The Best Mole Negro Recipe
The Best Mole Negro Recipe is a medium Mexican recipe that serves 4. 620 calories per serving. Recipe by Jenny Martinez on YouTube.
Prep: 20 min | Cook: 1 hr 5 min | Total: 1 hr 40 min
Cost: $16.21 total, $4.05 per serving
Ingredients
- 2 pounds Chicken Thighs (bone‑in, skin‑on for flavor)
- 6 pieces Dried Chili Pods (mix of ancho, pasilla, mulato, and chipotle; keep seeds)
- 1/4 cup Peanuts (unsalted, raw)
- 1/4 cup Almonds (blanched, sliced)
- 1/4 cup Pecans (roughly chopped)
- 1/4 cup Raisins (golden or regular)
- 2 tablespoons Sesame Seeds (toasted)
- 1 piece Cinnamon Stick (whole)
- 2 cloves Garlic (minced)
- 1 teaspoon Mixed Spices (ground cumin and coriander blend)
- 30 grams Dark Chocolate (70% cacao, chopped)
- 1 piece Bolillo (Mexican crusty roll, sliced lengthwise)
- 2 cups Chicken Stock (homemade or low‑sodium store‑bought)
- 1 tablespoon Chicken Bouillon (powder or cube dissolved in stock)
- 1/4 cup Vegetable Oil (for frying nuts and bolillo)
- to taste Salt
Instructions
Boil the Chicken
Place the chicken thighs in a large pot, cover with water, add a pinch of salt, and bring to a gentle boil. Reduce heat and simmer until just cooked through, about 20 minutes. Remove, let cool slightly, then shred or cut into bite‑size pieces.
Time: PT20M
Temperature: 212°F
Prepare the Chilies
Remove seeds from the dried chili pods but keep the seeds for later. Toast the chilies in a dry skillet over medium heat, shaking frequently, until fragrant and slightly darkened, about 5 minutes.
Time: PT5M
Hydrate the Chilies
Place the toasted chilies in a bowl and cover with hot chicken stock. Let soak for 10 minutes until softened.
Time: PT10M
Fry Nuts, Raisins, and Seeds
In a skillet, heat vegetable oil over medium‑high heat. Add peanuts, almonds, pecans, and raisins. Fry, stirring constantly, for at least 5 minutes until golden and aromatic. Then add sesame seeds, cinnamon stick, minced garlic, mixed spices, and continue to fry for another 2 minutes.
Time: PT7M
Add Chocolate
Stir the chopped dark chocolate into the skillet until fully melted and incorporated.
Time: PT2M
Toast and Fry the Bolillo
Slice the bolillo lengthwise. Lightly toast the slices on a dry skillet until the surface is slightly charred, about 2 minutes per side. Then briefly fry the toasted slices in the same oil for another 1‑2 minutes to add crispness.
Time: PT5M
Blend the Mole Base
Transfer the toasted chilies (with their soaking stock), the nut‑raisin mixture, and the melted chocolate into a blender. Add the remaining chicken stock and chicken bouillon. Blend on high until a smooth, deep‑brown sauce forms.
Time: PT5M
Simmer the Mole
Return the blended sauce to the large pot. Bring to a gentle simmer over medium heat and cook for 15 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
Time: PT15M
Combine Chicken and Finish
Add the shredded chicken pieces to the simmering mole. Stir to coat evenly and heat through for 3‑4 minutes. Transfer to serving dishes, garnish with toasted sesame seeds and optional fried bolillo pieces.
Time: PT4M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 8 g
Dietary info: Contains nuts, Contains gluten, Not vegetarian, High protein
Allergens: Peanuts, Almonds, Pecans, Sesame, Gluten
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Breast, Turkey Thighs
- Instead of Dried Chili Pods: Dried Guajillo chilies, Dried New Mexico chilies
- Instead of Peanuts: Cashews, Sunflower seeds
- Instead of Almonds: Hazelnuts, Pistachios
- Instead of Pecans: Walnuts, Macadamia nuts
- Instead of Raisins: Dried cranberries, Dried apricots (chopped)
- Instead of Sesame Seeds: Pumpkin seeds, Sunflower seeds
- Instead of Cinnamon Stick: Ground cinnamon (1/2 tsp)
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Mixed Spices: Tajín seasoning, All‑purpose Mexican spice blend
- Instead of Dark Chocolate: Mexican chocolate tablets, Semi‑sweet chocolate
- Instead of Bolillo: French baguette, Italian ciabatta
- Instead of Chicken Stock: Vegetable stock, Water with bouillon
- Instead of Chicken Bouillon: Soy sauce (1 tsp), Miso paste (1 tsp)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Large Pot
- Skillet
- Blender
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Tongs
- Ladle
Critical Steps — Do Not Skip
- Toasting the dried chilies without burning them
- Frying the nut and raisin mixture to develop deep flavor
- Blending the sauce until completely smooth
- Simmering the mole long enough for flavors to meld
Chef Tips from the Video
- Toast the chilies and nuts in a dry skillet first, then finish in oil for layered flavor.
