MolesHard

Oaxacan Black Mole

Name: Oaxacan Black Mole
Prep time: 90 min
Cook time: 180 min
Total time: 270 min
Cuisine: Mexican
Ingredients: 4 Mulato chilli; 3 Oaxacan pasilla chilli; 150 g Oaxacan chocolate; 4 Cloves; 0.5 tsp Cumin; 8 Chilhuacle negro chilli; 3 Ancho chilli; 2 Dried chipotle chilli; 0.25 cup Sesame seeds; 0.25 cup Almond; 0.25 cup Peanut; 1 White onion; 1 Cinnamon stick; 5 cups Turkey stock; 2 tbsp Sugar; 6 Garlic clove; 2 kilogramos Turkey or chicken pieces; 3 Avocado leaf; 5 Tomato; 5 tbsp Lard; 0.25 tsp Dried marjoram; 0.25 cup Pecan; 1 Stale egg bread (pan de yema); 3 tbsp Raisins; 6 Allspice berries; 1 Ripe plantain; 1 to taste Salt; 0.5 tsp Oaxacan oregano; 3 Tomatillo; 0.25 tsp Dried thyme

270 min (90 prep + 180 cook) Hard 12 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

The most complex of the Oaxacan moles, with charred chilhuacle negro and chocolate.

Servings

Custom:

💰 Estimated cost: £35.63

£2.97 per person

* Approximate prices based on UK supermarkets

Ingredients

4 Mulato chilli~£0.72find
3 Oaxacan pasilla chilli~£0.50find
150 g Oaxacan chocolate~£5.83find
4 Cloves~£1.25find
0.5 tsp Cumin~£0.10find
8 Chilhuacle negro chilli~£2.16find
3 Ancho chilli~£0.54find
2 Dried chipotle chilli~£0.30find
0.3 cup Sesame seeds~£1.13find
0.3 cup Almond~£0.54find
0.3 cup Peanut~£0.26find
1 White onion~£0.18find
1 Cinnamon stick~£1.25find
5 cups Turkey stock~£1.25find
2 tbsp Sugar~£0.03find
6 Garlic clove~£0.15find
2 kilogramos Turkey or chicken pieces~£9.00find
3 Avocado leaf~£1.25find
5 Tomato~£1.50find
5 tbsp Lard~£0.22find
0.3 tsp Dried marjoram~£0.10find
0.3 cup Pecan~£0.82find
1 Stale egg bread (pan de yema)~£1.50find
3 tbsp Raisins~£0.68find
6 Allspice berries~£1.50find
1 Ripe plantain~£0.38find
1 to taste Salt~£0.03find
0.5 tsp Oaxacan oregano~£0.08find
3 Tomatillo~£0.53find
0.3 tsp Dried thyme~£0.10find
3 Burnt corn tortilla~£1.75find

About this recipe

Mole negro is considered the king of the seven Oaxacan moles and one of the most elaborate dishes in all of Mexican cuisine. Its dark colour comes from chilhuacle negro chillies toasted almost to the point of burning. With over 30 ingredients and a preparation that can take an entire day, it is the centrepiece dish of Oaxaca's grandest celebrations.

History & Origin

Mole negro is the undisputed king of the seven sacred moles of Oaxaca and one of the most complex dishes in world gastronomy, with more than 30 ingredients and a preparation that can take an entire day. Its distinctive deep black colour comes from a unique technique: the chilhuacle negro chillies are intentionally toasted until nearly charred, and tortillas are completely burnt — a process that in any other context would be considered a culinary mistake. The chilhuacle chilli is endemic to the Oaxacan Canada region and is not grown anywhere else in the world, making this mole irreplicable outside its home territory. It is prepared for the most important celebrations: weddings, mayordomias and Day of the Dead, where feeding the entire community with mole negro is both an honour and a sacred responsibility. In 2010, traditional Mexican cuisine, with mole as its greatest exponent, was declared Intangible Cultural Heritage of Humanity by UNESCO.

Estimated cost

£30.21

Total cost

£2.52

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

462

Calories

24g

Protein

48g

Carbohydrates

18g

Fat

Fibre

1017mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Simmer the turkey or chicken in water with onion, garlic, salt and herbs for 45 minutes (turkey) or 35 minutes (chicken). Reserve the stock and meat.
2
Devein all the chillies. Toast the chilhuacle negro on a comal over medium heat until almost burnt, with a skin that is very dark and crackly. Toast the remaining chillies more gently.
💡 The chilhuacle negro chillies are the soul of mole negro. They are intentionally charred, unlike other moles where burning is avoided.
3
Burn the corn tortillas directly over the flame until completely black and carbonised. Soak all the chillies and burnt tortillas in hot water for 30 minutes.
💡 The trick is pressing hard enough that they stick together but not so hard they become dense. They should still crumble delicately.
4
Toast the sesame seeds, almonds, peanuts, pecans and raisins separately on a comal. Fry the plantain and the egg bread in lard until golden.
5
Dry-roast the tomatoes, tomatillos, onion and garlic on the comal. Toast avocado leaves on the comal for 10 seconds on each side until fragrant.
💡 Toasted avocado leaves give a unique anise-like flavour. Do not substitute them.
6
Toast the spices (cinnamon, allspice, cloves, cumin, oregano, thyme, marjoram) in a dry pan over low heat for 2 minutes.
7
Blend everything in batches with the turkey stock: chillies with the burnt tortillas; seeds and nuts; plantain and bread; tomatoes with avocado leaves and spices. Strain each batch.
8
Heat the lard in a large pot over medium-high heat. Pour in all the sauce and cook, stirring constantly, for 20 minutes.
9
Add the Oaxacan chocolate, sugar and 3 cups of stock. Lower the heat to minimum and cook for 1 hour, stirring every 5 minutes. The mole should reduce and become very thick.
💡 Traditional mole negro requires patient stirring. Do not leave it unattended or it will burn on the bottom.
10
When the mole releases fat and has a thick consistency, adjust the salt and add the meat pieces. Cook for a further 20 minutes.
💡 Keep them moving in the pan — they can go from toasted to burnt very quickly.
11
Serve bathed in mole negro, sprinkled with toasted sesame seeds. Accompany with white rice and tortillas.
💡 The pumpkin seed oil is used as a garnish and adds wonderful richness.