Mole Negro with Chicken

About This Recipe

Mole negro is the king of Mexico's extraordinary mole family — a sauce of such depth and complexity that it is reserved for the most important celebrations and requires hours of careful preparation. Originating in Oaxaca and Puebla, mole negro incorporates multiple varieties of dried chillies (including the charred chilhuacle negro that gives the sauce its midnight colour), toasted seeds, spices, chocolate, charred tortilla and plantain, all ground and simmered into a sauce of profound complexity. No single ingredient dominates — instead, layer upon layer of flavour builds something that is simultaneously smoky, slightly sweet, bitter, earthy and subtly spiced. Learning mole negro is a lifelong journey; this recipe produces an excellent home version. Rooted in the everyday cooking of Mexican kitchens, Mole Negro with Chicken balances technique and tradition: the chicken pieces is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the chicken pieces, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 6

• 1.5 kgchicken pieces(bone-in thighs and drumsticks)
• 4mulato chillies(dried, stemmed and seeded)
• 3ancho chillies(dried, stemmed and seeded)
• 3pasilla chillies(dried, stemmed and seeded)
• 2chipotle chillies in adobo
• 1corn tortilla(roughly torn and charred)
• 30 gsesame seeds(toasted)
• 30 gpumpkin seeds (pepitas)(toasted)
• 1 tbspraisins
• 2ripe plantain slices(pan-fried until golden)
• 4 clovesgarlic(unpeeled, charred in a dry pan)
• 1white onion(halved and charred)
• 2Roma tomatoes(charred)
• 1 tspcumin seeds(toasted)
• 3cloves
• 0.5 tspblack pepper
• 1 stickcinnamon
• 0.5 tspdried oregano
• 60 gdark Mexican chocolate(such as Ibarra, roughly chopped)
• 1 litrechicken stock
• 3 tbsplard or vegetable oil
• to tastesalt and sugar

Instructions

1. 1

   Toast and soak the chillies

   Heat a dry comal or frying pan over medium heat. Toast each dried chilli for 20–30 seconds per side until fragrant and slightly puffed — do not burn or the mole will be bitter. Place toasted chillies in a bowl, cover with boiling water and soak for 20 minutes until soft. Reserve the soaking liquid.

   Chilli toasting is the most critical technique in mole-making. The chillies should blister and become aromatic but must not blacken significantly. A slightly bitter chilli can ruin the entire mole.

2. 2

   Char the vegetables and tortilla

   Char the onion, tomatoes and unpeeled garlic directly over a gas flame or in a dry pan until blackened in spots. Char the torn tortilla pieces until crisp and dark. These charred elements give mole negro its distinctive dark colour and smoky depth.

3. 3

   Toast seeds and spices

   In a dry pan, toast sesame seeds, pumpkin seeds and whole spices (cumin, cloves, cinnamon, peppercorns) separately until fragrant. Fry raisins and plantain in a little oil until golden.

4. 4

   Blend in stages

   Working in batches, blend the soaked chillies with some stock until very smooth. Blend the charred vegetables, charred tortilla, toasted seeds, spices, fried raisins and plantain with more stock until smooth. Combine both blends. The mixture should be very fine — blend for several minutes, then push through a sieve.

   A high-powered blender is strongly recommended. Traditional mole was ground on a metate (stone grinder) for hours. The finer the blend, the silkier the finished mole.

5. 5

   Cook the mole base

   Heat lard or oil in a large, heavy pot over high heat until nearly smoking. Pour in the blended mole all at once — it will splutter dramatically. Stir continuously for 5 minutes as it fries and darkens. Reduce heat and add remaining stock. Add chocolate. Simmer over very low heat for 45–60 minutes, stirring every 5 minutes, until the sauce coats the back of a spoon thickly.

6. 6

   Cook the chicken and finish

   Season chicken with salt. Brown in oil in a separate pan. Add browned chicken to the mole and simmer for 25–30 minutes until cooked through. Taste the mole — adjust with salt, a pinch of sugar if needed, and extra chocolate for depth. The mole should be complex, slightly bitter, earthy and mildly sweet.

7. 7

   Serve

   Serve over steamed white rice or with warm tortillas. Garnish with sesame seeds and serve with pickled jalapeños, refried beans and sliced white onion.

Variations

• •

  Mole coloradito: A simpler, redder mole using only ancho and guajillo chillies — a good entry point into mole-making before tackling the full negro.

• •

  Mole negro turkey: The traditional Oaxacan version uses turkey (guajolote) rather than chicken and is served for weddings and Día de Muertos celebrations.

• •

  Enmoladas: Use leftover mole negro as an enchilada sauce — roll corn tortillas around shredded chicken, cover with heated mole, top with crema and crumbled queso fresco.

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Mole negro keeps refrigerated for up to 5 days and in the freezer for 3 months. The sauce thickens considerably when cold — add a splash of stock or water when reheating and stir well.

Frequently Asked Questions