Black Mole Sauce Recipe

Name: Black Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound/500g chihuacle* chiles; 1/2 pound/250g mulato chiles, seeded and deveined, seeds reserved; 1/2 pound/250g pasilla chiles, seeded and deveined, seeds reserved; 3/4 pound/375g lard; 2 large onions, roasted; 1 head garlic, roasted; 3 stale tortillas; 2 slices egg bread; 3/4 cup/100g blanched almonds; 1/2 cup/75g shelled peanuts; 1 cinnamon stick; 1/2 cup/70g sesame seeds; 1/2 cup/60g shelled pumpkin seeds; Pinch of anise seeds; 1 teaspoon cumin seeds; 1 teaspoon dried thyme; 1 teaspoon dried marjoram; 2 teaspoons dried oregano; 10 coriander seeds; 10 black peppercorns; 8 cloves; 3/4 cup/100g raisins; 3 large bars Mexican chocolate (or semisweet chocolate); 4 pounds/2k ripe tomatoes, roasted and peeled; 1 pound/500g small green tomatoes; 8 tablespoons lard; Sugar and salt to taste; 2 guajolotes (small turkeys) or 4 large chickens cut into pieces and cooked in a strong broth with carrots, onions and herbs; *Chihuacles are special chiles from Oaxaca; you can substitute cascabel chiles.

Servings: persons

1 pound/500g chihuacle* chiles
1/2 pound/250g mulato chiles, seeded and deveined, seeds reserved
1/2 pound/250g pasilla chiles, seeded and deveined, seeds reserved
3/4 pound/375g lard
2 large onions, roasted
1 head garlic, roasted
3 stale tortillas
2 slices egg bread
3/4 cup/100g blanched almonds
1/2 cup/75g shelled peanuts
1 cinnamon stick
1/2 cup/70g sesame seeds
1/2 cup/60g shelled pumpkin seeds
Pinch of anise seeds
1 teaspoon cumin seeds
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 teaspoons dried oregano
10 coriander seeds
10 black peppercorns
8 cloves
3/4 cup/100g raisins
3 large bars Mexican chocolate (or semisweet chocolate)
4 pounds/2k ripe tomatoes, roasted and peeled
1 pound/500g small green tomatoes
8 tablespoons lard
Sugar and salt to taste
2 guajolotes (small turkeys) or 4 large chickens cut into pieces and cooked in a strong broth with carrots, onions and herbs
*Chihuacles are special chiles from Oaxaca; you can substitute cascabel chiles.

1
Quickly fry the chiles in hot lard, being careful not to let them burn. Place the fried chiles in a large saucepan in hot water to cover. Bring to a boil, then simmer until soft.
2
In the same hot lard, saute the onions and garlic until translucent. Add the tortillas, bread, almonds, peanuts, cinnamon, reserved chile seeds, sesame seeds, cumin seeds, thyme, marjoram, oregano, coriander seeds, peppercorns, cloves, raisins and chocolate. Saute for a few minutes. Puree this mixture with the tomatoes and the chiles. Strain the puree and cook in 8 tablespoons lard. Stir in sugar and salt to taste and 2 cups/500 ml of the turkey broth. Simmer for 20 minutes.
3
Add the turkey, and simmer for 20 to 25 minutes to blend flavors. If the mixture is too thick, add more turkey broth as needed.

1257

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 pound/500g chihuacle* chiles, 1/2 pound/250g mulato chiles, seeded and deveined, seeds reserved, 1/2 pound/250g pasilla chiles, seeded and deveined, seeds reserved, 3/4 pound/375g lard, and more.

Yes, Black Mole Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Mole Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions