Black mole recipe

Get Mole Negro Oaxaqueno: Oaxacan Black Mole Recipe from Food Network

How to make authentic Mole Sauce- a deep, smoky, slightly spicy sauce that hails from Mexico made with dried black chilies, warming spices and a hint of bittersweet chocolate. Trust me, you'll want to put this on everything. Vegan! Make this in 35 minutes!

Making black mole is an undertaking, one that folks in Mexico often spread over three days. The first day is for collecting, measuring and doing the preliminary steps of preparation—the cleaning, toasting, roasting and such—or what in the professional kitchen is called mise en place, setting everything in its place so that the cooking will go smoothly. I’ve labeled those steps Basic Preparations below. The cooking often takes place on the second day, followed by serving on the third day…

Mole negro, black mole, is a classic Mexican sauce. Originally from Oaxaca, this complex sauce takes a while to make, but it stores very well.

Complicated, No! Labor intensive, Maybe! Lol! I promise you that once you begin preparing your own molé sauce at home, the store bought will not be quite as tasty as you thought. I grew up with mole paste out of a jar and it's great! But I feel the need to challenge myself when it comes to cooking especially. This is how I learn new things.

Contrary to popular opinion, there's more to mole than "chicken in chocolate sauce."

A flavorful recipe for Chicken Mole is made with Black Mole Sauce (Mole Negro)- smoky, spicy and nutty with dried chilies, and a hint of chocolate. A flavorful Oaxacan-inspired meal.

This authentic chicken mole recipe has a rich, complex flavor. It's a Mexican delicacy with hints of chocolate, nuts, and roasted peppers.

Savory Black Beans baked in a quick and easy Mexican Mole Sauce topped with queso fresco cheese (optional)- serve this as a delicious side dish for your Mexican Fiesta or as a flavorful base for healthy bowls.

Yes, I think I've lost my ever-loving mind. What did I decide to do? Make the MOST DIFFICULT mole recipe I could get my hands on. And that's not including the time I spent hunting down chihuacle chiles and avocado leaves. But this kind of recipe is like a siren song...tempting me to spend an entire day trying to overcome it. So I made it over the weekend and let it have a nice rest in the fridge (since that makes it yummier). This mole is....complex. It's smoky, spicy, sweet, and salty all…