Mole Negro Oaxacan Black Mole from Ashley, Meta Street Cafe

I have the benefit of living in Southern California and near an excellent Mexican Market.  Filled with fresh produce and authentic ingredients, my best find during the Saturday grocery shop was fresh Mole Negro paste sitting on the butcher counter.  Mole Paste is one ingredient in Mole, a Oaxacan Black Sauce commonly eaten in Mexico and poured over poultry.  I have a recipe for the paste, but I am somewhat intimidated by it, so I bought the paste from Red Barn Market and used it to make Mole Sauce from A Cook’s Tour of Mexico Authentic Recipes from the Country’s Best Open-Air Markets, City Fondas and Home Kitchens.  I hope to master the paste in the near future, so check back for a post describing Mole Negro Paste.

Mole Negro Sauce Recipe

12 tomatillos

2 tablespoons olive oil

2 cups Mole paste

1 1/2 quarts chicken broth

4 1/2 oz. Mexican chocolate

1/4 cup sugar

1 1/2 cups fresh bread crumbs

salt to taste

sesame seeds for garnish

  1. Bring a large pot of water to a boil.  Remove tomatillo husks, put in boiling water, and boil for 15 minutes.  Drain & cool.  Put tomatillos in a blender or food processor and make a puree.
  2. Heat olive oil in a deep pot and add tomatillo puree. Add Mole paste and stir.  Stir in chicken broth slowly.  Add chocolate, sugar, bread crumbs, and salt.
  3. Simmer & stir for 30 minutes.
  4. Use poured over cooked poultry and freeze leftovers.

Waiting with the groceries at the Mexican Market.