Slow-Simmered Mole Negro with Toasted Sesame

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A rich, dark Oaxacan mole negro simmered slowly with toasted sesame seeds and dried chilies to create a deeply layered sauce perfect for chicken or pork. This mexican ready in about 100 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 350 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 white sesame seeds
• 2 small, torn corn tortillas
• 1 medium, quartered onion
• 4 whole garlic cloves
• 1 medium, chopped tomato
• 1 small, peeled and sliced plantains
• 1/4 cup almonds
• 2 tbsp raisins
• 30 g unsweetened dark chocolate
• 1/4 cup vegetable oil
• 3 cups chicken broth
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Toast 4 dried pasilla chilies, 3 dried mulato chilies, and 2 dried chipotle chilies in a dry skillet over medium heat for 2 minutes per side until fragrant but not burnt; remove stems and seeds, then soak them in 1 cup hot water for 20 minutes until softened.
2. Step 2: While chilies soak, toast 3 tbsp white sesame seeds in the same skillet over medium heat, stirring constantly, until golden and aromatic, about 2 minutes; set aside.
3. Step 3: In the skillet, heat 1/4 cup vegetable oil over medium heat, then fry 2 torn corn tortillas, 1 medium quartered onion, 4 whole garlic cloves, 1 medium chopped tomato, 1 small peeled and sliced plantain, 1/4 cup almonds, and 2 tbsp raisins until golden brown and fragrant, about 6-8 minutes; remove and set aside.
4. Step 4: Blend the soaked chilies with the toasted sesame seeds, fried vegetables, 30 g unsweetened dark chocolate, 1 cinnamon stick, and 3 whole cloves, adding 2 cups chicken broth gradually until you achieve a smooth, thick sauce.
5. Step 5: Pour the blended mole sauce into a saucepan, add 1 cup chicken broth, 1 tsp salt, and 1/2 tsp black pepper, then simmer over low heat for 45 minutes, stirring occasionally, until the sauce thickens and flavors meld.
6. Step 6: Remove the cinnamon stick and cloves before serving. Serve warm over shredded chicken or pork with rice.