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Mole Negro Recipe

Ingredients

How to make it

  • 1. Wipe chiles with a damp cloth. Using kitchen scissors, cut a slit lengthwise along 1 side.
  • 2. Open chiles up and remove seeds, veins, and stems; discard stems. Toast seeds and veins in a dry large skillet, preferably cast iron, tossing occasionally, until completely blackened, 7–9 minutes; set aside.
  • 3. Working in batches, toast chiles, turning occasionally, until slightly darkened and blistered but not burnt, about 1 minute per side.
  • 4. Transfer chiles to a medium bowl and add boiling water to cover (at least 2 ½ cups). Let soak until chiles are softened, about 20 minutes.
  • 5. Meanwhile, cook tomato, onion, tomatillos, and garlic in same skillet over medium heat, turning occasionally, until almost completely blackened, 10–15 minutes. Let cool slightly, then remove skin from tomato; discard.
  • 6. Transfer tomato, onion, tomatillos, and garlic to a blender.
  • 7. Add ½ cup broth and purée until smooth; set tomato purée aside.
  • 8. Heat 1 tablespoon oil in same skillet. Add plantain and cook, stirring occasionally, until golden brown, about 5 minutes.
  • 9. Set half of plantain aside for serving; place remaining plantain in a medium bowl.
  • 10. Wipe out skillet and toast almonds, pecans, and peanuts in skillet, stirring often, until golden brown and fragrant, about 5 minutes. Transfer to bowl with plantain.
  • 11. Toast breadcrumbs in skillet, tossing often, until golden brown, about 2 minutes; transfer to bowl.
  • 12. Toast cinnamon sticks, allspice, cloves, raisins, pumpkin seeds, sesame seeds, dried herbs, aniseed, and cumin seeds until spices are fragrant, about 4 minutes; transfer to bowl.
  • 13. Working in 2 batches, purée plantain mixture, adding 1 cup broth to each batch, until very smooth. Transfer plantain purée back to bowl; set aside.
  • 14. Drain chiles, reserving soaking liquid. Purée chiles and 1 ½ cups soaking liquid in clean blender, adding more soaking liquid as needed, until smooth. Add toasted seeds and ribs and blend until smooth. Strain chile purée through a fine-mesh sieve into a medium bowl.
  • 15. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium.
  • 16. Cook chile purée, stirring constantly, until reduced by about one-third, 15–20 minutes.
  • 17. Add reserved tomato purée and cook, stirring often, until thickened, 8–10 minutes (reduce heat if needed to keep mixture from splattering).
  • 18. Add reserved plantain purée and simmer, stirring often, until thickened, 8–10 minutes.
  • 19. Stir in remaining 1 cup soaking liquid and bring to a boil. Reduce heat and simmer, stirring occasionally, 20 minutes.
  • 20. Add chocolate and stir until melted.
  • 21. Return mole to a simmer and cook, stirring occasionally and adding broth by the cupful, until mole is just thick enough to coat spoon, about 30 minutes.
  • 22. Add sugar to taste and season with salt.

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The Cook

ConGusto Saint Louis, MO

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