Authentic Mexican Mole Negro

Recipe

Authentic Mexican Mole Negro

Savory Delight: A Journey into the Depths of Mexican Mole Negro

4.8 out of 5

Indulge in the rich and complex flavors of Mexican cuisine with this authentic Mole Negro recipe. This traditional dish is a labor of love, combining a variety of ingredients to create a velvety, dark sauce that is both savory and slightly sweet.

Jan Dec
Sauce› Mole negro
Cuisine of the Americas› North American cuisine› Mexican cuisine

Preparation time

30 minutes

Cooking time

3 hours

Total time

3 hours and 30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Gluten-free, Dairy-free, Nut-free (if almonds and peanuts are omitted), Vegan (if vegetable broth is used), Vegetarian

Allergens

Tree nuts (almonds), Peanuts, Sesame seeds

Not suitable for

Paleo, Keto, Low-carb, High-protein, Raw food diet

Ingredients

  • 4 dried ancho chilies (seeds and stems removed)
  • 2 dried pasilla chilies (seeds and stems removed)
  • 2 dried mulato chilies (seeds and stems removed)
  • 1/2 cup (75g) almonds
  • 1/4 cup (35g) sesame seeds
  • 1/4 cup (35g) pumpkin seeds
  • 1/4 cup (35g) raisins
  • 1/4 cup (35g) peanuts
  • 1/4 cup (35g) unsweetened cocoa powder
  • 4 cloves garlic
  • 1 small onion, chopped
  • 2 tablespoons (30ml) vegetable oil
  • 2 slices stale bread
  • 2 corn tortillas
  • 2 cups (470ml) chicken or vegetable broth
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 whole allspice berries
  • 1 teaspoon (5g) dried oregano
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) ground coriander
  • 1/2 teaspoon (2.5g) ground black pepper
  • 1/4 teaspoon (1.25g) ground cloves
  • 1/4 teaspoon (1.25g) ground nutmeg
  • 1/4 teaspoon (1.25g) ground anise seeds
  • 1/4 teaspoon (1.25g) ground cinnamon
  • 1/4 teaspoon (1.25g) ground allspice
  • 1/4 teaspoon (1.25g) ground cardamom
  • 1/4 teaspoon (1.25g) ground ginger
  • 1/4 teaspoon (1.25g) ground turmeric
  • 1/4 teaspoon (1.25g) ground paprika
  • 1/4 teaspoon (1.25g) ground chili powder
  • 1/4 teaspoon (1.25g) ground cayenne pepper
  • 1/4 teaspoon (1.25g) ground cloves
  • 1/4 teaspoon (1.25g) ground nutmeg
  • 1/4 teaspoon (1.25g) ground anise seeds
  • 1/4 teaspoon (1.25g) ground cinnamon
  • 1/4 teaspoon (1.25g) ground allspice
  • 1/4 teaspoon (1.25g) ground cardamom
  • 1/4 teaspoon (1.25g) ground ginger
  • 1/4 teaspoon (1.25g) ground turmeric
  • 1/4 teaspoon (1.25g) ground paprika
  • 1/4 teaspoon (1.25g) ground chili powder
  • 1/4 teaspoon (1.25g) ground cayenne pepper
  • 1/4 teaspoon (1.25g) ground cloves
  • 1/4 teaspoon (1.25g) ground nutmeg
  • 1/4 teaspoon (1.25g) ground anise seeds
  • 1/4 teaspoon (1.25g) ground cinnamon
  • 1/4 teaspoon (1.25g) ground allspice
  • 1/4 teaspoon (1.25g) ground cardamom
  • 1/4 teaspoon (1.25g) ground ginger
  • 1/4 teaspoon (1.25g) ground turmeric
  • 1/4 teaspoon (1.25g) ground paprika
  • 1/4 teaspoon (1.25g) ground chili powder
  • 1/4 teaspoon (1.25g) ground cayenne pepper
  • 1/4 teaspoon (1.25g) ground cloves
  • 1/4 teaspoon (1.25g) ground nutmeg
  • 1/4 teaspoon (1.25g) ground anise seeds
  • 1/4 teaspoon (1.25g) ground cinnamon
  • 1/4 teaspoon (1.25g) ground allspice
  • 1/4 teaspoon (1.25g) ground cardamom
  • 1/4 teaspoon (1.25g) ground ginger
  • 1/4 teaspoon (1.25g) ground turmeric
  • 1/4 teaspoon (1.25g) ground paprika
  • 1/4 teaspoon (1.25g) ground chili powder
  • 1/4 teaspoon (1.25g) ground cayenne pepper

