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Turkey in Oaxacan Black Mole (Mole Negro)

Name: Turkey in Oaxacan Black Mole (Mole Negro)
Prep time: 90 min
Cook time: 240 min
Total time: 330 min
Cuisine: Mexican
Ingredients: 3 tbsp Sesame seeds; 100 g Oaxacan dark chocolate; 5 Dried black chilhuacle chilli; 4 Dried mulato chilli; 2 Ripe plantain; 2 Dried chipotle chilli; 5 tbsp Pork lard; 4 kg Turkey; 1 raja Cinnamon stick; 50 g Almonds; 4 Tomatoes

330 min (90 prep + 240 cook) Hard 10 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Turkey in Oaxacan black mole with blackened chilhuacle, mulato and bitter chocolate.

Servings

Custom:

💰 Estimated cost: £24.95

£2.50 per person

* Approximate prices based on UK supermarkets

Ingredients

3 tbsp Sesame seeds(Ajonjolí in Mexico)~£0.30find
100 g Oaxacan dark chocolate(Chocolate oaxaqueño in Mexico)~£1.50find
5 Dried black chilhuacle chilli(Chilhuacle negro in Mexico)~£1.00find
4 Dried mulato chilli(Chile mulato in Mexico)~£0.80find
2 Ripe plantain(Plátano macho in Mexico)~£0.60find
2 Dried chipotle chilli(Chile chipotle in Mexico)~£0.30find
5 tbsp Pork lard(Manteca in Mexico)~£0.50find
4 kg Turkey(Pavo in Mexico)~£18.00find
1 raja Cinnamon stick(Canela in Mexico)~£0.15find
50 g Almonds(Almendras in Mexico)~£0.80find
4 Tomatoes(Jitomates in Mexico)~£1.00find

About this recipe

Turkey in Oaxacan black mole made with blackened chilhuacle negro, mulato and chipotle chillies and bitter chocolate. The darkest, deepest and most aromatic mole in Mexico.

History & Origin

Oaxacan black mole is considered the king of the seven Oaxacan moles and one of the most complex culinary preparations in the world. Unlike mole poblano, mole negro is characterised by its absolutely black colour, achieved by burning the chillies and tortilla completely to charcoal. This process - which might seem like an error - is the key to its unique flavour: the char provides a controlled bitterness that balances all other elements. The Zapotec and Mixtec peoples of Oaxaca prepared versions of this mole before the Spanish conquest. The chilhuacle negro chilli, exclusive to the Oaxacan Cañada region, is the star ingredient with no real substitute. This very dark dried chilli contributes a fruity, slightly bitter and complex flavour that defines the character of mole negro. At Oaxacan fiestas and weddings, mole negro with turkey is the dish of honour. Traditional cooks, called "cocineras de humo" (smoke cooks) for the time they spend over fires, guard their recipes as family secrets passed from mother to daughter. Some recipes have up to 30 ingredients and require two full days of preparation. What sets Oaxacan mole negro apart is its complexity of layers: sweet notes from fried plantain, bitter from burnt chilli, fruity from chilhuacle, spiced with cinnamon and cumin, and the deep base of turkey stock. It is a dish that tells the history of Oaxaca in every spoonful.

Estimated cost

£28.00

Total cost

£2.80

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

490

Calories

42g

Protein

40g

Carbohydrates

20g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Simmer a 4kg jointed turkey in water with onion, garlic, thyme and salt for 2 hours. Reserve all the stock.
💡 The stock must be very flavourful; add more salt and herbs if needed.
2
On a very hot griddle, completely blacken 5 chilhuacle negro, 4 mulato and 2 chipotle chillies until fully charred. Also char 1 tortilla and 2 garlic cloves. Soak in water for 30 minutes. The water will turn black; discard it.
💡 Yes, they are burnt completely. This is correct and fundamental to the flavour.
3
Fry separately in lard: half an onion, 4 tomatoes, 2 ripe plantains in slices, 50g almonds, 50g raisins, 3 tablespoons sesame seeds, 5 black peppercorns, 3 cloves, 1 cinnamon stick, 1 teaspoon cumin, thyme and marjoram.
4
Blend the burnt chillies with just enough fresh water to move the blender. Blend all fried ingredients separately with turkey stock. Strain both mixtures separately.
💡 Use fresh water for the burnt chillies, not the soaking water.
5
In a large pot with hot lard, first fry the blended burnt chillies for 10 minutes, stirring. Add the fried ingredient mixture and 100g Oaxacan dark chocolate. Cook stirring constantly for 15 minutes.
💡 The sauce bubbles and splatters; use a tall pot and a long spoon.
6
Add 4-5 cups hot turkey stock, salt and a teaspoon of sugar. Cook on low heat for 1.5 hours until the mole has the consistency of thick cream. Add the turkey and cook a further 20 minutes. Serve with black rice and Oaxacan tortillas.
💡 Black mole must rest for at least 1 hour before serving.