The black color and bittersweet edge come from burning the chile seeds and stems until they actually smoke, then rinsing the smoke off. Toast every element separately so nothing scorches unevenly, blend in batches, and pass the sauce through a sieve so it is glossy and smooth rather than grainy.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep1 hr
Cook2 hr
Makes8 servings
CuisineMexican
Cost$$
Gluten-freeDairy-free
Contains tree nuts · sesame
The Ingredients — and where to get them
Cook for8servings
Chilhuacle negro chiles
The Oaxacan chile that gives mole negro its color and raisin-deep flavor.
6
Local / market
Mulato chiles
Dark and slightly sweet, they round out the chilhuacle base.
4
Local / market
Chihuacle and pasilla mix
Pasilla adds a smoky, dried-fruit note under the char.
4
Local / market
Mexican chocolate
A small amount balances the bitterness of the burnt seeds.
2 oz
Local / market
Sesame seeds
Toasted and ground, they thicken the sauce and add nutty body.
1/3 cup
Local / market
Almonds and raisins
Fried until golden, they lend richness and a background sweetness.
1/3 cup each
Local / market
Ripe plantain
Fried and blended in, it sweetens and thickens the mole.
Char the chilesStem and seed the chiles, reserving the seeds. Burn the seeds and stems in a dry pan until they smoke and blacken, then rinse under water to tame the acridness.
Toast the restIn the same pan, toast the sesame, spices, almonds, and raisins separately until fragrant, then fry the plantain. Toast the chile flesh until pliable and dark.
BlendBlend the chiles with poaching broth until smooth, then blend the seeds, nuts, fruit, and spices. Pass both through a sieve, pressing hard.
Fry the pasteFry the strained purees in a little lard in a heavy pot, stirring constantly until it darkens and thickens, about 20 min.
SimmerStir in the chocolate and thin with broth to a coating consistency. Simmer 45 min, add the cooked poultry, and season with salt and a touch of sugar.
Can you make Mole Negro Oaxaqueno in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Mole Negro Oaxaqueno? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Mole Negro Oaxaqueno ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Mole Negro Oaxaqueno gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Mole Negro Oaxaqueno vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
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