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Prune Mole from Guerrero (Mole de Ciruela Pasa)

Name: Prune Mole from Guerrero (Mole de Ciruela Pasa)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 60 g Dark chocolate; 3 Dried pasilla chillies; 30 g Sesame seeds; 1 litre Chicken stock; 2 Dried chilhuacle negro chillies; 50 g Raisins; 1.5 kg Chicken; 4 Dried mulato chillies; 50 g Almonds; 100 g Prunes

150 min (60 prep + 90 cook) Hard 8 servings Guerrero

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Guerrero black mole with prunes, dried chillies, dark chocolate and spices over chicken.

About this recipe

Guerrero black mole enriched with prunes for sweetness and depth. A dark, complex sauce served over chicken, with layers of dried chillies, dark chocolate and spices.

History & Origin

Prune mole is one of the least-known gems of Guerrero state's cuisine - a region that, despite being famous for Acapulco, holds one of Mexico's richest and most unexplored culinary traditions. This mole belongs to the family of southern black moles, but its distinctive character comes from the generous use of prunes, which provide a deep, toasted sweetness that balances the bitterness of dried chillies and chocolate. The history of this mole interweaves with the history of mole itself in New Spain. Prunes arrived in Mexico with the Spanish in the 16th century and were immediately adopted in convent kitchens, where nuns developed the most elaborate sauces. Guerrero's cooks, with access to these imported prunes as well as the rich local biodiversity of chillies, herbs and spices, created a unique version prepared for the state's most important festivals. The chillies forming this mole's base - chilhuacle negro, mulato and pasilla - are all dried chillies of advanced maturity with dark, slightly bitter, earthy flavours. The toasting and grinding process creates an extraordinarily complex aromatic paste. Today this mole is prepared in Chilpancingo, Iguala and the Guerrero highlands for weddings, baptisms and patron saint festivals, where its preparation requires the collective effort of several families over several days.

Estimated cost

£16.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

35g

Protein

38g

Carbohydrates

28g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Deseed and dry-toast on a griddle 4 mulato, 3 pasilla and 2 chilhuacle negro chillies. Soak in hot water for 30 minutes. Reserve the water.
💡 Toast each chilli separately according to thickness: thinner ones need less time.
2
In hot oil, fry 100g pitted prunes, 50g almonds and 50g raisins for 3 minutes. Remove. In the same oil, fry 1 torn tortilla, 1 slice of white bread and 30g sesame seeds until golden.
3
Dry-toast on a griddle: 1 cinnamon stick, 5 cloves, 1 teaspoon cumin and 5 black peppercorns. Also char half an onion and 5 garlic cloves on the griddle until slightly blackened.
💡 The slight charring gives the characteristic dark flavour of black mole.
4
Blend in batches: the chillies with their soaking water, the fried fruits and nuts, the toasted spices, the onion and garlic, 60g chopped dark chocolate (70%) and salt. Blend until completely smooth.
5
Heat 3 tablespoons oil or lard in a large pot. Pour in the blended mole carefully (it will splatter). Fry the mole over high heat stirring constantly for 5 minutes. Reduce heat, add 1 litre hot chicken stock gradually. Cook 45 minutes over low heat, stirring frequently.
💡 Mole thickens a lot: if too thick, add more stock.
6
Add 8 pieces of cooked chicken to the mole. Cook a further 20 minutes so the chicken absorbs the flavours. Adjust salt and consistency. Serve with white rice and tortillas.