Rick Martínez Makes Mole Negro | NYT Cooking

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: cayenne pepper

Fresh chiles can provide a milder flavor, while cayenne is often less expensive.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds can be a lower-calorie alternative to nuts.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar, while cocoa powder is often cheaper.

Put on gloves before handling the chilies to avoid irritation.

Roast the chilies in a hot oven for about 10 to 15 minutes until dark and charred.

Char the vegetables on a cast iron griddle until nicely charred on all sides.

Rinse the roasted chilies to remove bitter flavors, repeating until water is almost clear.

Soak the rinsed chilies in water for about an hour until softened.

Fry nuts and larger spices in lard, then add smaller herbs and seeds quickly.

Add the chilies, charred vegetables, salt, and chicken stock to the pot and bring to a boil.

Reduce to a simmer and cook until everything is tender and flavors meld.

Blend the mixture in batches, starting on low speed and increasing to full speed.

Transfer blended mole to a bowl and blend the second batch.

Fry the mole in lard, stirring continuously to prevent sticking, until emulsified and deep in color.

Add chocolate to the mole and stir until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens