Mole Coloradito/Mole Negro (Black Mole)

July 15, 2016

Going through the markets in Oaxaca, you will pass piles of seasoning pastes in various earthy colors and flavors. Instead of having to spend all day in your kitchen, you can reconstitute mole paste and make this ceremonial dish in less than an hour. Serve a bowl of sauce with a generous portion of chicken, turkey, pork, and/or vegetables such as squash, carrots and potatoes. Although some stalls sell many kinds of pastes, the most popular are mole rojo (red mole), mole coloradito and the king of them all mole negro (black mole).

This recipe can be as simple as adding roasted tomatoes and stock to the mole paste or for more complex layers of flavor and a greater yield, add one or more of the optional ingredients listed in the recipe: fried plantains, toasted bread, roasted onions and roasted garlic.

Makes 6 cups mole coloradito/mole negro sauce for 10-12 servings


4 cups chicken stock

1 pound (3-4 ea) roma tomatoes or 1 ea 15oz can fire roasted tomatoes

1 small (4 oz) very ripe and soft plantain, peeled and sliced (optional)

1 slice bolillo or French bread (optional)

4 ea garlic cloves (optional)

1 ea white onion (8 oz), sliced into 1/2" thick wedges (optional)

4 tablespoon vegetable oil, or lard if desired

8 ounces Seasons of My Heart Mole Coloradito Paste or Mole Negro (Black Mole) Paste

2 ounces Seasons of My Heart Chocolate Oaxaqueño or other brand of Mexican Chocolate, chopped

Seasons of My Heart Oaxacan Sea Salt to taste


1In a dry cast-iron frying pan, or under the broiler, roast the tomatoes until they are slightly blackened and give off their juices, about 10 to 15 minutes, depending on the tomatoes, and then let the mixture dry out somewhat. If using canned, fire roasted tomatoes, omit this step.

2In a frying pan heat 2 tablespoon of the oil and fry the plantain until brown on both sides and drain on paper towels. In the same oil, fry the bread slice and drain. (optional step if using these ingredients)

3Dry roast the onions and garlic under the broiler or in a cast iron skillet until the onions and garlic are slightly charred on both sides. (optional step if using these ingredients)

4Puree the roasted tomatoes in a blender (with plantains, bread, onions and garlic if using any or all of these ingredients) , adding up to 1 cup stock to help make a puree. Strain the puree through a food mill or strainer. *** If using a Vitamix, puree on high until smooth, straining is not necessary.

5In a heavy 4 quart saucepan, or clay cazuela, heat the remaining oil, then add the mole coloradito/mole negro paste and fry over medium heat to release all of the flavors, stirring constantly with a wooden spoon. When the paste is very hot, about 3-5 minutes, slowly add the tomato puree. Stir until well incorporated, and simmer for about 5 minutes, it will resemble a thin tomato paste consistency. Add the remaining chicken stock, and on medium heat, simmer the mole and let it reduce a bit, about 20-30 minutes. It should be thick enough to just coat the back of a spoon. Add the chocolate and stir to melt. Season with Sea Salt.

6Serve the mole sauce with fresh corn tortillas and your choice of braised, roasted or grilled meats or roasted vegetables. Use as a sauce for enchiladas, tacos or a Mexican rice bowl with your favorite toppings.

Mole is best made a day ahead to let the flavors blend together.  This sauce freezes well if you have leftovers.