📝 About This Recipe
Widely considered the 'King of Moles,' this dark, velvety masterpiece hails from the heart of Oaxaca, Mexico. It is a complex symphony of over twenty ingredients, where the smokiness of charred chilies meets the sweetness of chocolate and the earthy richness of toasted nuts and seeds. This labor of love results in a sophisticated sauce that is simultaneously savory, spicy, and hauntingly deep, representing the pinnacle of Mexican culinary heritage.
🥗 Ingredients
The Chilies
- 6 pieces Chilhuacle Negro chilies (stems and seeds removed; seeds reserved)
- 4 pieces Mulato chilies (stems and seeds removed)
- 4 pieces Pasilla chilies (stems and seeds removed)
Nuts, Seeds, and Spices
- 1/2 cup Almonds (whole, blanched)
- 1/4 cup Peanuts (unsalted, raw)
- 1/2 cup Sesame seeds (unroasted)
- 1/4 cup Pumpkin seeds (Pepitas) (raw, hulled)
- 1 piece Cinnamon stick (preferably Mexican Canela, 3 inches)
- 4 pieces Black peppercorns
- 2 pieces Cloves (whole)
The Aromatics and Thickeners
- 1/2 large White onion (thickly sliced)
- 6 pieces Garlic cloves (unpeeled)
- 1/2 piece Plantain (very ripe, sliced into rounds)
- 1 slice Bolillo roll or baguette (stale, 1-inch thick)
- 1/4 cup Raisins
Liquids and Finishing
- 6-8 cups Chicken or Vegetable stock (warm, high quality)
- 3 ounces Mexican Chocolate (chopped, such as Abuelita or Ibarra)
- 1/2 cup Lard or Vegetable oil (for frying)
- to taste Salt
👨🍳 Instructions
-
1
In a heavy dry skillet over medium heat, toast the dried chilies in batches for 30-60 seconds per side until fragrant but not burnt. Transfer them to a large bowl and cover with hot water to soak for 30 minutes.
-
2
In the same skillet, toast the reserved chili seeds until they turn dark brown and smoky. Be careful to vent your kitchen well as this creates pungent smoke. Once dark, soak them in a small bowl of water for 5 minutes, then drain and reserve; this provides the 'negro' color.
-
3
Heat 2 tablespoons of lard in a large skillet. Fry the almonds and peanuts until golden brown (about 3 minutes). Remove with a slotted spoon. Add the pumpkin seeds and sesame seeds, frying until they pop and turn golden. Remove and set aside.
-
4
In the same fat, fry the onion slices and garlic cloves until charred and softened. Remove the garlic skins after frying. Set the aromatics aside with the nuts.
-
5
Fry the plantain slices and the bread slice in the remaining fat until they are dark golden brown on both sides. These act as the primary thickeners and add a hint of sweetness.
-
6
Toast the cinnamon stick, peppercorns, and cloves in a dry pan for 1 minute until aromatic, then grind them into a fine powder using a spice grinder or mortar and pestle.
-
7
Drain the soaked chilies. In a high-speed blender, process the chilies and the soaked chili seeds with just enough fresh stock to create a very smooth, thick paste. Pass this through a fine-mesh sieve into a bowl.
-
8
Clean the blender. Combine the fried nuts, seeds, onion, garlic, plantains, bread, raisins, and ground spices with 2 cups of stock. Blend until completely smooth and velvety.
-
9
In a large, heavy-bottomed pot or clay cazuela, heat the remaining lard over medium-high heat. Carefully add the chili paste (it will splatter). Stir constantly for 5-8 minutes as the paste darkens and thickens significantly.
-
10
Add the nut and seed puree to the pot. Stir well to incorporate. Lower the heat to medium-low and cook for another 10 minutes, stirring frequently to prevent sticking.
-
11
Gradually whisk in the remaining stock until you reach the consistency of heavy cream. Add the chopped Mexican chocolate and a pinch of salt.
-
12
Simmer the mole, partially covered, for at least 1 hour on the lowest heat setting. Stir every 10 minutes. The mole is ready when a thin layer of oil rises to the surface and the flavors are harmoniously integrated.
💡 Chef's Tips
Always use a high-speed blender and strain your chili paste; the hallmark of a great mole is its perfectly smooth, silt-free texture. If you cannot find Chilhuacle chilies, substitute with extra Guajillo and Pasilla, though the flavor will be slightly less authentic. Be brave when toasting the chili seeds; they must be very dark (almost black) to give the sauce its signature midnight hue. Mole tastes even better the next day, so consider making it 24 hours in advance to let the spices fully bloom. If the sauce becomes too thick, always thin it with warm stock rather than water to maintain the depth of flavor.
🍽️ Serving Suggestions
Serve over poached chicken or roasted turkey for the most traditional Oaxacan presentation. Pair with a side of fluffy red rice and warm, hand-pressed corn tortillas. Enjoy with a glass of smoky Mezcal or a cold Mexican lager to cut through the richness. Garnish with a sprinkle of toasted sesame seeds and thinly sliced white onions. Use leftovers to make 'Enmoladas'—tortillas dipped in mole, folded, and topped with queso fresco.