Mole Negro Oaxacan Black Mole

Toast the mulato, ancho, pasilla, and chipotle chiles lightly on a dry comal or skillet over medium heat for 30 seconds per side until fragrant. Be careful not to burn them. Transfer to a bowl, cover with hot water, and let them rehydrate for 20-30 minutes until soft. Drain, reserving some soaking liquid.

In the same dry skillet, toast almonds, sesame seeds, pumpkin seeds, cinnamon stick, cloves, peppercorns, and anise seeds until fragrant and lightly browned. Remove and set aside.

Heat 2 tablespoons of lard or oil in the skillet. Fry the roughly chopped onion and garlic until softened. Add the tomatillos and tomatoes, cooking until softened and slightly charred. Separately, fry the plantain slices and torn tortillas until golden.

Combine the rehydrated chiles, toasted nuts, seeds, spices, fried onion, garlic, tomatillos, tomatoes, plantain, tortillas, raisins, oregano, and thyme in a blender. Add 2 cups of chicken broth and blend until very smooth. Add more broth or reserved chile soaking liquid if needed, ensuring a thick, smooth paste.

Heat the remaining 2 tablespoons of lard or oil in a large pot or Dutch oven over medium heat. Carefully pour the blended mole mixture into the pot through a fine-mesh sieve, pressing down on the solids with a spatula to extract all the liquid. Discard the remaining solids. This step is crucial for a smooth texture.

Bring the strained mole to a gentle simmer. Add the remaining 4 cups of chicken broth, chopped Mexican chocolate, and piloncillo (or brown sugar). Stir constantly until the chocolate and piloncillo are fully dissolved and the mole thickens. Continue to simmer gently for at least 30 minutes, stirring occasionally, allowing the flavors to meld and deepen. Season with salt to taste.

Serve the Mole Negro hot over cooked chicken, turkey, or pork, with a side of Mexican rice and warm tortillas. Garnish with a sprinkle of sesame seeds for an authentic touch.