Entree: Mexico – Oaxaca – Mole Negro Oaxaqueño (Oaxacan Black Mole)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 2 hrs

Additional 25 min

Total 2 hrs 30 min

Ingredients

- 3 lb (1.4 kg) bone-in turkey thighs and drumsticks (approx. 6 pieces), trimmed of excess fat
- Salt and black pepper, to taste
- 4 tbsp (60 ml) lard or vegetable oil, divided
- 6 cups (1.42 L) low-sodium chicken or turkey stock, divided
- 6–8 dried chilhuacle negro chiles (chilhuacle negro), stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 3 medium plum (Roma) tomatoes, 12 oz (340 g)
- 1 large white onion, 10 oz (285 g), quartered
- 6 garlic cloves, 30 g, unpeeled
- 1 ripe plantain (platanillo), peeled and sliced, about 6 oz (170 g)
- 1/3 cup (50 g) raisins
- 2 slices day-old bolillo or French bread, torn, about 2 oz (60 g)
- 1/4 cup (36 g) sesame seeds, toasted, plus extra for garnish
- 1/4 cup (35 g) blanched almonds, toasted
- 1/4 cup (35 g) roasted peanuts
- 2 tbsp (14 g) pumpkin seeds (pepitas), toasted
- 2 oz (56 g) Mexican table chocolate or unsweetened dark chocolate, chopped (Oaxacan chocolate if available)
- 1 (2-inch) cinnamon stick (about 5 g)
- 4 whole cloves
- 1 tsp (5 g) black peppercorns
- 1 tsp (2 g) cumin seeds
- 1 star anise (or 1/4 tsp ground anise)
- 2 hojas de aguacate (avocado leaves) or 2 bay leaves if unavailable
- 1–2 tbsp (12–25 g) piloncillo or brown sugar (adjust to taste)
- 1/4 cup (60 ml) white vinegar (for rehydration and balance)
- Fresh cilantro sprigs, for garnish
- 12 warmed corn tortillas (optional, for serving)

Mexican rice (side included to make this a complete main course)
- 1 1/2 cups (285 g) long-grain white rice, rinsed
- 2 tbsp (30 ml) vegetable oil
- 3 cups (720 ml) chicken stock or water
- 1 small tomato, finely chopped, 3 oz (85 g)
- 1/4 cup (40 g) finely diced white onion
- Salt, to taste

Instructions

Short Description:
A rich, complex Oaxacan mole negro made with chilhuacle chiles, toasted seeds and nuts, ripe plantain and Oaxacan chocolate, braised with bone-in turkey and served with Mexican rice and warm corn tortillas. Deep, smoky, sweet and slightly bitter — a traditional celebratory main course.

Regional Notes:
This Oaxacan version centers on chilhuacle chiles (chilhuacle negro) and Oaxacan table chocolate, and includes hoja de aguacate (avocado leaf) and ripe plantain for the characteristic deep, slightly fruity-sweet profile. It follows the regional practice of serving mole negro with turkey and rice; quantities and ingredients are tuned to Oaxaca flavors rather than more generic moles from other states.

1. Season the turkey pieces generously with salt and black pepper. In a large Dutch oven or heavy pot, heat 2 tbsp (30 ml) lard or oil over medium-high heat. Brown the turkey in batches until well colored on all sides, about 6–8 minutes per batch. Transfer browned turkey to a plate and reserve.
2. Lightly toast the dried chiles in a dry skillet over medium heat, turning constantly until fragrant but not burned, about 10–20 seconds per side. Place toasted chiles in a heatproof bowl and cover with 2 cups (480 ml) very hot water and 2 tbsp (30 ml) vinegar; let soak 20–25 minutes until softened. Reserve soaking liquid, strain and keep.
3. While chiles soak, toast sesame seeds, almonds, peanuts and pepitas in a dry skillet over medium heat until aromatic and lightly colored, about 3–4 minutes. Transfer to a bowl.
4. In the same skillet, add remaining 2 tbsp (30 ml) lard or oil and fry plantain slices until golden and caramelized, about 2–3 minutes per side. Remove and drain on paper towels. Fry torn bolillo/bread pieces briefly until crisp and golden; drain.
5. Roast the tomatoes, quartered onion and unpeeled garlic cloves under a broiler or in a hot skillet until blistered and charred in spots, about 8–10 minutes. Peel garlic after roasting.
6. Place the rehydrated chiles (drained), roasted tomatoes, roasted onion, peeled garlic, toasted seeds and nuts, fried plantain, raisins, fried bread, cinnamon stick broken into pieces, cloves, peppercorns, cumin seeds, star anise, avocado leaves, piloncillo and about 1 1/2 cups (360 ml) of the reserved stock into a high-speed blender. Blend to a very smooth paste, adding additional stock by tablespoons if necessary to move the blade. The paste should be thick but pourable.
7. For an extra-smooth mole, push the blended paste through a fine-mesh sieve back into the Dutch oven, pressing with a spatula to extract as much as possible. Discard solids.
8. Heat the Dutch oven with a little oil over medium heat and gently fry the sieved mole paste, stirring constantly, until it deepens in color and becomes fragrant, about 8–12 minutes. Add remaining stock (about 3 cups / 720 ml) gradually, whisking to combine, and bring to a gentle simmer.
9. Add the chopped chocolate and stir until melted and incorporated. Taste and adjust seasoning with salt, pepper and additional piloncillo or sugar if you want more sweetness. Simmer the mole uncovered on low for 25–35 minutes, stirring occasionally and skimming any impurities.
10. Return the browned turkey pieces to the pot, submerging them in the mole. Add additional stock or water as needed to just cover the turkey. Bring to a gentle simmer, cover, and braise until turkey is tender and cooked through, about 45–60 minutes. Uncover for the last 10–15 minutes to allow the sauce to thicken; baste turkey pieces with mole occasionally.
11. While the turkey braises, prepare the Mexican rice: heat 2 tbsp (30 ml) oil in a saucepan over medium heat. Add rinsed rice and sauté, stirring, until rice is opaque and beginning to brown lightly, about 4–5 minutes. Add the chopped tomato and onion and cook 1 minute. Pour in 3 cups (720 ml) stock, add salt to taste, bring to a boil, reduce heat to low, cover and simmer until rice is tender and liquid is absorbed, about 18–20 minutes. Let rest 5 minutes, then fluff with a fork.
12. To serve: arrange a scoop of rice on each plate, place 1–2 pieces of turkey on the rice, and ladle generous mole negro over the turkey and rice. Garnish with toasted sesame seeds and cilantro sprigs. Serve with warm corn tortillas on the side.