Mole Negro Oaxaqueño (Oaxaca Black Mole)
A recipe from Mexico.
🇲🇽 MexicomoleoaxacachickenOrTurkeyglutenFreeOptiondairyFreenutFreeOptionsoyFreeeggFreetraditional
Nutrition (per serving)
750Calories
45 gProtein
25 gSugar
1300 mgSalt
Ingredients
- cooked pieces Turkey or chicken
- 8 rare Chilhuacle negro chiles
- additional mix Mulato, ancho, pasilla
- roasted Tomatoes & tomatillos
- fried Plantain
- almonds, pecans, sesame Nuts & seeds
- generous Raisins
- more Mexican chocolate
- toasted for aroma Avocado leaves
- optional Hoja santa
- for black color Burnt tortilla
- authentic Lard
Method
- Follow similar process to poblano but emphasize chilhuacle negro for depth.
- Toast avocado leaves for distinctive Oaxacan aroma.
- Burn tortilla slightly for darker color.
- Fry paste longer for intense black hue.
- Simmer slowly.
- Oaxaca's deepest, most complex mole – seven mole capital.
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