Mole Negro

This dish is a must for any Day of the Dead altar, and to share with loved ones, of course!


6 ancho chiles      1 piece of white bread
6 mulato chiles      1 fried tortilla
6 pasillas chiles 1 spoon of anise seeds
6 guajillos chiles    1 spoon of marjoram
½ cup of lard or oil 1 spoon of thyme
3 large tomatoes    1 spoon of cumin
5 tomatillos   2 cinnamon sticks
10 garlic cloves 10 cloves
½ onion 20 black peppers
2 spoons of almonds ½ cup raisins
2 spoons of peanuts 2 pieces of chocolate
2 spoons of pecans 1 spoon sugar
2 spoons of cashews Salt, as needed
2 spoons of pumpkin seeds Chicken broth, as needed



Clean the chiles with a cloth. Cut out the stems and remove all the seeds. Heat the lard or oil in a big pot and start to fry the chiles, small amounts at a time. Once fried, put them to soak in very hot water until they are soft (approximately 15 minutes). Boil the tomatoes and tomatillos until soft and reserve.

In the same pot where you fried the chiles, add more lard or oil and start to fry the onion. Once translucent, add the garlic and once you can smell it, add the almonds and fry for two minutes. Then add the peanuts and all the other seeds, the pepper, cloves, cumin, cinnamon, anise, and fry. Add the tortilla and piece of bread. Turn off the stove. Puree the preparation with the chicken broth and reserve.

Blend the tomatoes, tomatillos and chiles with a bit of broth. Mix both preparations. Add a bit of broth to the blender so you can get it all out.

Heat up the same pot you have been using (you shouldn’t wash it between preparations), add some lard or oil and add the mole. Stir constantly scratching the bottom of the pot, so it doesn’t stick, add the chocolate and sugar and keep moving until you see the oil on the surface. Check the seasoning as well as the thickness of the mole. You should keep an eye on the mole all the time. Add chicken broth and stir until you get the consistency you want. Put the chicken in the mole and let it boil for 10 minutes, so it is impregnated with the flavor.

Serve with white rice and beans.

If you have any question about this recipe or other, send an email to


Lily Espinosa Rivera

Rivera´s Kitchen Tulum, Mexican Cooking Classes & Culinary Tours


Show More

Related Articles

Back to top button