What is it?

Oaxacan black mole is arguably one of Mexico’s most iconic and complex dishes. This rich, velvety and intensely spicy sauce is known for its deep colour, intoxicating aromas and unique flavour where the spiciness of chili peppers, the sweetness of chocolate and the subtlety of spices harmoniously blend. Traditionally served with chicken or turkey, black mole turns any meal into a real party.

Origin

Mole is an ancestral dish with origins dating back to pre-Hispanic times, but it has been transformed over the centuries, especially after the arrival of the Spanish who brought new ingredients such as almonds and bread. Although each region of Mexico has its own style of mole, Oaxaca is famous for the complexity of its preparations, including the famous mole negro, considered by many to be the king of moles. This dish is an integral part of major celebrations and family celebrations in Mexico, and each family has its version passed down from generation to generation.

Why You’ll Love This Recipe

Preparing a black mole at home is like treating yourself to a sensory journey to the heart of Mexico. You will be seduced by the depth of its flavors, the balance between sweet, salty and spicy, and the richness of the textures. This recipe may seem impressive with its long list of ingredients — dried chilies, various spices, seeds, chocolate — but every step is an opportunity to learn the secrets of authentic and soulful cuisine. With a little patience and organization, you’ll make an exceptional sauce that is sure to impress your guests.

Key Ingredients

• Dried peppers : guajillo, pasilla, cascabel (or chilhuacle if you can find them), to give character and depth.
• Spices : cinnamon, cloves, cumin, star anise, Mexican oregano and thyme — a real travel scent!
• Seeds and nuts : sesame (ajonjolí), almonds, peanuts for texture and taste.
• Dried fruits : raisins for a little sweet touch.
• Mexican chocolate : essential to bring sweetness and roundness to the sauce.
• Tortilla and bread : used to thicken the sauce in the traditional way.
• Broth : to bind all the flavors together.

Conclusion

Oaxacan black mole is much more than just a sauce — it’s a celebration of Mexico’s diversity and cultural richness. Dare to embark on this culinary adventure! This dish is perfect for entertaining or for sharing a unique moment with the family around a festive table.

Ready to get started? Here is the detailed step-by-step recipe for making your own Oaxacan black mole at home.

Oaxaqueño Black Mole Recipe (Mole Negro Oaxaqueño)

Oaxacan black mole is one of Mexico’s most iconic dishes, renowned for its complexity and richness in spices, chiles and chocolate. Perfect for serving with chicken or in enmoladas.

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Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Main

Cuisine Mexican

Servings 8

Ingredients

  

1x2x3x

• 6 Dry Chiles Guajillo
• 6 Dry chiles pasilla
• 6 Chiles Chilhuacle Dry Black (or replaceable by Chile Cascabel)
• 1 tsp Reserved chile seeds (approx.)
• 4 plum tomatoes
• 3 tomatillos
• 1/2 white or yellow onion
• 1 large garlic clove
• oil or manteca (lard) (preferably manteca, otherwise canola or avocado oil)
• 1/3 cup whole almonds, plain or slivered
• 1/3 cup plain peanuts, salt-free
• 1/3 cup Sesame seeds (ajonjolí)
• 2 tbsp pumpkin seeds (pepitas)
• 2 tbsp raisins (passitas)
• cinnamon stick (or 1 tsp ground cinnamon)
• small piece of star anise (or 1/8 tsp ground anise)
• 2 Cloves (or pinch of ground nail)
• 1/4 tsp ground cumin
• 1/4 tsp dried thyme
• 1/4 tsp dried marjoram
• 1/4 tsp dried Mexican oregano
• 1/4 tsp ground black pepper
• 1/4 tsp Jamaica Bay (pimienta Tabasco)
• 1 small avocado leaf (optional)
• 1/4 tsp sugar
• 1 tbsp salt (adjust to taste)
• 1 tablet Mexican chocolate (Abuelita or Ibarra, ~90 g)
• 1 corn tortilla (golden or stale)
• 1 slice white bread (telera, baguette, crustless, golden or stale)
• 2.5 L Chicken Broth (or vegetables)

Instructions

 

• Preheat the oven to 180°C. Clean, devein, and deseed all chiles. Set the seeds aside. Arrange the chiles on a sheet pan and roast until dark (blackened but not burned). Save the seeds for the future.
• Soak the roasted chiles in very hot water to hydrate them for 15–20 min. Drain.
• On a very hot pan (without fat or with a little oil), grill the tomatoes, tomatillos, onion and garlic until golden brown and softened.
• In a large skillet, heat the manteca or oil. Sauté together: almonds, peanuts, sesame seeds, pumpkin seeds, raisins, chile seeds, cinnamon, star anise until golden and fragrant.
• Lightly brown the tortilla and the slice of bread in the same pan.
• Transfer all the grilled/stir-fried ingredients in batches to a blender with a little hot broth. Add the dry spices (cloves, cumin, thyme, marjoram, oregano, black pepper, allspice), avocado leaf (optional), sugar and salt. Mix very finely to obtain a smooth dough.
• Transfer the batter to a large saucepan with the remaining broth. Cook over medium-low heat, stirring constantly to prevent sticking (30–45 min). Adjust the texture with more broth as needed.
• Add the Mexican chocolate bar in pieces and continue cooking, stirring until melted and well incorporated.
• Taste and adjust the seasoning with salt/sugar/spices as needed.
• To serve in enmoladas: Dip each tortilla quickly in the hot mole, top with shredded chicken or vegetarian preparation (sautéed mushrooms), roll or fold. Generously cover with mole. Top with Mexican cream, crumbled cotija/feta cheese, cebolla morada slices, and avocado.

Notes

Counsel

Mole can be stored very well frozen in the form of a thick paste in airtight bags or airtight containers. For a vegetarian/vegan version, replace the broth with vegetable broth and the manteca with vegetable oil.

FAQ:

Q: Can you substitute Mexican chocolate?

A: No, Mexican chocolate gives the texture and authentic taste of mole.

Q: Can we make mole ahead of time?

A: Yes, it’s even better after a day in the fridge!

Mots clés Mole, Oaxaca, Traditional

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