Aug 07

Mole Negro Recipe For A Special Occasion

Mole Negro

Mole Negro

There are lots of types of mole, a famous Mexican sauce, but this one is especially rich in flavor. Mole negro takes a long time to cook and you will need a number of different ingredients, many of which are only available from Mexican food stores or online.

If you want to make something extra special, consider making this mole negro recipe and serving it with chicken or turkey. Do not switch the chilies in this recipe for others because the finished sauce will not have the correct flavor.

What You Need:

  • 2 shredded flour tortillas
  • 2 oz chihuacle negro chilies
  • 1/2 sliced onion
  • 2 oz pasilla chilies
  • 5 1/2 oz mulato chilies
  • 1/2 cup sesame seeds
  • 4 oz chopped tomatilloes
  • 8 chopped plum tomatoes
  • 3 quarts chicken stock
  • 1/4 cup each almonds, peanuts, and sunflower seeds
  • 4 garlic cloves (not peeled)
  • Oil or lard, as required
  • 1 pasilla de Oaxaca chili or a dried chipotle meco chili
  • 3 oz Mexican chocolate
  • 1/2 teaspoon dried thyme
  • 2 cloves
  • 2 slices toasted bread
  • 1 stick cinnamon
  • 1 teaspoon Mexican oregano
  • 1 ripe banana
  • White sugar and salt, as required

How To Make It:

De-seed the chilies and keep the seeds. Fry the seeds and tortilla in a pan over a high heat until they are black, then rinse them under water until the water is clear. Put them in the blender and clean the pan. Add the toast to the blender.

Saute the garlic and onions over a high heat and remove the garlic flesh. Roast the nuts in a 350 degrees F oven until they are fragrant. Heat half an inch of oil or lard to the pan and heat it up. Fry the chilies in batches, and then remove them to paper towels to drain when they lighten. Do not let them burn.

Put the chilies in a bowl and cover them in boiling water. Let them soak for half an hour, then drain them. Put all except quarter of a cup of the toasted sesame seeds in the blender. Add two cups of the stock and puree until smooth. Transfer the mixture to a bowl.

Add the tomatoes, onions, garlic, tomatillos, and quarter of a cup of stock to the blender and blend until smooth. Transfer the mixture into a bowl. Grind the cinnamon and cloves and add them to the blender.

Add the garlic, onion, thyme, oregano, banana, and quarter of a cup of stock and puree until smooth. Transfer the mixture to a bowl. Puree the chilies in a couple of batches in a blender, each batch with two cups of the stock, and transfer to a bowl.

Heat three tablespoons of oil or lard in a big pot, and then add the tomato and tomatillo mixture, stirring all the time and cooking until it is thick. Add the chili mixture and turn the heat down low.

Let it cook until it is thick and dark, stirring it every few minutes. Add the nut mixture and repeat, then add the banana mixture and repeat. Add the chili mixture and repeat.

Add the chocolate and remaining stock, mixing well, then pour everything into a crockpot and cook on low for five or six hours. You could cook it on the stove but be careful about the nuts falling to the bottom and burning because then you will have to start the recipe all over again!

Taste the mole and add salt or sugar if necessary. Strain it and then serve it over cooked chicken or turkey. Sprinkle the rest of the toasted sesame seeds over the top and serve immediately.


Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL:

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