Slow-Simmered Oaxacan Black Mole with Toasted Sesame

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A rich and complex Oaxacan black mole sauce slow-simmered with a blend of dried chiles, spices, and toasted sesame seeds, perfect for drizzling over chicken or vegetables. This mexican ready in about 90 minutes pairs whole dried pasilla chiles, whole dried mulato chiles, whole dried chipotle chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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

• 3 whole dried pasilla chiles
• 3 whole dried mulato chiles
• 2 whole dried chipotle chiles
• 3 tbsp vegetable oil
• 1 medium, quartered white onion
• 4 whole cloves garlic
• 1 (2-inch) cinnamon stick
• 1 tsp dried oregano
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 3 tbsp toasted sesame seeds
• 2 medium, chopped tomato
• 1, torn corn tortilla
• 3 cups chicken broth
• 1 oz, chopped dark chocolate (70% cacao)
• 1 tsp salt

Instructions

1. Step 1: Toast 3 dried pasilla, 3 dried mulato, and 2 dried chipotle chiles in a dry skillet over medium heat for 1-2 minutes, turning until fragrant but not burned; remove stems and seeds and soak the chiles in 1 cup hot water for 20 minutes until softened.
2. Step 2: Heat 3 tbsp vegetable oil in the skillet over medium heat. Add 1 medium quartered white onion and 4 whole cloves garlic, sauté for 5 minutes until softened and golden around the edges.
3. Step 3: Add 1 cinnamon stick, 1 tsp dried oregano, 1 tsp cumin seeds, and 1/2 tsp black peppercorns to the skillet; toast for 1-2 minutes until aromatic.
4. Step 4: Stir in 3 tbsp toasted sesame seeds, 2 medium chopped tomatoes, and 1 torn corn tortilla; cook for 5 minutes until the tomatoes break down and the tortilla crisps.
5. Step 5: Transfer all sautéed ingredients and soaked chiles with their soaking water into a blender; add 3 cups chicken broth and blend until smooth.
6. Step 6: Pour the blended sauce into a large saucepan and simmer gently over low heat for 45 minutes, stirring occasionally until the sauce thickens and deepens in color.
7. Step 7: Stir in 1 oz chopped dark chocolate and 1 tsp salt; continue to simmer for another 5 minutes until the chocolate melts and the sauce coats the back of a spoon.