Dish
Mole negro
Black mole
Mole negro is made by toasting and grinding a variety of chili peppers, spices, and nuts, which are then simmered with chicken or vegetable stock to create a thick and flavorful sauce. The sauce is then finished with a touch of chocolate, which adds depth and richness to the dish. Mole negro is typically served over chicken or pork, and is a popular dish for special occasions and celebrations.
Origins and history
Mole negro originated in Oaxaca, Mexico and has been a staple in Mexican cuisine for centuries. It is believed to have been created by the indigenous people of the region, who used the ingredients that were readily available to them.
Dietary considerations
Mole negro is gluten-free and can be made vegan by using vegetable stock instead of chicken stock.
Variations
There are many variations of mole negro, with some recipes calling for the addition of fruit, such as plantains or raisins, or even tequila. Some recipes also call for the use of different types of chili peppers, such as ancho or pasilla.
Presentation and garnishing
Mole negro is typically served in a small bowl or on a plate, with the chicken or pork on the bottom and the sauce poured over the top. It is often garnished with sesame seeds or chopped cilantro.
Tips & Tricks
To make the sauce more spicy, add more chili peppers or a dash of hot sauce. For a sweeter version, add a little bit of honey or brown sugar.
Side-dishes
Mole negro is typically served over chicken or pork. It pairs well with rice or tortillas.
Drink pairings
Mole negro pairs well with a glass of red wine, such as Zinfandel or Syrah.
Delicious Mole negro recipes
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