Mole Negro Dark Mole

Dive into the rich, complex flavors of *Mole Negro Dark Mole*, a traditional Mexican sauce that’s a masterful blend of smoky, sweet, and savory. Featuring a trio of dried chiles—ancho, guajillo, and pasilla—this recipe builds depth with toasted nuts, seeds, and spices like cinnamon and cloves. With additions of caramelized plantain, robust dark chocolate, and a medley of fresh ingredients such as tomatoes, onion, and garlic, every bite delivers a balance of velvety warmth and bold, earthy undertones. Perfectly simmered and blended into a smooth, thick consistency, this versatile sauce is ideal for draping over chicken, pork, or rice. Whether you’re embracing Mexican culinary traditions or looking to elevate your dinner table, this Mole Negro is a show-stopping dish that’s sure to impress.

Nutriscore Rating: 67/100

Prep Time:40 mins

Cook Time:90 mins

Total Time:130 mins

Servings: 6

Ingredients

• 5 pieces dried ancho chiles
• 4 pieces dried guajillo chiles
• 3 pieces dried pasilla chiles
• 1 tablespoon sesame seeds
• 0.25 cup raw almonds
• 0.25 cup raw pumpkin seeds (pepitas)
• 4 pieces cloves
• 1 piece cinnamon stick
• 1 teaspoon black peppercorns
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3 tablespoons lard or vegetable oil
• 3 pieces roma tomatoes
• 1 medium onion
• 4 pieces garlic cloves
• 1 medium plantain, peeled and sliced
• 1 piece corn tortilla
• 1 piece bolillo roll or slice of white bread
• 2 ounces dark chocolate (preferably Mexican chocolate)
• 4 cups chicken or vegetable stock
• 2 teaspoons salt
• 1 tablespoon sugar

Directions

Step 1

Remove the stems and seeds from the ancho, guajillo, and pasilla chiles. Place the chiles in a dry skillet over medium heat and toast for 30 seconds per side until fragrant. Avoid burning.

Step 2

Transfer the toasted chiles to a bowl, cover with boiling water, and let them soak for 20 minutes until softened. Drain and set aside.

Step 3

In the same skillet, toast the sesame seeds, almonds, and pumpkin seeds for 1-2 minutes until golden and fragrant. Remove and set aside.

Step 4

Add the cloves, cinnamon stick, and black peppercorns to the skillet, toasting until aromatic, about 1 minute. Combine with the toasted seeds and nuts.

Step 5

In a small bowl, mix dried oregano and ground cumin. Set aside.

Step 6

In a large pot, heat lard or vegetable oil over medium heat. Add chopped tomatoes, onion, and garlic. Cook for 8 minutes, stirring occasionally, until softened and slightly caramelized.

Step 7

Add the sliced plantain, broken corn tortilla, and torn bread to the pot. Continue cooking, stirring frequently, for 4-5 minutes.

Step 8

Pour 2 cups of chicken or vegetable stock into the pot, then stir in the drained chiles, sesame seed mixture, and spices. Simmer for 15 minutes.

Step 9

Transfer the mixture to a blender and blend until smooth. You may need to do this in batches.

Step 10

Return the pureed sauce to the pot. Stir in dark chocolate and cook on low heat for 20 minutes, adding the remaining stock as needed to reach a desired thick but pourable consistency.

Step 11

Season with salt and sugar, adjusting to taste.

Step 12

Cook for an additional 10 minutes to meld the flavors. Serve Mole Negro warm over chicken, pork, or rice.

Nutrition Facts

Serving size	1922.7 grams (1922.7g)

Amount per serving	% Daily Value*
Calories	2144

Total Fat 116.40g	149%
Saturated Fat 36.70g	184%
Polyunsaturated Fat 6.80g
Cholesterol 39mg	13%
Sodium 8623mg	375%
Total Carbohydrate 261.00g	95%
Dietary Fiber 58.10g	208%
Total Sugars 78.50g
Protein 53.40g	107%

Vitamin D 0IU	0%
Calcium 529mg	41%
Iron 25mg	138%
Potassium 5211mg	111%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 9.3%

Carbs: 45.3%