Mole negro, translating to “black mole,” is a classic and complex Mexican sauce originating from Oaxaca. Renowned for its rich flavor profile and deep, dark color, mole negro is crafted from a diverse array of ingredients, including dried chilies, sesame seeds, garlic, chocolate, spices, and often even a hint of fruitiness from raisins. This sauce is meticulously prepared, requiring time and patience to achieve its signature taste. Unlike its more commonly known counterpart, mole poblano, which is lighter and sweeter, mole negro boasts a deeper intensity of flavor. Often served with poultry such as turkey or chicken, mole negro is a beloved dish in Mexican cuisine, celebrated for its complexity and depth.
Ingredients
4 dried pasilla chilies
4 dried guajillo chilies
2 dried ancho chilies
4 cups chicken broth
1/2 cup sesame seeds
1/2 cup almonds
1/2 cup pumpkin seeds
1/2 cup raisins
4 cloves garlic
1/2 cup chopped onion
1/2 cup vegetable oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground anise seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground thyme
1/4 teaspoon ground marjoram
1/4 teaspoon ground oregano
Salt, to taste
4 ounces unsweetened chocolate
Directions
Remove the stems and seeds from the dried chilies. Toast them in a dry skillet over medium heat until fragrant, about 2 minutes per side. Place the toasted chilies in a bowl and cover with hot chicken broth. Let soak for 20 minutes.
Toast the sesame seeds, almonds, and pumpkin seeds in the same skillet until golden brown, about 5 minutes. Transfer to a blender or food processor.
Drain the soaked chilies, reserving the soaking liquid. Add the chilies to the blender or food processor along with the raisins, garlic, and onion. Blend until smooth, adding enough of the soaking liquid to make a smooth paste.
Heat the vegetable oil in a large pot over medium heat. Add the chili paste and cook, stirring constantly, for 10 minutes.
Stir in the ground spices and salt. Cook for an additional 5 minutes.
Break the unsweetened chocolate into pieces and add it to the pot. Stir until melted and well combined.
Gradually stir in the remaining chicken broth, about 1 cup at a time, until the mole reaches your desired consistency. Simmer for 30 minutes, stirring occasionally.
Serve the mole negro hot over cooked chicken, turkey, or pork, accompanied by rice and warm tortillas.