Mole Negro

9 steps. Take it one step at a time.

1. 01

   Clean the Mulato, Ancho, and Pasilla chiles

   Clean the Mulato, Ancho, and Pasilla chiles by removing the stems and seeds. Do not discard the seeds yet.

2. 02

   Toast the chiles

   In a dry skillet over medium heat, toast the chiles until they are very dark and fragrant, being careful not to burn them too much. Once toasted, place them in a bowl of hot water at 175°F (79°C) to soak for 20-30 minutes.

   30 min
3. 03

   Toast the almonds, peanuts, sesame seeds, raisins, cinnamon, cloves

   In the same skillet, toast the almonds, peanuts, sesame seeds, raisins, cinnamon, cloves, peppercorns, and star anise until golden and aromatic. Remove and set aside.

   10 min
4. 04

   Roast the onion, unpeeled garlic, tomatoes, and tomatillos

   Roast the onion, unpeeled garlic, tomatoes, and tomatillos on a griddle or under a broiler until charred and softened.

   15 min
5. 05

   Heat a small amount of lard

   Heat a small amount of lard and fry the plantain slices and the bread until golden brown.

   5 min
6. 06

   Drain the chiles

   Drain the chiles and blend them with just enough soaking liquid or chicken stock to form a smooth paste. Strain the paste through a fine-mesh sieve.

7. 07

   Blend the roasted vegetables, toasted nuts, seeds, spices, fried bread

   Blend the roasted vegetables (peel the garlic first), toasted nuts, seeds, spices, fried bread, and plantain with a cup of chicken stock until very smooth.

8. 08

   Heat the remaining lard

   Heat the remaining lard in a large, heavy pot. Add the chile paste and fry for about 10 minutes, stirring constantly until it darkens. Then, add the nut and vegetable paste.

   10 min
9. 09

   Gradually stir in the remaining chicken stock and the chopped chocolate

   Gradually stir in the remaining chicken stock and the chopped chocolate. Simmer over low heat for 45-60 minutes, stirring frequently to prevent sticking. The sauce should be thick and glossy. Season with salt to taste.

   1 hr