Classic molé negro originates from central Mexico in the state of Oaxaca. It’s preparation is a laborious process, made up of more than 30 ingredients that take at least a day to roast and grind by hand — a job that’s traditionally shared among several generations of women in a family. The dark, rich sauce comprised of four different chiles and chocolate is complex and difficult to make, which is why it’s often saved for special occasions. Chef Ivy Stark of Dos Caminos shared her recipe for molé negro with us.

Molé Negro

Watch Chef Ivy Stark demo the recipe with beef short ribs before you try it on your own.

  • 1 pound ancho chiles
  • 1/2 pound guajillo
  • 1/2 pound dried cascabel chile
  • ½ pound chihuacle negro
  • 2 pounds tomatoes, chopped
  • 1 pound Mexican green tomato or tomatillo, chopped
  • Corn oil
  • 4 slices white bread
  • 1 cinnamon stick
  • 5 cloves
  • 5 whole peppercorns
  • 1 sprig fresh thyme
  • 1 pinch cumin
  • 1/2 cup sesame seeds
  • 1/2 cup shelled peanuts
  • 1/2 cup blanched almonds
  • 1/2 cup small raisins
  • 1 1/2 plantains, chopped
  • 1/2 cup walnuts
  • 1 small onion, roasted, then chopped
  • 1 small garlic clove, roasted, then minced
  • 1 corn tortilla
  • 1 piece Mexican chocolate square
  • 1/2 cup chicken stock, plus 2 1/2 cups
  • 3 tablespoons vegetable shortening

  1. Toast ancho, guajillo, and cascabel chiles in a heavy skillet until skins blister. Remove from skillet and stem, seed, and devein chiles. Set aside.
  2. Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and blend in blender or food processor and set aside.
  3. In a large saucepan, heat corn oil over low flame. Cut the 4 slices of white bread, into pieces and fry in the corn oil until golden brown. Add cinnamon stick, cloves, peppercorns, thyme, cumin, sesame seeds, peanuts, almonds, raisins, plantains, and walnuts. Stir ingredients together. Add more corn oil, to coat ingredients lightly. Add chopped roasted onion and minced roasted garlic. Continue to fry over low flame for about 20 minutes.
  4. Add blended tomato mixture. Remove from heat and set aside.
  5. Place corn tortilla over open flame and cook until burnt and crispy. Cut up and set aside.
  6. In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes. Combine tomato/spice/nut mixture with chile mixture in large saucepan. Add chocolate piece and cook until melted over a low flame. Add about 1/2 cup chicken stock to mixture and stir.
  7. Place mixture into blender or food processor and puree until all ingredients have combined completely. More chicken stock may be added to smooth out sauce.
  8. In a large saucepan, heat vegetable shortening. Cook the puree in the shortening, stirring constantly. Add more of the chicken stock until you achieve the right level of consistency that you’d like. Warm sauce for another 30 minutes over a low flame.

Ingredients available at:

Tulcingo del Valle Deli 665 10th Avenue, New York, 212-262-5510  // Sam Inc. Grocery 4228 5th Avenue, Brooklyn // Tortilleria Nixtamal 104-05 47th Ave, Corona, 718-699-2434  // Tehuitzingo Deli and Grocery 695 10th Avenue, New York, 212-397-5956 // Zaragoza Grocery 215 Ave A, New York, 212-780-9204 // Kalutsyan’s 123 Lexington Avenue, New York, 212-685-3451  // El Pueblo Mejicano 238 East 116th Street, New York, 212-410-3133 // Guadalupita II 3901 5th Avenue, Brooklyn, 718-438-1080 // Viva Fruit and Vegetable 120 Essex Street, New York 212-353-0871