World Flavors Cookbook

Mole Negro Oaxaqueño

The most complex of Oaxaca's seven moles — a ceremonial black sauce of charred chilies, chocolate, plantain, nuts, seeds, and spices, simmered for hours until dark and velvety.

Cuisine: Mexico

Ingredients

• 8 dried chilhuacle negro chilies
• 4 dried mulato chilies
• 4 dried pasilla chilies
• 3 tomatoes, roasted
• 3 tomatillos, roasted
• 1 onion, roasted
• 1 head garlic, roasted
• 1 ripe plantain, fried
• 50g raisins
• 50g almonds
• 50g sesame seeds
• 30g pumpkin seeds
• 1 corn tortilla, charred black
• 30g Mexican chocolate
• 1 cinnamon stick
• 4 cloves
• 1 tsp cumin
• 1.5L chicken or turkey broth
• Lard or oil
• Salt, sugar

Instructions

1. Toast dried chilies on a comal until blackened (some should be charred). Soak in hot water 30 minutes.
2. Roast tomatoes, tomatillos, onion, and garlic until deeply charred.
3. Fry plantain, raisins, almonds, sesame seeds, and pumpkin seeds separately.
4. Char a tortilla until completely black.
5. Blend soaked chilies with roasted vegetables, fried ingredients, charred tortilla, cinnamon, cloves, and cumin. Blend in batches until very smooth.
6. Fry the paste in lard, stirring constantly, 20-30 minutes until it darkens.
7. Add broth gradually. Simmer 1-1.5 hours.
8. Add chocolate. Season with salt and a pinch of sugar.
9. Serve over turkey or chicken with rice.