Mole Negro

Ingredients

Instructions

1. 1

   Bring the hot water to a boil if needed. Toast the dried ancho chiles, dried mulato chiles, and dried pasilla chiles in a dry skillet over medium heat for 10-15 seconds per side, pressing them flat; they should smell fragrant but not blacken, or the mole will turn bitter. Transfer to a bowl, cover with the hot water, and soak for 15 minutes.

2. 2

   In the same dry skillet, toast the pumpkin seeds until they puff and begin to pop, about 2 minutes. Add the 20 g sesame seeds and whole almonds and toast 1 minute more until golden. Remove immediately so they do not scorch.

3. 3

   Add the Mexican cinnamon stick, whole cloves, black peppercorns, cumin seeds, anise seeds, dried oregano, dried thyme, allspice berries, and ground coriander to the skillet. Toast over low heat for 30-45 seconds, just until aromatic. Tip onto a plate to cool slightly.

4. 4

   Heat 20 ml olive oil in the skillet over medium heat. Fry the white onion, garlic cloves, ripe tomato, plantain, and raisins for 6-8 minutes, stirring often, until the onion softens, the tomato collapses, and the plantain takes on deep golden edges. Add the torn corn tortilla for the last 1 minute to lightly toast it in the oil.

5. 5

   Transfer the soaked chiles with 200 ml of their soaking liquid to a blender. Add the toasted pumpkin seeds, 20 g sesame seeds, whole almonds, toasted spice blend, and the fried onion mixture. Blend until as smooth as possible, 1-2 minutes; if needed, add a splash more soaking liquid to keep the blades moving.

6. 6

   Return the skillet or use a saucepan over medium heat. Pour in the blended paste carefully; it may sputter. Cook, stirring constantly, for 5 minutes until it darkens slightly and thickens to a dense puree. This frying step is essential for depth and removes any raw blended taste.

7. 7

   Gradually whisk in the vegetable stock until smooth. Add the dark chocolate, piloncillo or dark brown sugar, and 6 g fine salt. Simmer gently for 12-15 minutes, stirring often, until the mole is glossy, very dark, and thick enough to coat the back of a spoon; if it becomes too thick, loosen with a little water.

8. 8

   While the mole simmers, squeeze the young green jackfruit gently to remove excess brine, then shred the pieces with your fingers or two forks, discarding any tough seed pods if desired. Heat 10 ml olive oil in a separate pan, add the jackfruit and 2 g fine salt, and sauté for 6-8 minutes until lightly browned at the edges and the moisture has cooked off.

9. 9

   Fold the sautéed jackfruit into the mole and simmer together for 3 minutes so the fibers absorb the sauce. Taste and adjust seasoning if needed; the finished mole should balance smoky, fruity, bitter, sweet, and savory notes.

10. 10

    Rest the mole off the heat for 5 minutes to let the flavors settle and the sauce thicken slightly. Serve hot, spooned generously over the jackfruit, and finish with the remaining sesame seeds.

Nutrition per serving

Notes

• •For the smoothest texture, pass the blended sauce through a fine sieve before frying it, though this is optional if your blender is powerful.
• •Mulato chiles give the characteristic dark, chocolate-like depth; if unavailable, use more ancho and a small extra pasilla, though the result will be less traditional.
• •Mole often tastes even better after a few hours or the next day, once the spices meld.
• •Serve with steamed rice, warm corn tortillas, or black beans to make it a fuller meal.

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