Mole Negro Oaxaqueño
Mole Negro
The darkest and most complex of Oaxaca's seven moles — a paste of nearly 30 ingredients including multiple dried chiles, chocolate, charred tortilla, and burnt chile mulato, simmered for hours into a rich black sauce served over turkey or chicken.
- Total
- 3 hr 30 min
- Serves
- 8
- Level
- Hard
Prep 1 hr 30 min · Cook 2 hr
Ingredients
Method
Char one chile mulato directly in the flame until blackened (this gives mole negro its color). Toast remaining chiles on a comal. Soak all in hot water 30 min.
About 35 min
Toast tomatillos, garlic, and onion on the comal until charred. Char the corn tortilla until burnt.
About 15 min
Blend soaked chiles, charred vegetables, burnt tortilla, and chocolate with 2 cups broth in batches until very smooth.
About 15 min
Heat lard in a heavy-bottomed pot. Pour in the black mole paste carefully — it will splatter. Fry stirring for 15 minutes over medium heat.
About 20 min
Add turkey/chicken and remaining broth. Simmer covered for 1 hour until meat is tender and sauce is deeply flavored. Adjust salt.
About 1 hr
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 34 g
- Carbs
- 28 g
- Fat
- 26 g
- Fibre
- 6 g
- Sodium
- 560 mg
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Recipe by Boon Tools.