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Mexican

Mole Negro

Oaxacan black mole with chilies, chocolate, and 20+ ingredients. An all-day project worth every minute.

180 min
Total time
10
Servings
60 min
Prep
120 min
Cook
advanceddinner
Source: Famishly Kitchen

Ingredients

10 servings
  • 4 dried mulato chilies
  • 4 dried pasilla chilies
  • 2 dried chipotle chilies
  • 3 dried ancho chilies
  • 56.7 g dark chocolate
  • 3 tomatoes
  • 3 tomatillos
  • 1 onion
  • 6 cloves garlic
  • 1/2 ripe plantain
  • 30 ml raisins
  • 30 ml pumpkin seeds
  • 30 ml sesame seeds
  • 1 cinnamon stick
  • 2.5 ml cumin
  • 2.5 ml dried thyme
  • 720 ml chicken broth
  • 45 ml lard or vegetable oil

Make it your way

Instructions

Plan my prep
  1. Step 1.Toast and rehydrate chilies. Reserve soaking water.
  2. Step 2.Char tomatoes, tomatillos, onion, and garlic directly on a comal.
  3. Step 3.Fry plantain, raisins, and seeds until golden.
  4. Step 4.Blend everything together in batches with broth.
  5. Step 5.Fry the paste in lard, stirring constantly 15 min.
  6. Step 6.Add more broth and chocolate. Simmer 45 min stirring frequently.
  7. Step 7.Season and adjust consistency.

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