaxaqueño recipe brings the deep, rich flavors of Oaxaca straight to your kitchen. Made with a blend of dried chiles, spices, nuts, plantain, and Mexican chocolate, this simplified version captures the heart of Oaxaca’s most iconic mole. Traditionally served over chicken or turkey with rice and tortillas, it’s a soulful, celebratory dish that honors centuries of culinary heritage. Perfect for special occasions or whenever you crave something legendary
Ingredients
- For the Mole:
- 5 dried mulato chiles
- 5 dried pasilla chiles
- 4 dried ancho chiles
- 1 dried chipotle chile optional for heat
- 3 tablespoons lard or vegetable oil
- 1 small white onion chopped
- 3 garlic cloves peeled
- ¼ cup raisins
- ¼ cup raw almonds
- ¼ cup sesame seeds
- ¼ cup pumpkin seeds pepitas
- 1 corn tortilla torn
- 1 slice of white bread torn
- 1 ripe plantain sliced
- 1 cinnamon stick
- 3 whole cloves
- 5 whole black peppercorns
- ½ teaspoon anise seeds
- ½ tablet Mexican chocolate like Ibarra
- 2 cups chicken broth plus more as needed
- Salt to taste
- For Serving:
- Cooked chicken or turkey
- Warm corn tortillas
- Steamed rice optional
Instructions
- Prep the chiles: Remove stems and seeds from all dried chiles. Toast them lightly in a dry pan over medium heat, just until fragrant—don’t let them burn. Then soak in warm water for 20 minutes.
- Toast & fry: In a large skillet, heat the lard or oil. One by one, toast the almonds, sesame seeds, pumpkin seeds, raisins, tortilla, bread, plantain, onion, and garlic until golden or fragrant. Set aside.
- Grind the spices: Toast the cinnamon stick, cloves, peppercorns, and anise seeds until aromatic. Grind in a spice grinder or mortar and pestle.
- Blend in batches: In a blender, combine the soaked chiles with the fried ingredients, ground spices, and a bit of chicken broth. Blend until smooth. Strain if needed.
- Simmer the mole: In a large pot, pour in the blended mole and simmer over low heat for 1.5 to 2 hours, stirring frequently. Add more broth if it gets too thick.
- Add the chocolate: Near the end of cooking, stir in the chocolate and let it melt completely into the sauce. Season with salt to taste.
- Serve: Spoon the mole over chicken or turkey and serve with rice and warm tortillas. This dish is best shared with people who appreciate the deep, dark magic of Oaxacan cuisine.
- Steamed rice (optional)