Mole Negro Oaxaqueño

Method

1. 1

   Toast the chilies in a dry pan until dark and blistered — darker than feels safe, just short of burnt — then soak in hot water for 20 minutes. Toast the reserved seeds separately until nearly black.

   💡 The near-burnt chilies and blackened seeds are what make the mole negro, not just brown.

2. 2

   Char the tomatoes, onion and unpeeled garlic in the same pan until blackened in spots; peel the garlic after.

3. 3

   Fry the almonds, raisins, sesame seeds and plantain in 2 tablespoons of oil until golden, adding the cinnamon, cloves and oregano for the last 30 seconds.

4. 4

   Blend everything — drained chilies, seeds, charred vegetables, fried nuts and fruit, spices — with enough stock to make a smooth, thick purée, in batches. Pass through a sieve.

   💡 Sieving feels fussy and is non-negotiable — velvet texture defines a finished mole.

5. 5

   Fry the purée in the remaining oil in a heavy pot, stirring constantly as it sputters and darkens, about 10 minutes.

6. 6

   Add the chocolate, sugar and remaining stock; simmer very gently, stirring often, for 45 minutes until the sauce is glossy and coats a spoon thickly. Season with salt.

7. 7

   Meanwhile poach the chicken thighs in salted water until cooked through, about 25 minutes.

8. 8

   Bathe the chicken in the mole, scatter with sesame seeds and serve with rice and warm tortillas.