Mole Negro

Mole NegroCourtesy of Chef Molly Schaefer Priest

18 ounces dried guajillo chilies
18 ounces dried mulatto chilies

1 1/4 cup pecans, toasted
1-cup almonds, peeled
3 cups sesame seeds, toasted

1-pound tomatoes
1-pound tomatillos
3 pounds yellow onion chopped
4 cups dark raisins

2 cups dried bread crumbs
1/2-cup dark brown sugar
2 1/2 inch piece ginger, minced ~ 2 ounces

3 sticks Mexican cinnamon
2 Tablespoons thyme
2 Tablespoons Mexican oregano
1 Tablespoon whole clove
2 teaspoons whole allspice
1/2 whole nutmeg, microplaned

Notes: Chiles are weighed whole, stem and seed, saving seeds. Rinse chilies with clear water and dry overnight on rack. Use about 90% of roasted chilies. This recipe can be found in Mexican cookbooks. It is too long for detailed directions here. It is considered the “king” of moles. The seeds are pan roasted to exude their oil, deliberately allowed to catch on fire, and burn for a few minutes. They are then soaked for several hours in changes of cold water to extract bitterness. These are the basis of the Mole Negro.