Slow-Simmered Mole Negro with Toasted Chilies and Oaxacan Chocolate
A rich and complex Oaxacan mole negro sauce simmered with toasted chilies, aromatic spices, and bittersweet Oaxacan chocolate, perfect for drizzling over chicken or enchiladas. This mexican ready in about 90 minutes pairs dried pasilla chilies, dried mulato chilies, dried chipotle chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, 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
- 4 pieces dried pasilla chilies
- 3 pieces dried mulato chilies
- 2 pieces dried chipotle chilies
- 3 tbsp vegetable oil
- 1 medium, quartered white onion
- 4 cloves garlic cloves
- 1 small cinnamon stick
- 4 whole cloves
- 1 tsp black peppercorns
- 1 tsp anise seeds
- 1 large, quartered tomato
- 1/4 cup raisins
- 1/4 cup, toasted almonds
- 2 tbsp brown sugar
- 2 oz, chopped Oaxacan chocolate
- 3 cups chicken broth
- 1 tsp salt
Instructions
- Step 1: Heat a large dry skillet over medium heat. Toast 4 dried pasilla chilies, 3 dried mulato chilies, and 2 dried chipotle chilies for 2-3 minutes per side until fragrant but not burnt; remove seeds and stems and set aside.
- Step 2: In the same skillet, add 3 tbsp vegetable oil and sauté 1 medium quartered white onion and 4 garlic cloves over medium heat for 5 minutes until softened and golden.
- Step 3: Add 1 small cinnamon stick, 4 whole cloves, 1 tsp black peppercorns, and 1 tsp anise seeds to the skillet, stirring for 1 minute until aromatic.
- Step 4: Transfer toasted chilies, sautéed onion mixture, 1 large quartered tomato, 1/4 cup raisins, and 1/4 cup toasted almonds to a blender. Add 3 cups chicken broth and blend until smooth.
- Step 5: Pour the blended sauce back into the skillet, bring to a simmer over low heat, and stir in 2 tbsp brown sugar and 2 oz chopped Oaxacan chocolate. Simmer gently for 45 minutes, stirring occasionally until the sauce thickens and deepens in color.
- Step 6: Season with 1 tsp salt, adjust to taste, and serve warm over grilled chicken or enchiladas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Mole Negro with Toasted Chilies and Oaxacan Chocolate take to make?
Total time is about 90 minutes (30 min prep + 60 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 Slow-Simmered Mole Negro with Toasted Chilies and Oaxacan Chocolate?
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 dried pasilla chilies from drying out.
Can I substitute ingredients in Slow-Simmered Mole Negro with Toasted Chilies and Oaxacan Chocolate?
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 Slow-Simmered Mole Negro with Toasted Chilies and Oaxacan Chocolate for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Simmered Mole Negro with Toasted Chilies and Oaxacan Chocolate?
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.
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