Name: Authentic Mole Negro from Oaxaca
Prep time: 45 min
Cook time: 90 min
Yield: 8
Cuisine: Mexico
Ingredients: 6 dried Chilhuacle Negro chiles (or substitute with 4 dried Mulato and 2 dried Pasilla chiles); 4 dried Mulato chiles; 4 dried Pasilla chiles; 1 dried Chipotle chile; 1/2 cup almonds; 1/2 cup peanuts (skin on); 1/2 cup pecans; 1/4 cup sesame seeds (plus extra for garnish); 1/4 cup pumpkin seeds (pepitas); 1 small corn tortilla, stale or dried; 1/4 cup raisins; 1/2 small white onion, roughly chopped; 3 cloves garlic; 1 ripe plantain, sliced; 1/2 teaspoon anise seeds; 1/2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon black peppercorns; 2 whole cloves; 1 stick Mexican cinnamon (approx. 3 inches); 1/4 teaspoon dried thyme; 1/4 teaspoon dried oregano (preferably Mexican); 1/2 teaspoon dried marjoram; 1/2 cup lard or vegetable oil (divided use); 1/2 cup tomato puree; 1/4 cup avocado leaves (toasted and crumbled) or 1 tablespoon dried avocado leaf powder; 1/4 cup tomatillos, husked and rinsed; 3 ounces (approx. 85g) Mexican chocolate (such as Ibarra or Abuelita), chopped; 6-8 cups rich chicken or turkey broth (homemade preferred); Salt to taste

Mole Negro 🇲🇽 Mexico

A rich and complex black mole sauce made with a variety of chili peppers, spices, and chocolate.

Sauce traditional

Made with

Chili peppers spices chocolate nuts

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