Description

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MOLE NEGRO SAUCE (BLACK MOLE)

If unfamiliar Mole, or Mole Negro (pronounced moh-lay nay-grow) there are hundreds of variations of Mole Sauce throughout Mexico, depending on where you are and the season. In essence, Mole is a rich Mexican sauce made from dried or fresh chilies, nuts, or seeds, and can range in color from green to yellow to red and all the way to black.

 

Mole Negro, or “black mole” is one of my all-time favorites and gets its deep dark color from smoked black chilies, prunes (or raisins), and chocolate.  It’s velvety and rich, without being cloying, and has a beautiful balance of flavors when you get it just right.

Though it is believed to originate from Oaxaca, while there, we learned it is actually a pre-Hispanic sauce, one that has been carried down from the indigenous people who lived before, who served many variations of it.

With the most extraordinary combination of 4 chilies:

 

Black Chilhuacle
Chipolte Meco
Mulatto Chile
Mexican Pasilla Chile

 

 

How to use:

Bring to a simmer and add broth or pot coffee with piloncillo and dissolve until the desired consistency is achieved, combine with pork, poultry, vegetables, puff pastries, or as a dessert.

 

 

What to serve Mole Negro Sauce with Enchiladas

• Chicken, turkey, pork, tofu, instant pot carnitas
• Tamales
• Tacos
• Whole roasted cauliflower 
• Stuffed poblanos
• Stir some into your next pot of chili!

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