Mole Negro Recipe

Prepare chiles

Wipe chiles with a dry towel. Heat a dry skillet over medium heat. Toast pasilla, mulato, and ancho chiles 30–45 seconds per side until fragrant but not burned. Remove stems and shake out seeds. Transfer to a bowl and cover with 2 cups of hot water to rehydrate for 20 minutes.

Toast spices and seeds

In the same skillet, toast cumin seeds, sesame seeds, pumpkin seeds, almonds, peanuts, peppercorns, cloves, allspice, and cinnamon stick over medium heat 1–2 minutes until fragrant, shaking the pan constantly to avoid burning. Remove and set aside to cool.

Fry bread and tortillas

Heat 2 tablespoons vegetable oil (or lard) in the skillet over medium heat. Fry torn bolillo pieces and torn corn tortillas until golden and crisp, about 2–3 minutes, turning as needed. Remove and drain on paper towels.

Sauté aromatics and tomatoes

Melt 1 tablespoon butter + 1 tablespoon oil in the skillet. Add roughly chopped onion and whole garlic cloves; sauté over medium heat until softened and lightly browned, about 6–8 minutes. Add roasted or drained tomatoes and cook until they break down, 6–8 minutes. Transfer vegetables to a blender.

Blend the sauce

Drain rehydrated chiles, reserving 1 cup of soaking liquid. Add chiles, toasted nuts/seeds/spices (remove whole cinnamon stick), fried bread and tortillas, raisins, and toasted spice mixture to the blender with the sautéed vegetables. Add 1 cup reserved soaking liquid and 1 cup chicken stock. Blend in batches on high until very smooth, adding extra stock or soaking liquid as needed to reach a thick puree (about 2–3 cups total liquid). Strain the puree through a fine-mesh sieve into a bowl, pressing solids to extract as much sauce as possible. Discard solids.

Simmer and season

In a heavy saucepan, heat 1 tablespoon vegetable oil over medium-low. Pour in the strained puree and cook, stirring frequently, for 8–10 minutes to reduce and deepen flavor. Add brown sugar, salt, and 1.5 cups chicken stock; simmer gently, stirring, 15–20 minutes. Taste and adjust salt and sweetness.

Finish with chocolate

Add chopped dark chocolate and stir until melted and fully incorporated. Continue to simmer 5 more minutes until sauce is velvety and coats the back of a spoon. If sauce is too thick, thin with up to 1/2 cup additional stock. Keep warm over very low heat, stirring occasionally.

Place chicken thighs in a large pot and season with 1.5 tsp salt and 1/2 tsp pepper. Cover with 6 cups water and bring to a gentle simmer over medium heat. Skim any foam, reduce heat to low, and poach until meat is cooked through and tender, about 25–30 minutes. Remove chicken to a platter and reserve 3 cups of cooking liquid (use as chicken stock in sauce and rice as needed). When cool enough to handle, remove bones and skin if desired; shred or keep whole thighs as preferred.

If you prefer the chicken browned before saucing: pat thighs dry, season, and sear in 1 tablespoon oil in a skillet over medium-high heat 3–4 minutes per side until golden. Then finish cooking in the oven at 350°F (175°C) for 12–15 minutes or until internal temperature reaches 165°F (74°C).

To combine with mole: add shredded or whole cooked chicken to the warm mole sauce and simmer 8–10 minutes so the chicken absorbs the flavors. Keep warm until serving.

Rinse rice under cold water until water runs clear; drain well.

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add minced onion and sauté 2–3 minutes until translucent. Add minced garlic and rice; stir to coat and lightly toast the rice 2–3 minutes.

Add 2.75 cups chicken stock and 3/4 tsp salt. Bring to a boil, cover, reduce heat to low, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

Warm corn tortillas in a dry skillet or wrapped in a damp towel in the microwave until pliable.

Plate: spoon a portion of rice alongside a serving of chicken coated in mole negro. Garnish with chopped cilantro and diced white onion. Serve with warm tortillas and lime wedges to squeeze over the chicken.