Mole Negro

Mole Negro is one of the most iconic dishes from Oaxaca, Mexico. Known for its rich, complex flavors and deep, dark hue, this sauce combines a variety of chiles, spices, nuts, seeds, and chocolate, resulting in a labor of love that is often prepared for special occasions. Traditionally, it is served over cooked chicken, accompanied by rice.

Ingredients

🌶️ 1/2 kg Chile Ancho brand unspecified
🌶️ 1/2 kg Chile Guajillo brand unspecified
🌶️ Guajillo Chili Seeds from the 1/2 kg guajillo chiles
🌿 2 tablespoons Oregano brand unspecified
🌰 200g Sesame Seeds brand unspecified
🧄 6 cloves Garlic brand unspecified
🧅 2 White Onions sliced, brand unspecified
🌶️ 10 Cloves brand unspecified
🍂 1 stick Cinnamon brand unspecified
🧂 Salt brand unspecified
🌿 50g Fine Herbs brand unspecified
🍬 1 cup Sugar brand unspecified
🍫 2 tablespoons Chocolate Powder brand unspecified
🔪 10 Whole Black Peppercorns brand unspecified
🥨 1/2 kg Animal Crackers brand unspecified
🫒 Cooking Oil amount not specified, brand unspecified
💧 Water amount not specified
🍗 Cooked Chicken Pieces e.g., drumsticks, brand unspecified

Instructions

1- Roast Chiles:

• Over an open wood fire, heat a large black pot.
• Roast chile ancho and chile guajillo, stirring with a metal spoon until they are fragrant and very dark.
• Remove and set aside.

2- Roast Sesame Seeds:

• Add sesame seeds to the pot.
• Stir until golden and popping.
• Remove and set aside.

3- Roast Guajillo Chili Seeds:

• Roast the guajillo chili seeds until they are dark and aromatic.
• Remove and set aside.

4- Fry Aromatics and Spices:

• Heat cooking oil in the pot.
• Add sliced onion and garlic, fry until deeply browned.
• Add oregano, fine herbs, cinnamon stick, and black peppercorns.
• Fry briefly and remove.

5- Blend & Strain Chiles:

• Blend roasted chiles with water until smooth.
• Strain the mixture into a large bowl using an orange plastic strainer.
• Press solids for maximum extraction.

6- Blend & Strain Aromatics:

• Blend roasted sesame seeds, guajillo seeds, fried onion, garlic, and herbs with water.
• Strain into the bowl as before.

7- Repeat Blending:

• Re-blend any remaining solids from strainer with more water.
• Strain again.

8- Thicken with Animal Crackers:

• Soften animal crackers with strained mole liquid.
• Blend till smooth and set aside.

9- Cook the Mole:

• Pour all strained mole into the metal pot over the fire.
• Simmer, stirring often with a wooden spatula.

10- Season and Enrich:
- Add sugar, salt, and chocolate powder.
- Stir until dissolved.

11- Add Thickener:
- Stir in the blended cracker mixture into the mole.
- Cook until thick and smooth.

12- Combine with Chicken:
- Add cooked chicken to the mole.
- Ensure pieces are well-coated and heated.

Prep Time: N/A
Cook Time: N/A
Total Time: N/A
Servings: Varies
Equipment:

• Open wood fire traditional cooking method, no brand
• Large black pot/caldero cast iron, no brand
• Large metal pot/stockpot aluminum, no brand
• Large blue/turquoise metal spoon
• Wooden spatula/stirring stick
• Blender old white model, no brand
• Orange plastic strainer with metal mesh
• Knife no brand
• Ladle no brand

Cooking Tips

• Open Fire Flavor: Imparts a unique smoky taste.
• Deep Roasting: Chiles and spices should be very dark but not burnt.
• Smooth Consistency: Multiple blending and straining ensure a sleek texture.
• Thickening Agent: Use animal crackers for a unique flavor and texture.

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Mole Negro