Mole negro oaxaqueño

Mole negro oaxaqueño is a dark Mexican sauce associated with Oaxaca. Rick Bayless’s restaurant version uses mulato, chilhuacle and pasilla negro chillies. The chillies are deeply dry-toasted, soaked, blended and strained. A separate mixture contains toasted seeds and nuts, browned onion, garlic, plantain and raisins, spices, roasted tomato and tomatillo, and toasted bread and tortilla.^[1]

The chilli purée cooks in oil or lard until reduced, followed by the blended seed-and-nut mixture. Chocolate, toasted avocado leaves and chicken or pork broth are added for simmering; salt and sugar balance the sauce. Bayless describes poached chicken as a common Oaxacan accompaniment and wood-grilled ribeye as his restaurant’s choice.^[1]