Mole Negro

The Origin

Oaxaca — the land of seven moles. And this is their king.

A Sauce for the Sacred

Mole Negro is not everyday food. It is ceremonial — served at weddings, quinceañeras, funerals, and the Day of the Dead. Families guard their recipes like sacred texts, passing them down through generations.

What makes it "negro" (black)? The chilhuacles negros — a rare dried chile found only in Oaxaca — combined with charred tortillas, chocolate, and over 30 ingredients blended into obsidian depth.

This is not a recipe. This is an act of devotion.

"To make mole negro is to touch the hands of your ancestors."

A Labor of Love

Traditional mole negro takes 2-3 days to prepare. Families often work together, with different members responsible for different components. The final grinding was historically done on a metate (stone grinding slab) — hours of work to achieve that silky texture.

The Ingredients

Yes, there are many. This is mole negro.

The Chiles

The Foundation

6Chilhuacles negrosThe essential Oaxacan chile — no substitute
4Mulato chiles
4Pasilla chiles
2Ancho chiles
1Chipotle chile

The Char (for Blackness)

4Corn tortillasCharred until black
½ cupRaisinsCharred until black
ReservedChile seedsCharred until black

The Nuts & Seeds

½ cupAlmonds
½ cupPeanuts
¼ cupSesame seeds
¼ cupPepitas (pumpkin seeds)

The Aromatics

1White onion, quartered
1 headGarlic, halved
4Roma tomatoes
4Tomatillos

The Spices

1 stickMexican cinnamon (canela)
6Whole cloves
1 tspCumin seeds
1 tspBlack peppercorns
2Whole allspice
1 sprigFresh thyme
2Avocado leavesIf available — adds anise notes

The Sweetness & Depth

3 ozMexican chocolate (Oaxacan if possible)
1Ripe plantain, sliced
½ cupLard or vegetable oil
6 cupsChicken or turkey broth
To tasteSalt and sugar

The Method

This is a marathon, not a sprint. Embrace it.

Toast & Prep Chiles

Stem and seed chiles. SAVE THE SEEDS from chilhuacles negros — you'll char these later.

Toast chiles in a dry skillet until fragrant and pliable (30 seconds per side). Submerge in hot water for 30 minutes.

Char the Elements

Char tortillas directly over flame until blackened. Char raisins and reserved chile seeds in a dry pan until black (watch carefully — they burn fast).

The Secret to Black

The charred elements give mole negro its characteristic color. You want them BURNT — not just toasted. Black.

Roast onion, garlic, tomatoes, and tomatillos under broiler or on comal until charred and soft.

Toast Nuts & Spices

Toast almonds, peanuts, sesame seeds, and pepitas separately until golden. Reserve some sesame for garnish.

Toast whole spices until fragrant (1-2 minutes). Fry plantain slices in lard until caramelized.

Blend

Blend in batches: Rehydrated chiles + soaking liquid, charred elements, roasted vegetables, nuts/seeds, spices, plantain, chocolate. Add broth as needed for blending.

Blend each batch for 3-4 minutes until SILKY smooth. Strain through a fine-mesh strainer. (Traditional: grind on metate.)

Cook the Mole

Heat lard in a large, heavy pot. Pour in the strained mole — it should sizzle aggressively.

Simmer for 1-2 hours, stirring frequently to prevent sticking. Add broth if it gets too thick. The mole should coat a spoon but still flow.

Season with salt and a touch of sugar to balance the bitter notes. Taste constantly.

The Final Taste

You should taste: smoke, chocolate, dried fruit, warmth (not just heat), and a deep, unnameable complexity. If any single flavor dominates, adjust.

Serve

Traditionally served over turkey (guajolote) or chicken. Ladle mole generously. Sprinkle with reserved sesame seeds. Serve with warm tortillas and rice.