Black mole (Mole negro) from Oaxaca: Home Cooking from the Heart of Mexico (page 170) by Bricia Lopez and Javier Cabral

  • sesame seeds
  • almonds
  • cinnamon sticks
  • whole cloves
  • onions
  • dried oregano
  • tomatoes
  • black peppercorns
  • pineapple
  • plantains
  • raisins
  • apples
  • vegetable oil
  • chicken stock
  • mulato chiles
  • chilhuacle negro chiles
  • pasilla chiles
  • dried thyme
  • allspice berries
  • Maria cookies
  • dried avocado leaves
  • Oaxacan chocolate

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute animal crackers for Maria cookies, and cascabel chiles for chilhuacle negro chiles.

  • tges on April 08, 2021

    Sensational. Fun to make also. Really results in a silky, complex and gorgeous looking mole. I ended up getting cravings for it many times a day - over the next few days. A flavour which will just bewitch you. Beautiful had with just a tortilla but I do think I like it with pulled chicken in enmoladas. I am happy to keep this as my go-to mole negro recipe but I do plan on cooking Enrique Olvera's mole madre too so we'll see which one is the keeper.

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