Oaxacan Black Mole
The king of all Mexican moles: a rich, thick, and glossy dark sauce featuring a flawless balance of sweet, smoky, and spicy flavor notes.
135 min
Hard
Mexicana
6 servings
The story behind
You cannot imagine what an amazing culinary adventure this is! The very first time I gathered the courage to cook black mole was for a Day of the Dead dinner party, and even though I was terrified of burning the chiles, the kitchen filled with magic. A close friend from Oaxaca gave me the best insider tip: you have to let the chili seeds toast until they are completely black on the griddle, almost like ash, because that is where that deep, mysterious color comes from. It is a legendary recipe usually saved for life's most meaningful celebration milestones. Personally, I absolutely love having it for a long, slow lunch where you can savor every complex layer of flavor. It looks beautiful on the plate paired alongside refried black beans sprinkled with fresh cheese and a little side salad to brighten everything up. To drink, a neat artisanal espadín mezcal or a tall glass of cold tree-chili infused water rounds out this feast perfectly.
Instructions
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1Toast the reserved chili seeds on a dry griddle until they turn completely black, then rinse them under cold water to remove any bitter edge.
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2Lightly fry the dried chiles in a skillet with a bit of pork lard, being careful not to scorch them, then transfer them to soak in hot chicken broth.
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3In the same remaining fat, fry the almonds, raisins, plantain slices, and the piece of bread until everything gets beautifully golden brown.
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4Transfer the chiles, fried ingredients, blackened seeds, and enough warm broth into a blender; process for several minutes until it forms a velvety paste.
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5Heat a large clay pot with a touch of lard, pour the smooth mole paste inside, and stir constantly so it does not stick to the bottom.
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6Drop in the tablet of Mexican chocolate and let it slowly dissolve over low heat, seasoning with salt to taste as the mole thickens and shines.
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7Arrange the warm cooked chicken on plates, ladle a generous amount of hot black mole right over it, and serve alongside your refried beans.
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