78g chilhuacle negro chiles (about 10) or ancho chiles (about 4)
38g pasilla chiles (about 3)
27g guajillo chiles (about 4)

  • remove chile seeds and stems
  • grill chiles 10-15 minutes, until completely black, puffed, and resembling charcoal
  • cool chiles and add to large pot
  • fill pot with water, stir vigorously, then drain (three times)
  • cover chiles with water, bring to a boil, then remove from heat and then rest for at least 30 minutes, then drain

1/2 large ripe plantain

  • grill or roast 20-30 minutes, until peel is very dark
  • let cool and discard peel

2 roma tomatoes
2 tomatillos
1/4 white onion
2 cloves garlic

  • line a heavy pan with foil and heat over high heat
  • add vegetables in order and cook on high, turning occasionally, until everything is charred on all sides (about 10 minutes for tomatoes, 8 minutes for tomatillos and onion, 3 minutes for garlic)

1 Tbsp. lard
2 Tbsp. almonds
1 Tbsp. peanuts
1 stick cinnamon
1 star anise
1/2 tsp. allspice
1/2 tsp. black pepper
1 Tbsp. pumpkin seeds

  • heat lard in a large pot, add nuts and spices and cook 2 minutes, until browned

1 Tbsp. raisins
1 Tbsp. sesame seeds
1/2 tsp. cumin
1/2 tsp. thyme
1/2 tsp. oregano
2 bay leaves

  • add and cook 1 minute, until fragrant

prepared chiles, plantain, and charred vegetables
2 corn tortillas, toasted
5 cups chicken stock
1 Tbsp. kosher salt

  • add to pot, and bring to a boil. cover, reduce heat, and simmer for 30-45 minutes, until chiles and nuts are easily crushed
  • remove from heat, remove bay leaves and cinnamon stick, and puree in blender until smooth

2 Tbsp. lard
mole puree
67g mexican chocolate, chopped

  • heat lard in a clean pot, add puree into the hot lard and immediately cover (this will spatter, so wear long sleeves and/or apron)
  • when spattering has stopped, remove lid and scrape up browned bits
  • reduce heat and simmer for 10 minutes, until mole is thickened and glossy
  • stir in chocolate and remove from heat and stir until chocolate is completely melted
  • serve over roasted chicken, and sprinkle with sesame seeds
  • can be made in advance and refrigerated for a couple of days or frozen for a month

source: https://cooking.nytimes.com/recipes/1023509-mole-negro

10/16/22: made with modifications:

  • did not remove stems and seed from chiles (removed stems after rinsing)
  • 10 tortilla chips instead of toasted tortillas
  • 1/4 tsp. of cloves instead of star anise