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 20g, 3g
  • Carbohydrates (total, sugars): 35g, 10g
  • Protein: 10g
  • Fiber: 8g
  • Salt: 1g

Preparation

  1. 1.
    Heat a dry skillet over medium heat and toast the dried chilies for 1-2 minutes on each side until fragrant. Remove from heat and soak the chilies in hot water for 15 minutes to soften.
  2. 2.
    In the same skillet, toast the almonds, sesame seeds, pumpkin seeds, raisins, and peanuts until lightly browned. Transfer to a plate and set aside.
  3. 3.
    In a blender or food processor, combine the toasted nuts and seeds, raisins, cocoa powder, garlic, and onion. Blend until a thick paste forms.
  4. 4.
    Heat the vegetable oil in a large pot over medium heat. Add the nut and seed paste and cook for 5 minutes, stirring constantly.
  5. 5.
    Tear the stale bread into small pieces and add it to the pot along with the corn tortillas. Cook for another 2 minutes, stirring continuously.
  6. 6.
    Drain the soaked chilies and add them to the pot, along with the chicken or vegetable broth. Stir well to combine.
  7. 7.
    Add the cinnamon stick, cloves, allspice berries, dried oregano, ground cumin, ground coriander, ground black pepper, ground cloves, ground nutmeg, ground anise seeds, ground cinnamon, ground allspice, ground cardamom, ground ginger, ground turmeric, ground paprika, ground chili powder, ground cayenne pepper to the pot. Stir to combine.
  8. 8.
    Reduce the heat to low and simmer the sauce for 2-3 hours, stirring occasionally, until it thickens and the flavors meld together.
  9. 9.
    Remove the cinnamon stick, cloves, and allspice berries from the pot. Allow the sauce to cool slightly.
  10. 10.
    Transfer the sauce to a blender or food processor and blend until smooth. If needed, add a little more broth to achieve the desired consistency.
  11. 11.
    Return the sauce to the pot and simmer for an additional 10 minutes to heat through.
  12. 12.
    Serve the Mole Negro over grilled chicken, turkey, or roasted vegetables. Garnish with sesame seeds and serve with warm tortillas or rice.

Treat your ingredients with care...

  • Almonds — Toasting the almonds enhances their flavor. Make sure to keep an eye on them while toasting to prevent burning.
  • Chilies — Soaking the dried chilies in hot water helps to soften them and makes them easier to blend into the sauce.
  • Cocoa powder — Use unsweetened cocoa powder to add a subtle bitterness and depth of flavor to the Mole Negro.
  • Sesame seeds — Toast the sesame seeds until they turn golden brown to bring out their nutty flavor.
  • Corn tortillas — Stale tortillas work best in this recipe as they absorb the flavors of the sauce without becoming mushy.

Tips & Tricks

  • For a spicier Mole Negro, add a pinch of ground chipotle pepper or extra cayenne pepper.
  • If the sauce becomes too thick during cooking, add a little more broth to thin it out.
  • Leftover Mole Negro can be stored in the refrigerator for up to 5 days or frozen for future use.
  • The flavors of Mole Negro deepen and develop over time, so it tastes even better the next day.
  • Serve the Mole Negro with warm tortillas or rice to soak up the delicious sauce.

Serving advice

Serve the Mole Negro as a main dish with grilled chicken, turkey, or roasted vegetables. Accompany it with warm tortillas or rice to fully enjoy the flavors and textures of this traditional Mexican delicacy.

Presentation advice

Garnish the Mole Negro with a sprinkle of toasted sesame seeds for an added visual appeal. Serve it in a deep dish or bowl to showcase its rich, dark color. Pair it with vibrant green vegetables or a colorful salad to create a visually striking presentation.

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