Oaxaca Black Mole

Oaxacan Black Mole Recipe

Hello! We are going to prepare an authentic Oaxacan black mole, a traditional Mexican sauce known for its complex flavor based on chilies, chocolate, spices, and toasted seeds. This dish is an icon of Oaxacan gastronomy and combines ingredients that create a perfect balance between sweet, spicy, and smoky flavors.

Besides being delicious, black mole is a gastronomic symbol that reflects the cultural richness of Oaxaca and its culinary history. Ideal for accompanying meats like chicken or turkey, and perfect for enjoying at family gatherings or celebrations.

Preparation time

This dish requires patience to achieve its authentic flavor.

• Preparation: 60 minutes
• Cooking: 90 minutes
• Total: 150 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

For the black mole sauce

• 10 black chilhuacle chiles
• 4 pasilla chiles
• 3 mulato chiles
• 3 ancho chiles
• 3 guajillo chiles
• 2 chipotle chiles (optional for more spice)
• 1 ripe plantain
• 4 tomatoes
• 1 medium onion
• 4 cloves garlic
• 50 g of almonds
• 50 g walnuts
• 50 g of peanuts
• 3 tablespoons of sesame seeds
• 2 slices of white bread
• 2 corn tortillas
• 3 tablets of Mexican chocolate
• 1 cinnamon stick
• 1 teaspoon cumin
• 1 teaspoon of marjoram
• 1 avocado leaf
• 1 teaspoon of oregano
• 1 teaspoon of thyme
• Salt to taste
• ¼ cup of lard
• Sugar to taste (approximately 1 tablespoon)

To accompany

• 1 whole chicken or chicken pieces
• White or red rice (optional)

In case you cannot find chilhuacle negro and chipotle chiles, you can substitute them with ancho and guajillo chiles to maintain the smoky flavor and depth. Plantain can be changed for regular banana, but the ripe one provides a characteristic sweetness.

Utensils we will use

• Clay or iron skillet or griddle
• Casserole dish (preferably clay)
• Molcajete or blender (for grinding ingredients)
• Knife and cutting board
• Wooden spoon or spatula
• Strainer
• Pot for cooking chicken

Preparation

1. Roasting and preparation of chiles

1. Select and toast the chiles
   • Toast the chilhuacle negro, guajillo, and ancho chiles on a griddle over medium heat, moving them constantly to prevent burning.
   • You should identify when they start to release aroma, but do not let them burn completely.
   • Remove seeds and veins to reduce spiciness.
   • Wash the chilies three times in cold water to remove impurities and excess ash.
2. Toast the chilhuacle negro, guajillo, and ancho chiles on a griddle over medium heat, moving them constantly to prevent burning.
3. You should identify when they start to release aroma, but do not let them burn completely.
4. Remove seeds and veins to reduce spiciness.
5. Wash the chilies three times in cold water to remove impurities and excess ash.
6. Prepare the fresh ingredients
   • On the same griddle, roast the onion and garlic cloves until lightly golden and soft.
   • Also roast the tomatoes until the skin has burnt spots.
7. On the same griddle, roast the onion and garlic cloves until lightly golden and soft.
8. Also roast the tomatoes until the skin has burnt spots.

2. Roasting and grinding of seeds and nuts

1. Toast the seeds and nuts
   • In a clay griddle, toast the almonds, walnuts, peanuts, and sesame seeds until golden and aromatic.
   • Grind them in a molcajete or blender until a textured paste is obtained.
2. In a clay griddle, toast the almonds, walnuts, peanuts, and sesame seeds until golden and aromatic.
3. Grind them in a molcajete or blender until a textured paste is obtained.

3. Preparation of fruits and other ingredients

1. Prepare the plantain
   • Peel the ripe plantain and cut it into slices.
   • Fry the slices in hot lard until golden and soft.
2. Peel the ripe plantain and cut it into slices.
3. Fry the slices in hot lard until golden and soft.
4. Prepare the bread and tortillas
   • Toast the slices of bread and tortillas on the griddle until crispy.
   • Grind them to serve as a base to thicken the sauce.
5. Toast the slices of bread and tortillas on the griddle until crispy.
6. Grind them to serve as a base to thicken the sauce.

