How to Make Mole Negro Oaxaqueño (Traditional & Healthy Version)
Mole Negro Oaxaqueño is a treasured culinary masterpiece from Oaxaca, Mexico, known for its deep, complex flavors and rich cultural heritage. This traditional Mexican sauce combines dried chilies, seeds, nuts, spices, and Mexican chocolate to create a silky, dark sauce that’s both savory and slightly sweet. Typically served over chicken or turkey, Mole Negro is a meal that brings families together, especially during festive occasions and Sunday lunches. Its origins trace back to pre-Hispanic times, evolving over centuries to include ingredients brought by Spanish influence, like almonds and sesame seeds. The dish is celebrated for its balance of smoky, earthy, and mildly sweet notes, making it a truly unique culinary experience. Preparing Mole Negro Oaxaqueño at home lets you experience the heart of Mexican gastronomy, respecting tradition while making it suitable for a health-conscious lifestyle. The recipe below preserves the authentic taste, using wholesome ingredients and controlled portions, ideal for anyone wanting to explore Mexico's rich food culture without the excess calories. Enjoy this iconic sauce as part of a balanced lunch, and discover why it’s a staple in Oaxaca’s vibrant food scene.
Ingredients
- 2 pieces (120g each) Chicken breast, skinless (Pechuga de pollo)
- 2 Dried pasilla chilies (Chiles pasilla)
- 2 Dried mulato chilies (Chiles mulato)
- 2 Dried ancho chilies (Chiles ancho)
- 1 medium Roma tomato (jitomate)
- 1/2 medium White onion (cebolla blanca)
- 2 Garlic cloves (ajo)
- 2 tbsp Raw almonds (almendras, unsalted)
- 1 tbsp Sesame seeds (ajonjolí)
- 1 tbsp Raisins (pasas)
- 10g Mexican chocolate (chocolate de mesa, or use dark chocolate 70%+)
- 2 cups Low-sodium chicken broth (caldo de pollo)
- 1 small Corn tortilla (tortilla de maíz)
- 1 tbsp Olive oil (or traditional pork lard)
- 1/2 stick Cinnamon stick (canela)
- 2 Cloves (clavos de olor)
Step-by-step instructions
Step 1 · Toast the dried chilies (pasilla
Toast the dried chilies (pasilla, mulato, ancho) lightly over medium heat for 1-2 minutes until fragrant. Remove seeds and stems. Soak in hot water for 5 minutes to soften.
Step 2 · In a dry skillet
In a dry skillet, toast the almonds, sesame seeds, and corn tortilla until golden. Set aside.
Step 3 · Heat 1/2 tbsp olive oil in a saucepan
Heat 1/2 tbsp olive oil in a saucepan. Sauté onion and garlic until soft. Add tomato and cook until well-blended, about 4 minutes.
Step 4 · In a blender
In a blender, combine softened chilies, sautéed tomato mixture, toasted nuts and seeds, raisins, cinnamon, cloves, and a little chicken broth. Blend until smooth.
Step 5 · Return sauce to saucepan
Return sauce to saucepan, add remaining chicken broth, and simmer on low heat for 8 minutes. Stir in Mexican chocolate until melted and fully incorporated.
Step 6 · While the mole simmers
While the mole simmers, season chicken breast with salt and pepper. Grill or poach until fully cooked.
Step 7 · Serve grilled chicken topped generously with warm Mole Negro sauce
Serve grilled chicken topped generously with warm Mole Negro sauce. Garnish with sesame seeds.
Why this recipe is healthy
By using skinless chicken breast, minimal oil, and natural ingredients, this Mole Negro recipe is lower in saturated fat and calories compared to traditional versions. Grilling or poaching the chicken instead of frying and limiting the chocolate and tortilla portions helps maintain its healthfulness. Enjoy a classic Mexican dish without compromising on nutrition, making it suitable for calorie-conscious eaters.
A note on tradition
Mole Negro is a hallmark of Oaxacan cuisine, often prepared for weddings, holidays, and family gatherings. Its preparation is considered an art form, with recipes passed down through generations. It’s traditionally enjoyed during the Day of the Dead (Día de los Muertos) and other major festivities, showcasing the region’s love for bold, intricate flavors.