Mole Negro de Oaxaca
A complex, deeply authentic Oaxacan mole negro with 20 traditional ingredients, honoring ancestral techniques. This mexican-inspired mexican ready in about 110 minutes pairs ancho chilies, mulato chilies, tomatillos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 ancho chilies
- 2 mulato chilies
- 4 tomatillos
- 1 tbsp sesame seeds
- 1/4 cup almonds
- 2 squares chocolate
- 1 tbsp sesame oil
- 1 cup chicken stock
- 8 oz chicken thighs
- 1/2 avocado
Instructions
- Step 1: Toast ancho and mulato chilies on a dry skillet over medium heat for 1 minute per side until fragrant, then soak in hot water for 20 minutes.
- Step 2: Grill tomatillos until charred in spots, then blend with toasted chilies, sesame seeds, almonds, and chocolate until smooth.
- Step 3: Heat sesame oil in a saucepan over medium-low heat. Add blended mixture and cook for 10 minutes, stirring constantly to prevent burning.
- Step 4: Add chicken stock and simmer for 25 minutes until thickened and dark brown.
- Step 5: Season with salt to taste, then simmer 5 more minutes.
- Step 6: Simmer chicken thighs in a separate pot until cooked through (about 20 minutes), then remove and slice.
- Step 7: Blend 1/4 avocado with 2 tbsp mole sauce until smooth to create a velvety finish.
- Step 8: Stir blended avocado into mole sauce until fully incorporated. Pour over sliced chicken and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mole Negro de Oaxaca take to make?
Total time is about 110 minutes (60 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mole Negro de Oaxaca?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ancho chilies from drying out.
Can I substitute ingredients in Mole Negro de Oaxaca?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mole Negro de Oaxaca for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mole Negro de Oaxaca?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
