Mole Negro Dark Mole
Dive into the rich, complex flavors of *Mole Negro Dark Mole*, a traditional Mexican sauce that’s a masterful blend of smoky, sweet, and savory. Featuring a trio of dried chiles—ancho, guajillo, and pasilla—this recipe builds depth with toasted nuts, seeds, and spices like cinnamon and cloves. With additions of caramelized plantain, robust dark chocolate, and a medley of fresh ingredients such as tomatoes, onion, and garlic, every bite delivers a balance of velvety warmth and bold, earthy undertones. Perfectly simmered and blended into a smooth, thick consistency, this versatile sauce is ideal for draping over chicken, pork, or rice. Whether you’re embracing Mexican culinary traditions or looking to elevate your dinner table, this Mole Negro is a show-stopping dish that’s sure to impress.
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Recipe Information
Ingredients
- 5 pieces dried ancho chiles
- 4 pieces dried guajillo chiles
- 3 pieces dried pasilla chiles
- 1 tablespoon sesame seeds
- 0.25 cup raw almonds
- 0.25 cup raw pumpkin seeds (pepitas)
- 4 pieces cloves
- 1 piece cinnamon stick
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 tablespoons lard or vegetable oil
- 3 pieces roma tomatoes
- 1 medium onion
- 4 pieces garlic cloves
- 1 medium plantain, peeled and sliced
- 1 piece corn tortilla
- 1 piece bolillo roll or slice of white bread
- 2 ounces dark chocolate (preferably Mexican chocolate)
- 4 cups chicken or vegetable stock
- 2 teaspoons salt
- 1 tablespoon sugar
Instructions
Remove the stems and seeds from the ancho, guajillo, and pasilla chiles. Place the chiles in a dry skillet over medium heat and toast for 30 seconds per side until fragrant. Avoid burning.
Transfer the toasted chiles to a bowl, cover with boiling water, and let them soak for 20 minutes until softened. Drain and set aside.
In the same skillet, toast the sesame seeds, almonds, and pumpkin seeds for 1-2 minutes until golden and fragrant. Remove and set aside.
Add the cloves, cinnamon stick, and black peppercorns to the skillet, toasting until aromatic, about 1 minute. Combine with the toasted seeds and nuts.
In a small bowl, mix dried oregano and ground cumin. Set aside.
In a large pot, heat lard or vegetable oil over medium heat. Add chopped tomatoes, onion, and garlic. Cook for 8 minutes, stirring occasionally, until softened and slightly caramelized.
Add the sliced plantain, broken corn tortilla, and torn bread to the pot. Continue cooking, stirring frequently, for 4-5 minutes.
Pour 2 cups of chicken or vegetable stock into the pot, then stir in the drained chiles, sesame seed mixture, and spices. Simmer for 15 minutes.
Transfer the mixture to a blender and blend until smooth. You may need to do this in batches.
Return the pureed sauce to the pot. Stir in dark chocolate and cook on low heat for 20 minutes, adding the remaining stock as needed to reach a desired thick but pourable consistency.
Season with salt and sugar, adjusting to taste.
Cook for an additional 10 minutes to meld the flavors. Serve Mole Negro warm over chicken, pork, or rice.
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 7781 mg | 338% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 85.9 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 5623 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