4. Cooking and mixing the sauce

1. Fry the ground chili
   • In a clay pot, put the lard and heat it over medium heat.
   • Add the ground chilies and fry them until they change color and release their aroma, being careful not to burn them.
2. In a clay pot, put the lard and heat it over medium heat.
3. Add the ground chilies and fry them until they change color and release their aroma, being careful not to burn them.
4. Add ingredients carefully
   • Incorporate the ground tomato, onion, garlic, and spices (cinnamon, cumin, thyme, marjoram, oregano, and avocado leaf).
   • Add the bread, ground tortilla, and fried plantain.
   • Stir constantly to prevent sticking.
5. Incorporate the ground tomato, onion, garlic, and spices (cinnamon, cumin, thyme, marjoram, oregano, and avocado leaf).
6. Add the bread, ground tortilla, and fried plantain.
7. Stir constantly to prevent sticking.
8. Incorporate the seeds and chocolate
   • Add the ground seed mixture and nuts and mix well.
   • Add the chocolate tablets and stir until completely melted.
9. Add the ground mixture of seeds and nuts and mix well.
10. Add the chocolate tablets and stir until completely melted.
11. Ensure slow cooking
    • Cook over low heat, stirring frequently, until achieving the thick texture typical of mole negro.
    • Add sugar to taste to balance the intensity of the chili and chocolate.
12. Cook over low heat, stirring frequently, until achieving the thick texture typical of mole negro.
13. Add sugar to taste to balance the intensity of the chili and chocolate.

5. Cooking the chicken

1. Prepare the chicken
   • In a pot with water, boil the clean and cut chicken with salt and herbs if desired.
   • Reserve the broth to use it and add more flavor to the sauce if necessary.
2. In a pot with water, boil the clean and cut chicken with salt and herbs if desired.
3. Reserve the broth to use it and add more flavor to the sauce if necessary.

To finish and serve

Adjust the seasoning, adding salt or sugar as needed. Serve the hot mole negro over the cooked chicken pieces, accompanied by white or red rice and sprinkle with a little toasted sesame seeds and onion slices if desired. Enjoy an emblematic dish from Oaxaca that brings a gourmet and traditional Mexican experience to the table.

Importance of each chile in Oaxacan Black Mole

Mole negro is famous for its complex flavor profile, where each chili contributes unique characteristics that elevate the sauce:

• Chilhuacle Negro Chili: This chili is the soul of mole negro, known for its smoky and deep flavor that gives it its characteristic dark color.
• Pasilla chili: It adds an herbaceous and slightly sweet touch, balancing the spiciness.
• Mulato Chili: It provides earthy notes and a sweet, mild flavor.
• Ancho chili: It brings a sweet flavor with a hint of dried fruits that complement the whole.
• Guajillo chile: It gives body and a moderate spiciness, in addition to a rich fruity aroma.

This balance between the different chilies is what makes mole negro not only a complex sauce but also harmonious. It is important to respect these varieties so that the dish retains its Oaxacan essence.

Therefore, when preparing mole negro, make sure you have these varieties to preserve the richness of traditional flavors that distinguish this gourmet sauce. You might also be interested in learning more about the tamarind and chipotle sauce, which combines spiciness with acidity in a different way.

The role of chocolate and spices in traditional sauce

Mexican chocolate is undoubtedly the jewel of mole negro. It provides sweetness, body, and that velvety texture that balances the heat and intensity of the chilies. The combination of chocolate with spices is what transforms a mole into a masterpiece.

• Mexican chocolate: It is usually used in tablets and is less sweet than processed chocolate; it has a deeper and more bitter flavor.
• Main spices: Cinnamon, cumin, oregano, thyme, marjoram, and cloves are essential. Each one adds nuances that enrich the sauce.
• Aromatic herbs: Avocado leaf is used to intensify the flavor and provide a unique aroma.

By combining these ingredients with the base of chilies and nuts, the sauce achieves that complexity so valued in Mexican cuisine. If you like to experiment with traditional flavors, we also recommend paying attention to this recipe for roasted pumpkin cream with ancho chili, which shares a profile of smoky and sweet flavors.