- For extra depth, add a small piece of toasted tortilla to the blender.
- Use a high‑quality Mexican chocolate with cinnamon for authentic aroma.
Troubleshooting
Mole is too thick.
Add a little more chicken stock or water, a tablespoon at a time, until desired consistency is reached.
Mole tastes bitter.
Check that chilies were not over‑toasted; if bitter, balance with a pinch of sugar or a splash of orange juice.
Sauce is too oily.
Skim excess oil off the surface before simmering, or let the sauce sit and refrigerate; the fat will solidify and can be removed.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature; sauce contains perishable ingredients.
Make-Ahead Tips
- Prepare the mole sauce up to step 8 and refrigerate; reheat gently before adding chicken.
- The sauce freezes well; make a double batch and freeze for future meals.
Frequently Asked Questions
What is the cultural significance and history of Mole Negro in Mexican cuisine?
Mole Negro originates from the Oaxaca region of Mexico and is traditionally served at celebrations such as weddings and festivals. It reflects the blend of indigenous ingredients like chilies and nuts with Spanish-introduced chocolate, creating a complex sauce that symbolizes Mexico’s culinary fusion.
What are the traditional regional variations of Mole Negro in Oaxaca compared to other parts of Mexico?
In Oaxaca, Mole Negro often includes a higher proportion of toasted nuts, seeds, and chocolate, while versions from Puebla may add plantains or additional spices. Some regions also use different chilies, like guajillo or pasilla, altering the flavor profile slightly.
How is Mole Negro traditionally served in Mexican celebrations?
Mole Negro is typically poured over chicken or turkey, accompanied by rice, warm tortillas, and sometimes fried bolillo pieces. It is presented on a large platter for communal eating, emphasizing sharing during holidays and special events.
What occasions or celebrations is Mole Negro traditionally associated with in Mexican culture?
Mole Negro is a centerpiece for Día de los Muertos, Christmas, and wedding feasts in Oaxaca. Its rich, festive flavor makes it a favorite for any gathering that calls for a special, celebratory dish.
How does Mole Negro fit into the broader Mexican cuisine tradition?
Mole sauces are a hallmark of Mexican gastronomy, showcasing the country's ability to balance heat, sweetness, and earthiness. Mole Negro, with its dark chocolate base, exemplifies the sophisticated layering of flavors that defines Mexican mole dishes.
What are the authentic traditional ingredients for Mole Negro versus acceptable substitutes?
Authentic Mole Negro uses dried chilies (ancho, mulato, pasilla), peanuts, almonds, pecans, raisins, sesame seeds, cinnamon, garlic, and Mexican chocolate. Substitutes can include other nuts like cashews, dried fruit such as apricots, or semi‑sweet chocolate if Mexican chocolate is unavailable.
What other Mexican dishes pair well with Mole Negro?
Mole Negro pairs beautifully with roasted chicken, turkey, or pork, and is often served alongside Mexican rice, refried beans, and warm corn tortillas. A side of pickled red onions adds a bright contrast.
What makes Mole Negro special or unique in Mexican cuisine?
Its deep, dark color comes from the combination of toasted chilies and chocolate, creating a bittersweet, smoky flavor that is distinct from lighter mole varieties. The balance of nuts, seeds, and spices gives it a rich, velvety texture.
What are the most common mistakes to avoid when making Mole Negro?
Common errors include over‑toasting the chilies (causing bitterness), under‑blending the sauce (leaving grainy texture), and over‑cooking the chicken so it becomes dry. Follow the critical steps and taste as you go to prevent these issues.
Why does this Mole Negro recipe use toasted nuts and seeds before adding chocolate instead of mixing everything raw?
Toasting the nuts, seeds, and spices first develops deeper, roasted flavors that complement the chocolate. Adding chocolate after the toast ensures it melts smoothly into a sauce without burning, preserving its nuanced bitterness.
Can I make Mole Negro ahead of time and how should I store it?
Yes, you can prepare the mole sauce up to the simmering stage, let it cool, and refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently on low heat before adding the chicken.
What does the YouTube channel Jenny Martinez specialize in?
The YouTube channel Jenny Martinez focuses on authentic Latin American home cooking, offering step‑by‑step tutorials for traditional dishes, modern twists, and cooking fundamentals aimed at home cooks of all skill levels.
How does the YouTube channel Jenny Martinez's approach to Mexican cooking differ from other Mexican cooking channels?
Jenny Martinez emphasizes clear, concise instructions with a focus on ingredient sourcing and cultural context, often demonstrating traditional techniques like toasting chilies and nuts, whereas many other channels prioritize speed or fusion adaptations.
Last updated: August 30, 2026
