Mole Negro Recipe
Chichilo pepper and tomatillo mole sauce with a smoky taste and a hint of ash.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sauce Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Rinse the tomatillos and remove their husks. Soak the chichilo peppers in hot water for about 15 minutes to soften them.
- 2
- 3
Blend the Sauce
Transfer the sautéed mixture to a blender. Add the softened chichilo peppers, smoked paprika, cumin, black pepper, and vegetable broth. Blend until smooth.
- 4
Cook the Mole
Pour the blended mixture back into the skillet. Cook over medium-low heat for about 20 minutes, stirring occasionally until the mole thickens. Season with salt to taste.
- 5
Serve
Serve the mole over your choice of meat or vegetables, garnished with a sprinkle of ash if desired.
