Oaxacan-Style Mole

Mole Estilo Oaxaca

Preparation info
  • About

    3 quarts

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

What a sense of accomplishment I had when I first made the famous mole negro oaxaqueño, the state dish of Oaxaca! This adaptation (with ancho and guajillo chiles substituted for the characteristic chilhuacle negro, unavailable in this country) may not be the most difficult recipe in the entire book, but it’s probably the most difficult-looking. Actually, if you have learned some of the basic techniques, you will see that the different stages of preparation here all make