Mole Negro from Oaxaca - A Rich and Authentic Mexican Delicacy

🌮 About This Dish

Mole Negro is a renowned dish hailing from the vibrant state of Oaxaca in southern Mexico. This exquisite sauce boasts a rich history deeply rooted in indigenous traditions and culinary heritage. Mole Negro is a labor of love that represents the complexity and depth of Mexican gastronomy, making it a true gem in the country's culinary crown.

🌶️ Ingredients Overview

Chiles: dried ancho, pasilla, and mulato chiles
Spices: cinnamon, cloves, cumin
Nuts and Seeds: almonds, peanuts, sesame seeds
Chocolate: Mexican chocolate (preferably Oaxacan)
Proteins: chicken or turkey
Vegetables: onion, garlic, plantains

✨ What Makes It Special

Mole Negro stands out for its intense flavors and dark, velvety texture. The sauce's depth comes from a meticulous process of toasting and grinding ingredients, resulting in a symphony of sweet, spicy, and savory notes. Each family in Oaxaca has its unique recipe, showcasing the diversity and creativity within the region's culinary landscape.

📝 Ingredients

3 ancho chiles
2 pasilla chiles
2 mulato chiles
1 cinnamon stick
2 cloves
1 tsp cumin seeds
1/4 cup almonds
1/4 cup peanuts
2 tbsp sesame seeds
2 oz Mexican chocolate
2 lbs chicken or turkey pieces
1 onion, chopped
3 garlic cloves
1 ripe plantain, sliced

👨‍🍳 Preparation Method

Toast the chiles in a dry skillet until fragrant, then soak in hot water.
In the same skillet, toast the spices, nuts, and seeds until golden.
Blend the chiles, spices, nuts, and seeds with chocolate until smooth.
Brown the meat in a pot, then add onions, garlic, and plantains.
Pour in the mole sauce and simmer until the meat is tender.
Serve the Mole Negro over rice with a sprinkle of sesame seeds.

⏰ Timing Guide

Preparation: 30 minutes
Cooking: 2 hours
Total: 2 hours 30 minutes

🍽️ Serving Suggestions

Mole Negro is traditionally served during festive occasions and celebrations, such as weddings and holidays. Accompany this dish with warm corn tortillas, fluffy rice, and a side of refried beans for a complete and satisfying meal. Garnish with fresh cilantro and a squeeze of lime for a burst of freshness.

💭 Chef's Notes

Achieving the authentic taste of Mole Negro requires patience and attention to detail. Toasting the ingredients properly is crucial to develop the sauce's complex flavors. Adjust the sweetness and spiciness to your liking by adding more chocolate or chiles. Don't rush the cooking process; allow the flavors to meld together slowly for the best results.

📦 Storage

Store any leftover Mole Negro in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to maintain the sauce's consistency. Freeze any extra portions for up to 3 months for a delicious taste of Oaxaca anytime.

Enjoy the captivating flavors and cultural heritage of Mole Negro, a dish that encapsulates the soul of Oaxacan cuisine and the heart of Mexican culinary traditions.