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Easy Mole Negro

Quick Mole Negro

A traditional mole takes a long time to prepare, and the results are more than worthwhile (according to us!). On the other hand, if time is of the essence, it is possible to make a simplified version that takes less time but is equally delicious.


  • 1 bag Mole Negro Zapoteco spices 
  • 2 tomatoes
  • 4 tomatillos or 1 additional tomato
  • ½ cup stock fat or vegetable oil
  • 1 onion, chopped 
  • 4 garlic cloves, whole 
  • 5 Tbsp raisins 
  • 15 almonds
  • 1 corn tortilla, shredded
  • 6 cilantro branches 
  • 1 to 2 liters poultry stock 
  • 50g bittersweet chocolate
  • 2 kg chicken or turkey, cooked (boiled)  
  • Toasted sesame seeds, to garnish (opt.)
  • Avocado slices, to garnish (opt.)


  1. 1

    Toast the chilies in a hot, dry pan. Remove and discard the seeds of all the chilies. Keep the Pasilla de Oaxaca seeds (the smoky one) if you want a more piquant mole. Shred the chilies into medium size pieces.

  2. 2

    Grind the remaining spices in an electric grinder.

  3. 3

    Cut the tomatoes and tomatillos into large cubes.

  4. 4

    Fry the chopped onion and whole garlic cloves for 5 minutes in half the fat. Add the shredded chilies, raisins and almonds. Sauté lightly for 2 minutes. Incorporate the ground spices and cook for another 30 seconds, until fragrant. Add the tomatoes, tomatillos and shredded tortilla. Continue cooking for 5 minutes, stirring regularly, ensuring not to burn the ingredients. 

  5. 5

    Incorporate ½ cup of stock and simmer for 10 minutes.

  6. 6

    Pour the contents of the pan into the blender or food processor. Blend to a fine purée, about 5 minutes, be careful of splattering. Add more stock if necessary. 

  7. 7

    Add the chopped cilantro. Grind for another 2 to 3 minutes.

  8. 8

    Pour half the remaining fat into a large heavy-bottomed pan. Place on medium heat. Pour in the chili paste and the spices. Cook for 5 minutes, stirring continuously with a wooden spoon, taking care not to burn the paste.  

  9. 9

    Add enough stock to obtain a thick, creamy sauce, then incorporate the chocolate and let simmer for 30 minutes on low heat. Stir often to avoid burning the sauce. Salt to taste.

  10. 10

    Add the turkey or chicken pieces. Reheat the meat in the sauce and serve.