Mole Negro (Oaxacan Black Mole with Chicken)
Local name: Mole negro oaxaqueño
In short: Chicken in Oaxaca's famous black sauce of toasted chiles, nuts, plantain, spices and chocolate. Dark, smoky and deeply savory with a touch of sweetness. It takes about 3 h 45 min in total and makes 8 servings.
- Prep
- 1 h 15 min
- Cook
- 2 h 30 min
- Total
- 3 h 45 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 660 kcal
Mole negro is the pride of Oaxaca, served at weddings, on Day of the Dead and at big family meals. Its near-black color comes from deeply toasted chiles and their seeds, and the flavor is smoky, slightly bitter and a little sweet from plantain and chocolate. Oaxacan cooks use local chilhuacle chiles that are hard to find elsewhere, so this version uses a mix of mulato, pasilla and ancho. Plan on an afternoon, and serve it with rice and tortillas.
Instructions
- Put the chicken, onion, garlic, bay leaves and salt in a large pot with the water. Bring to a boil, skim, then simmer for 25 to 30 minutes until cooked through (74°C/165°F). Lift out the chicken and strain the broth.
- Stem and seed all the chiles, saving 2 tbsp of the seeds. Fry the chiles in 2 tbsp of the oil for 10 to 15 seconds per side until puffed and darkened. Soak them in hot water for 20 minutes and drain.
- Open a window and switch on the fan. Toast the saved chile seeds in a dry skillet over medium heat for 5 to 8 minutes, stirring, until very dark brown and smoking. Soak them in cold water for 10 minutes and drain.
- Fry the plantain in a little oil until deep brown on both sides, then lift out. Fry the almonds, peanuts, raisins and tortillas in separate batches until golden. Toast the 4 tbsp sesame seeds in a dry pan for about a minute.
- Char the tomatillos, tomatoes, onion and unpeeled garlic in a dry skillet for 8 to 10 minutes, turning, until blackened in spots. Peel the garlic. Toast the cinnamon, cloves, peppercorns, thyme and oregano for 30 seconds.
- Blend in batches: first the chiles and seeds with 250 ml (1 cup) of broth, then the nuts, sesame seeds, plantain, raisins, tortillas, charred vegetables and spices with another 250 ml (1 cup). Push both purees through a sieve.
- Heat 3 tbsp oil in a wide heavy pot over medium heat. Add the chile puree, which will spatter, and cook for 10 minutes, stirring constantly. Add the second puree and cook for 10 minutes more until dark and thick.
- Stir in 750 ml (3 cups) of broth, the chocolate, sugar and vinegar. Simmer on low for 40 minutes, stirring often, until the mole is glossy and coats a spoon. Add broth if it thickens too much and season with salt.
- Add the chicken and warm it in the sauce for 10 to 15 minutes. Serve with the sauce spooned over, a sprinkle of sesame seeds, rice and warm tortillas.
Tips
- Do not skip the ventilation when toasting the seeds. The smoke is sharp, and the seeds should be nearly black but not turned to ash.
- Leftover mole is excellent thinned with broth and poured over tortillas for enmoladas, or used as a sauce for tamales.
Questions and answers
What is the difference between mole negro and mole poblano?
Mole negro, from Oaxaca, is darker, smokier and less sweet, with its black color coming from deeply toasted chiles and seeds. Mole poblano is browner, fruitier and a little sweeter.
Can I make mole negro ahead of time?
Yes. The sauce keeps for 5 days in the fridge and 3 months in the freezer, and the flavor deepens overnight. Loosen it with broth when you reheat it.
Is mole negro spicy?
It is mild to medium. The chiles are dried and mostly seeded, so the sauce tastes smoky and complex rather than fiery.
How long does it take to make Mole Negro (Oaxacan Black Mole with Chicken)?
About 3 h 45 min in total: 1 h 15 min of preparation and 2 h 30 min of cooking.
How many calories are in Mole Negro (Oaxacan Black Mole with Chicken)?
About 660 kcal per serving, with 40 g of protein, 30 g of carbohydrates and 43 g of fat. These values are estimates.
Nutrition per serving
| Calories | 660 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 30 g |
| Fat | 43 g |
| Fiber | 7 g |
| Sugar | 13 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
