Photograph of the finished Mole negro

Mexico · Mole đen Oaxaca Mole negro

Mole negro

2 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 14.1 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 16
  • Photograph of Mexican chocolate (chocolate de mesa) Mexican chocolate (chocolate de mesa) 2.1 oz
  • Photograph of Pumpkin seeds (pepitas) Pumpkin seeds (pepitas) 2.1 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.4 oz
  • Photograph of Raisins Raisins 2.1 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Ripe bananas Ripe bananas 5.6 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Hoja santa leaves Hoja santa leaves 0.3 oz

Method

  1. 1 Remove the chili seeds and set them aside. Roast the chili flesh for 40 seconds on each side, then soak it in hot water for 25 minutes.
  2. 2 Burn the chili seeds separately in a pan until they turn black and the smoke dissipates, rinse quickly under water, and then put them in a mortar; this is what gives mole negro its black color and smoky bitter taste, not chocolate.
  3. 3 Roast pumpkin seeds, sesame seeds, cinnamon, and sliced ripe bananas until slightly browned, then grind them together with chili peppers, charcoal powder, and roasted onions.
  4. 4 Strain the sauce twice through a fine sieve, then fry in oil for 30 minutes, stirring constantly until the sauce thickens like varnish.
  5. 5 Add chocolate, hoja santa leaves, and 300 ml of broth, then cook the chicken for 30 minutes over the lowest heat.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace the chicken cooking step in step 5: after adding chocolate, hoja santa, and broth, cook the chicken under high pressure for 10 minutes, then release the pressure naturally for 10 minutes; keep step 4 as is, fry the sauce open for 30 minutes to achieve the desired dark color and thickness.

Start cooking