📖The Story Behind
Mole negro is traditionally served at weddings, baptisms, and other celebrations in Oaxaca. The recipe varies from family to family, with some containing over 30 ingredients. It represents the perfect blend of indigenous and colonial influences.
🎨Flavor Profile
ComplexSpicyChocolateSmoky
Ingredients
0 itemsNo ingredients listed
Instructions
1
- Toast dried chilies (mulato, pasilla, negro) in a dry pan until fragrant.
2
- Toast sesame seeds, cumin, peppercorns, and cloves.
3
- Fry bread and plantain until golden.
4
- Blend all toasted ingredients with chicken broth.
5
- Simmer for 2-3 hours, stirring occasionally.
6
- Add chocolate in the last 30 minutes.
7
- Serve over turkey, chicken, or pork with rice and tortillas.
💡Pro Tips
Toast chilies until very fragrant but not burnt
Use a traditional molinillo to emulsify
The flavor improves if made a day ahead
🔧Equipment Needed
🍳
Large pot🍳
Blender🍳
Comal🍳
MolinilloQuick Info
🥗Dietary Info
Gluten-Free
Actions
More Recipes to Try
View All
35 min
Miso-Glazed Black Cod
Silky, buttery fish with an intense umami glaze inspired by Nobu's legendary dish
45 min
Truffle Risotto
Creamy Arborio rice finished with luxurious truffle shavings
180 min
Tagine of Lamb with Apricots
Sweet and savory Moroccan stew with tender lamb, dried apricots, and warming spices
55 min
Pad Thai
Thailand's most famous street food, a perfect balance of sweet, sour, and savory