Mole Negro

Black Mole

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Preparation info
  • Makes about

    14 cups

    • Difficulty

      Medium

Appears in
Oaxaca: Home Cooking from the Heart of Mexico

By Bricia Lopez and Javier Cabral

Published 2019

  • About

The secret of this mole is in the deep level of toasting and frying of the ingredients. That’s how it gets its haunting pitch-black hue and really complex flavor profiles. I’m not saying to burn the ingredients all the way, but get as close as you can without burning it all.

Ingredients

For the Chiles

  • 1 cup (240 ml) vegetable oil
  • ounces (100

Method

In the largest skillet you have over medium heat, add 1 cup of oil for the chiles.

When hot, add the chiles and fry until all the chiles are deeply toasted and crispy, almost burnt. Make sure to keep gently stirring the chiles. This should take 5 to 7 minutes. You may need to do it in batches.

Turn off heat and reserve oil.

Remove the chiles from the oil and put in a col