Black Mole (Oaxaca)

Black Mole Recipe (Oaxaca)

This black mole is an emblem of traditional Oaxacan cuisine, a dish that brings together intense and ancestral flavors, combining peppers, spices, and the characteristic cocoa in a deep and velvety sauce. It is ideal for sharing at family gatherings or special celebrations, where Mexican gastronomy shines brightly.

Preparation time

Organize your time well for this recipe with detailed steps that will lead you to enjoy an authentic experience:

• Preparation: 45 minutes
• Cooking: 2 hours 30 minutes
• Total: 3 hours 15 minutes
• Servings: 8
• Difficulty: Intermediate

Ingredients

For the Black Mole sauce

• 5 dried mulato chilies
• 5 dried pasilla chilies
• 4 dried ancho chilies
• 1 dried chipotle chili (optional for heat)
• 3 tablespoons lard or vegetable oil
• 1 small white onion, chopped
• 3 peeled garlic cloves
• ¼ cup raisins
• ¼ cup raw almonds
• ¼ cup sesame seeds
• ¼ cup pepitas (pumpkin seeds)
• 1 torn corn tortilla
• 1 torn slice of white bread
• 1 ripe plantain, sliced
• 1 cinnamon stick
• 3 whole cloves
• 5 whole black peppercorns
• ½ teaspoon anise seeds
• ½ tablet Mexican chocolate (such as Ibarra)
• 2 cups chicken broth, more if needed
• Salt to taste

To serve

• Cooked chicken or turkey
• Hot corn tortillas
• Steamed white rice (optional)

If you can't find mulato chilies, the ancho chili can be a suitable substitute. The plantain must be very ripe to provide natural sweetness to the sauce; if you can't find plantain, you can use ripe common banana, although the flavor and texture will be different.

Utensils we will use

• Large pot
• Skillet or griddle for toasting
• Strainer
• Blender or food processor
• Large mixing bowl
• Knife and cutting board
• Spoon or spatula for stirring
• Measuring cup
• Serving dish or deep plates

Preparation

1. Prepare and toast the chilies

1. Remove stems and seeds. This fades the bitterness and facilitates the texture of the mole.
2. Toast the chilies. Heat a griddle or skillet over medium heat and toast the chilies until fragrant, being careful not to burn them, as this can make the sauce bitter.
3. Soak the chilies. Place the chilies in warm water for 20 minutes to hydrate and soften them.

2. Toast dry and fresh ingredients

1. Heat the lard or oil in a large skillet over medium heat.
2. Add and toast individually:

• Almonds until golden.
• Sesame seeds until they pop.
• Pumpkin seeds until lightly toasted.
• Raisins until they puff up.
• Tortilla and bread until golden.
• Plantain slices until softened and golden.
• Onion and garlic until fragrant and lightly golden.

3. Grind spices

1. Dry toast the cinnamon, cloves, black pepper, and anise in the skillet until fragrant.
2. Grind in a molcajete or grinder until a fine powder is obtained.

4. Blend the mole

1. Combine the soaked chilies, toasted ingredients, and ground spices in the blender.
2. Gradually add chicken broth to facilitate blending until a smooth sauce is achieved.
3. If the mixture is too thick. Add more broth to achieve the desired texture.
4. Strain the sauce. This ensures a smooth and lump-free mole.

5. Cook the mole

1. Pour the strained sauce into a large pot.
2. Cook over low heat, stirring frequently to prevent sticking and burning.
3. Allow to reduce and thicken for approximately 1.5 to 2 hours.
4. Add the chopped Mexican chocolate in the last few minutes and mix until completely dissolved.
5. Adjust salt to your liking to balance all the flavors.

To finish and serve

Serve the hot mole over cooked chicken or turkey. Accompany with hot corn tortillas and, if you like, a little steamed white rice. The black mole is a dish best enjoyed when shared, taking advantage of its rich flavors that reflect Oaxacan tradition. Mole can be prepared in advance, even improving its flavor by resting overnight.

This video complements the experience by explaining step-by-step some traditional details for an authentic black mole.

Nutritional Information

• Calories: 686 kcal
• Proteins: 16 g
• Fats: 32 g
• Carbohydrates: 59 g
• Fiber: 7 g

Values are approximate per serving and may vary depending on specific ingredients.

7 practical tips for an authentic and tasty Black Mole

1. Toast the chilies well without burning them. This avoids bitter flavors and adds depth.
2. Soak the chilies for at least 30 minutes. Allows softening and activating the flavor without bitterness.
3. Use lard if possible. Adds flavor and texture that vegetable oil does not fully provide.
4. Do not rush the cooking. Patience to reduce the sauce is key to achieving the perfect texture.
5. Add authentic Mexican chocolate. Do not substitute with pure cocoa; chocolate provides sweetness and characteristic aroma.
6. Adjust salt at the end. It's easier to control flavors after long cooking.
7. Combine with cooked chicken or turkey. Poultry has the right texture to absorb and highlight the mole.

When is it ideal to enjoy Oaxacan Black Mole?

This mole is emblematic at parties, weddings, and religious celebrations in Oaxaca and all of Mexico. Its deep flavor and complexity make it a special dish to share at family gatherings during important festivities, such as Day of the Dead, where gastronomy unites with memory and culture. It is also perfect for gatherings on cool days, accompanied by some warm tortillas and an atmosphere of joy.

Comparative table of Black Mole and similar Mexican recipes

Share your experience with Oaxacan Black Mole

After preparing this recipe, we invite you to share how it turned out and if you adapted any ingredients based on availability. It's interesting to know what worked best for you and how this traditional Oaxacan dish has enriched your moments in the kitchen. Gastronomy is for experimenting and sharing.

Culinary glossary to understand Black Mole

• Mulato Chili: Type of dried chili widely used in Oaxaca, with a sweet and smoky flavor.
• Sesame Seeds: Oilseed, known as sesame, adds texture and aroma.
• Pork Lard: Traditional pork fat for cooking and adding flavor.
• Molcajete: Stone mortar used to traditionally grind spices and chilies.
• Cacao: Seed from which chocolate is obtained, essential in mole to provide flavor and texture.