🛒 Ingredients
- For the mole (paste): 4 mulato chiles, 3 pasilla chiles, 3 chihuacle negro chiles, 50g dark chocolate 70%, 50g almonds, 50g peanuts, 3 tomatoes, 1 onion, 6 garlic cloves, cinnamon, clove, pepper, thyme, oregano, 3 slices of bread
- To serve: 1 chicken, cut into pieces, chicken broth, rice, and tortillas
👨🍳 Step-by-step instructions
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Toast the chiles on a comal without burning them. Soak in hot water for 20 minutes.
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Toast and grind the spices, nuts, and bread separately.
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Sauté the tomato, onion, and garlic until golden.
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Blend in batches: chiles, nuts, spices, and vegetables.
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Fry the mole paste in lard or oil with great patience for 20 minutes. Add broth and chocolate, then simmer for another 30 minutes. Serve over cooked chicken.
💡 Chef's tip
Mole improves dramatically over time: prepare it the day before. Patience is the most important ingredient.
📝 Our take
Black mole is the most complex preparation in Mexican cooking and one of the most complex in the world. Thirty ingredients, time, and slow heat turn toasted chillies, spices, and dark chocolate into a dark, deep, and slightly bitter sauce that resembles nothing else. Not a Tuesday recipe: it is a weekend project.
🍷 Wine & food pairing
Young artisanal mezcal from Oaxaca or a hibiscus agua fresca with lime. The smoky mezcal connects with the toasted notes of the black mole.
Suggested wine: Artisanal Oaxacan mezcal or hibiscus iced tea
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