Chilies
Ancho chillies
chihuacle negro chiles
mulato chilies
Pasilla chiles
Vegies
plum tomatoes
tomatillos
onions
avocado leaves
garlic
Nuts and Seeds
sesame seeds
pecans
pumpkin seeds
peanuts
almonds
wallnuts
Breads
tortillas
French roll

Fruits
plantain
raisins
prunes
Spices
cinnamon
cloves
allspice
marjoram
thyme
oregano
Mexican chocolate
Salt
sugar
sunflower oil
black peppercorns
aniseed
ginger

| HOME | Mole Sauce | Mole Sauce 2 | Mole Sauce 3 | Mole Sauce 4 |

Black Mole Recipe – Serves 4

  1. Four kinds of dried chilies, raisins, almonds, onion, ginger, garlic, tomatillo, tomato, plantains, marjoram, thyme, oregano, chocolate, and more. Her recipe includes elements so precise that they can't even be measured in teaspoons: seven whole peppercorns, two hierbasanta leaves, and six cloves.

    You sauté the vegetables.

  2. Toast the herbs.

  3. Fry the bread and plantains to give the sauce substance.

    To prepare the chilies, you must vein, seed, and toast them to an absolute crisp, without burning.

    Once the ingredients are all properly fried or toasted, you blend them together.