Seeds and nuts: the base of the body and texture of Black Mole

In addition to chili and chocolate, seeds and nuts are protagonists in mole negro. These ingredients enrich the sauce with textures, natural fats, and nutrients that provide flavor and body:

• Almonds and walnuts: They add a toasted nutty flavor and healthy fats that allow the sauce to be creamy.
• Peanuts: With their characteristic flavor, they complement the nut mixture and add depth.
• Sesame Seeds: Ground, it integrates well and gives a toasted flavor that is distinctive in mole negro.

To achieve the right texture, the toasting must be uniform and the grinding sufficient so that they integrate with the rest of the ingredients without becoming lumpy. Traditionally, the use of a molcajete helps this process, but if you don't have one, you can use a blender or food processor. The importance of these ingredients can also be observed in other preparations such as spinach and artichoke dip, where seeds add richness.

Meat alternatives and accompaniments for Oaxacan Black Mole

Traditionally, the black mole is served with chicken or turkey, but in different regions of Oaxaca there are variations that use other types of meat that you can try:

• In the Isthmus and Sierra Sur, black iguana and turkey meat are used.
• In the Sierra Mazateca and La Cañada, venison and game meat.
• On the coast, shrimp and venison are common.

If you decide to vary the protein, consider the cooking times and the flavor they contribute to adjust the mole. You can also accompany it with different types of rice, preferring white or red to show contrast and complement the flavor.

For those looking for new ideas, the combination of black mole with roasted vegetables is also a very popular modern and gourmet option. And if you want to try another dish with a lot of traditional flavor, consider the pastes hidalguenses, which have their own culinary identity.

Tips for properly toasting, grinding, and cooking Black Mole

Toasting and grinding the ingredients well is key for the black mole's flavor to be perfect. Here are some fundamental points:

• Toast carefully: You must pay attention to avoid burning the chilies and seeds, as they would affect the flavor with excessive bitterness.
• Grind to adequate texture: Grinding to a fine but full-bodied paste allows the sauce to have its typical velvety texture.
• Slow cooking: Cooking over low heat and stirring constantly prevents it from sticking and allows the flavors to integrate better.
• Use a clay pot: This material distributes heat evenly and adds a special touch to the traditional flavor.
• Don't rush the chocolate: Dissolve the chocolate slowly so that it is well integrated without the sauce curdling.

Following these steps will ensure you get that unique and refined flavor that distinguishes Oaxacan black mole from other moles or Mexican sauces. To complement your sauce skills, be sure to try the tostada with chistorra and chipotle, where techniques are also key.

Regional varieties within Oaxaca for Black Mole

In Oaxaca, mole negro varies by region, adapting to the availability of ingredients and local traditions. Some main differences:

• Southern Sierra and Isthmus: Frequent use of game meats such as iguana or turkey. The sauce can be spicier and with a more intense smoky touch.
• Mazateca Sierra and Cañada: They incorporate venison, with mole that tends to be spicier and with a balanced sweetness.
• Coast: Often includes seafood such as shrimp, offering a fresher and lighter flavor.

Although the base recipe is similar, these variations enrich the culinary culture and offer differentiated experiences for those who enjoy mole. This sense of gastronomic diversity is reflected in other Mexican specialties such as the Veracruz tamal where regional differences are also found.

Did you know that black mole can be paired with more than just meat?

In addition to traditional meats, mole negro is a versatile sauce that can accompany various dishes:

• Roasted vegetables: Zucchini, mushrooms or baby potatoes are delicious bathed in mole negro.
• Rice and grains: Pairs well with red or white rice and even with refried beans.
• Tortillas and tamales: You can use mole as a sauce for tamales or for dipping tortillas, adding richness and flavor.

Exploring the application of black mole beyond chicken or turkey offers new gourmet experiences that preserve tradition but bring freshness. For those who love tacos, the combination of chicken and chipotle lettuce tacos can inspire equally tasty variations.

This recipe shows step-by-step how to prepare Oaxacan black mole at home, respecting traditional techniques.

Another tutorial that explains techniques for toasting and grinding ingredients for artisanal black mole.