Name: Mole Negro
Yield: 8 Servings
Ingredients: 8 dried mulato chiles; 8 dried pasilla chiles; 4 dried chilhuacle negro chiles; 1 plum tomato, halved; ½ medium onion, sliced into 4 pieces; 3 tomatillos, husks removed, rinsed; 3 garlic cloves; 4–6 cups low-sodium chicken broth, divided; 3 tablespoons corn or vegetable oil, divided; 1 ripe plantain, peeled, sliced; 2 tablespoons almonds; 2 tablespoons pecans; 2 tablespoons peanuts; 1 1"-thick slice stale challah, torn into large pieces; 2 cinnamon sticks; 3 whole allspice; 3 whole cloves; 2 tablespoons raisins; 2 tablespoons raw pumpkin seeds (pepitas); 2 tablespoons raw sesame seeds; 1 teaspoon dried aromatic herbs (such as marjoram, thyme, or oregano); ⅛ teaspoon aniseed; ⅛ teaspoon cumin seeds; 1 piece (about 4 ounces), Oaxacan chocolate, broken into pieces; 2–4 tablespoons sugar; Kosher salt

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Alex Lau

Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.

Recipe notes