From Adrián Torres's kitchen · Adrián Torres kitchen, _pending
stove · salsa
NATIONAL AWARD WINNERMole Negro
From an award-winning kitchen
Ratio
VEG OIL 15CHICKEN STOCK 150
Ingredients
- CHILHUACLE6 g
- MULATO/ANCHO10 g
- PASILLA2.5 g
- VEG OIL15 ml
- ONION15 g
- GARLIC5 g
- PLANTAIN20 g
- TOMATO20 g
- TOMATILLO15 g
- CHICKEN STOCK150 ml
- ALMONDS4 g
- SESAME SEED3 g
- PUMPKIN SEEDS2 g
- ALLSPICE0.5 g
- CLOVE0.3 g
- CINNAMON0.5 g
- PEPPER0.3 g
- STAR ANISE0.3 g
- CHOCOLATE30 g
- RAISINS5 g
- PILONCILLO3 g
- BREAD20 g
- BEEF FAT10 g
- SALT4 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Adrián Torres is a James Beard award recipient (Progressive Mexican). Cited awards include: James Beard Emerging Chef 2026.
Originally published as Mole Negro.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Adrián Torres / StarChefs Maximo (published as “Mole Negro”). Full citation lives in Provenance.