Slow-Simmered Black Mole Negro with Toasted Chilies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A rich and complex Oaxacan mole featuring toasted chilies, nuts, and spices simmered to a deep, smoky perfection. This mexican-inspired mexican ready in about 85 minutes pairs dried pasilla chilies, dried ancho chilies, dried mulato chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 pieces dried pasilla chilies
• 3 pieces dried ancho chilies
• 2 pieces dried mulato chilies
• 3 tbsp vegetable oil
• 1 medium, quartered white onion
• 4 whole garlic cloves
• 2 medium, quartered tomato
• 1/4 cup almonds
• 1/4 cup pumpkin seeds
• 2 small tortillas torn corn tortillas
• 1 small (2 inches) cinnamon stick
• 4 whole cloves
• 1 tsp black peppercorns
• 1 tsp dried oregano
• 1 oz chocolate (bittersweet)
• 2 cups chicken broth
• 1 tsp salt

Instructions

1. Step 1: Remove stems and seeds from 3 dried pasilla chilies, 3 dried ancho chilies, and 2 dried mulato chilies. Toast the chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant and slightly darkened but not burnt. Transfer to a bowl and cover with hot water, soaking for 20 minutes until softened.
2. Step 2: In the same dry skillet, toast 1/4 cup almonds, 1/4 cup pumpkin seeds, and 2 torn small corn tortillas over medium heat for 3-4 minutes until golden and aromatic. Remove and set aside.
3. Step 3: Add 3 tbsp vegetable oil to the skillet and sauté 1 medium white onion quartered and 4 whole garlic cloves over medium heat for 5 minutes until softened and lightly browned. Add 2 medium quartered tomatoes and cook for 4 minutes until softened and slightly charred.
4. Step 4: Drain the soaked chilies, reserving their soaking liquid. Blend the chilies with the sautéed onion, garlic, tomato, toasted nuts, pumpkin seeds, tortillas, 1 small cinnamon stick, 4 whole cloves, 1 tsp black peppercorns, and 1 tsp dried oregano along with 1 cup chicken broth until smooth.
5. Step 5: Pour the blended sauce back into the skillet over medium-low heat, add 1 oz bittersweet chocolate broken into pieces, 1 tsp salt, and 1 cup reserved chili soaking liquid. Simmer gently for 30 minutes, stirring occasionally until the sauce thickens and deepens in color.
6. Step 6: Adjust seasoning with salt if needed and serve warm over grilled chicken or rice.