Dinner Party · Mexican
Mole Negro
A deep, complex black mole built from dark chocolate and a proprietary blend of fifteen spices.
Why This Works
The profound depth of this Mole Negro is achieved by balancing the bitter profile of high-cacao chocolate against the fruity, smoky notes of toasted dried chilies. By emulsifying the aromatics and broth, the sauce gains a velvety, nap-worthy consistency that provides a sophisticated foundation for the complex spice blend.
The Upgrade
Make from whole chilies
Chef's Secret
Michelin TechniqueAllow the mole to sit for a few hours or overnight before serving; this helps the flavors to amalgamate beautifully.
Ingredients
Total time including resting: 150 min
Directions
Toast the dried chilies in a dry skillet over medium heat until fragrant, approximately 3 minutes, then soak them in hot water until soft.
15 minIn a heavy-bottomed pot, heat the lard and sauté the onions and garlic until translucent and golden.
10 minTransfer the softened chilies, sautéed aromatics, and canned tomatoes into a high-speed blender and process until a completely smooth paste forms.
5 minReturn the paste to the pot, stir in the chicken broth and spice blend, and bring to a gentle simmer to allow the flavors to marry.
60 minWhisk in the dark chocolate until fully melted and emulsified, then season with kosher salt and black pepper to taste before serving.
10 minWine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Lytton Springs
The brambly, high-toned dark fruit and baking spice notes in this Zinfandel mirror the complex, smoky profile of the dried chilies and cinnamon in the mole. Its bold, structured tannins and juicy acidity cut through the richness of the lard and chocolate, while the wine’s natural intensity holds its own against the deep, earthy layers of the sauce.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Cilantro Lime Rice
Serve fluffy white rice to act as a neutral canvas for the deep, complex flavors of the mole.
Ingredients
Directions
Rinse rice under cold water until clear; drain thoroughly.
Bring water, butter, and salt to a boil in a medium saucepan.
Add rice, reduce heat to low, cover tightly, and simmer for 15 minutes.
Remove from heat and let stand, covered, for 5 minutes.
Fluff rice with a fork, folding in the cilantro, lime juice, and zest.
Serve immediately alongside Mole Negro.
Side Dish
Quick Escabeche Vegetables
Quick-pickle onions and carrots in vinegar to provide a sharp, acid-driven contrast to the rich chocolate-based sauce.
Ingredients
Directions
Combine vinegar, water, honey, salt, and oregano in a small saucepan over medium-high heat.
Bring the brine to a gentle simmer, stirring until the honey and salt are fully dissolved.
Place the onion, carrots, and habanero slices into a heat-proof glass jar or bowl.
Pour the hot brine directly over the vegetables, ensuring they are completely submerged.
Let the mixture stand at room temperature for at least 15 minutes to allow the flavors to bloom.
Serve immediately as a vibrant, acidic contrast to the rich mole.
Member Reviews
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Tasty and easy. Mine wasn't as photogenic but the flavor was there.