Mole Negro

Ingredients

• Dried Chile — 6 g chilhuacle negro
• Ancho Chile — 5 g mulato + 5 g ancho
• Dried Chile — 2.5 g pasilla
• Vegetable Oil — 1 Tbsp (15 ml)
• Onion — 15 g diced white
• Garlic — 1 clove minced (5 g)
• Banana — 1/8 ripe plantain sliced (20 g)
• Tomato — 1/8 charred (20 g)
• Tomatillo — 1/8 charred (15 g)
• Chicken Stock — 150 g
• Almonds — 4 g toasted
• Sesame Seed — 3 g toasted
• Pumpkin Seeds — 2 g toasted
• Allspice — pinch toasted (0.5 g)
• Clove — pinch toasted (0.3 g)
• Cinnamon — pinch Mexican cinnamon (0.5 g)
• Pepper — pinch peppercorns (0.3 g)
• Star Anise — pinch (0.3 g)
• Chocolate — 30 g
• Raisins — 5 g fried
• Brown Sugar — 1/2 tsp piloncillo (3 g)
• Bread — tortilla + bolillo fried scraps (20 g)
• Beef Trim — 10 g beef fat
• Salt — to taste

Method

1. This sauce is cooked on the stove — the jar is for storing it, not making it.
2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
3. Finish off heat; adjust seasoning.

FAQ