Mole Negro

Nutrition · per serving

Steps

1. 1

   Bring the hot water to a boil if needed. Toast the dried ancho chiles, dried mulato chiles, and dried pasilla chiles in a dry skillet over medium heat for 10-15 seconds per side, pressing them flat; they should smell fragrant but not blacken, or the mole will turn bitter. Transfer to a bowl, cover with the hot water, and soak for 15 minutes.

   20 g dried ancho chiles, stemmed and seeded20 g dried mulato chiles, stemmed and seeded20 g dried pasilla chiles, stemmed and seeded300 ml hot water
2. 2

   In the same dry skillet, toast the pumpkin seeds until they puff and begin to pop, about 2 minutes. Add the 20 g sesame seeds and whole almonds and toast 1 minute more until golden. Remove immediately so they do not scorch.

   25 g pumpkin seeds20 g sesame seeds20 g whole almonds
3. 3

   Add the Mexican cinnamon stick, whole cloves, black peppercorns, cumin seeds, anise seeds, dried oregano, dried thyme, allspice berries, and ground coriander to the skillet. Toast over low heat for 30-45 seconds, just until aromatic. Tip onto a plate to cool slightly.

   1 small Mexican cinnamon stick2 whole cloves1 tsp black peppercorns1 tsp cumin seeds1/2 tsp anise seeds1 tsp dried oregano1/2 tsp dried thyme3 allspice berries1 tsp ground coriander
4. 4

   Heat 20 ml olive oil in the skillet over medium heat. Fry the white onion, garlic cloves, ripe tomato, plantain, and raisins for 6-8 minutes, stirring often, until the onion softens, the tomato collapses, and the plantain takes on deep golden edges. Add the torn corn tortilla for the last 1 minute to lightly toast it in the oil.

   20 ml olive oil120 g white onion, roughly chopped4 garlic cloves120 g ripe tomato, roughly chopped80 g plantain, sliced into 1 cm rounds20 g raisins1 small (25 g) corn tortilla, torn into pieces
5. 5

   Transfer the soaked chiles with 200 ml of their soaking liquid to a blender. Add the toasted pumpkin seeds, 20 g sesame seeds, whole almonds, toasted spice blend, and the fried onion mixture. Blend until as smooth as possible, 1-2 minutes; if needed, add a splash more soaking liquid to keep the blades moving.

   20 g dried ancho chiles, stemmed and seeded20 g dried mulato chiles, stemmed and seeded20 g dried pasilla chiles, stemmed and seeded300 ml hot water25 g pumpkin seeds20 g sesame seeds20 g whole almonds120 g white onion, roughly chopped4 garlic cloves120 g ripe tomato, roughly chopped80 g plantain, sliced into 1 cm rounds20 g raisins20 ml olive oil1 small (25 g) corn tortilla, torn into pieces1 small Mexican cinnamon stick2 whole cloves1 tsp black peppercorns1 tsp cumin seeds1/2 tsp anise seeds1 tsp dried oregano1/2 tsp dried thyme3 allspice berries1 tsp ground coriander
6. 6

   Return the skillet or use a saucepan over medium heat. Pour in the blended paste carefully; it may sputter. Cook, stirring constantly, for 5 minutes until it darkens slightly and thickens to a dense puree. This frying step is essential for depth and removes any raw blended taste.

7. 7

   Gradually whisk in the vegetable stock until smooth. Add the dark chocolate, piloncillo or dark brown sugar, and 6 g fine salt. Simmer gently for 12-15 minutes, stirring often, until the mole is glossy, very dark, and thick enough to coat the back of a spoon; if it becomes too thick, loosen with a little water.

   500 ml vegetable stock25 g dark chocolate (70%), chopped15 g piloncillo or dark brown sugar6 g fine salt
8. 8

   While the mole simmers, squeeze the young green jackfruit gently to remove excess brine, then shred the pieces with your fingers or two forks, discarding any tough seed pods if desired. Heat 10 ml olive oil in a separate pan, add the jackfruit and 2 g fine salt, and sauté for 6-8 minutes until lightly browned at the edges and the moisture has cooked off.

   400 g young green jackfruit in brine, drained10 ml olive oil2 g fine salt
9. 9

   Fold the sautéed jackfruit into the mole and simmer together for 3 minutes so the fibers absorb the sauce. Taste and adjust seasoning if needed; the finished mole should balance smoky, fruity, bitter, sweet, and savory notes.

   400 g young green jackfruit in brine, drained
10. 10

    Rest the mole off the heat for 5 minutes to let the flavors settle and the sauce thicken slightly. Serve hot, spooned generously over the jackfruit, and finish with the remaining sesame seeds.

    5 g sesame seeds

Origin & History

Mole negro is one of Oaxaca's most celebrated moles, known for its dark color and deeply layered flavor built from dried chiles, spices, seeds, fruit, and chocolate. Traditional versions can include many more ingredients and take several hours, especially for festivals and family gatherings. This vegan adaptation keeps the spirit of the dish while using jackfruit as a richly sauced centerpiece.