Mole Prieto (Tlaxcalan Dark Mole)
Rustic Tlaxcalan mole with toasted masa, dried chiles and avocado leaf.
About this recipe
Mole prieto is a rustic dark mole from Tlaxcala prepared with dried chiles, toasted maize dough as a thickener and avocado leaves.
History & Origin
Mole prieto is one of the oldest moles in Mexican gastronomy, the heritage of Tlaxcala. Its name "prieto" (dark) describes its blackish colour. What makes it unique is the use of toasted maize dough as a thickener: the dough is formed into small cakes and toasted until partially charred, giving body, colour and a smoky earthy flavour. Another distinctive ingredient is the avocado leaf. The Tlaxcalans consider this their identity mole, proudly distinguishing it from the neighbouring Pueblan mole.
Estimated cost
$7.25
Total cost
$1.21
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
400
Calories
26g
Protein
32g
Carbohydrates
20g
Fat
5g
Fiber
700mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cuece 800 g de lomo de cerdo en agua con cebolla, ajo y sal 40 minutos. Reserva caldo y carne.
- 2
Tuesta en comal 5 chiles ancho y 3 chiles mulato hasta bien oscuros. Remójalos 15 minutos.
- 3
Forma 3 tortitas con 150 g de masa. Tuéstalas en comal hasta que estén negras por fuera. Desmorona.
💡 La masa quemada es el espesante tradicional.
- 4
Licua los chiles con la masa tostada, ajo, cebolla, 3 hojas de aguacate tostadas, pimienta gorda, comino y caldo. Cuela.
- 5
Fríe la salsa en olla con manteca 10 minutos. Añade 500 ml de caldo y la carne. Cocina 20 minutos.
- 6
Rectifica sal. Sirve con tortillas de maíz azul si las tienes.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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