Reconstituting Black Mole Paste

Serves 8-10 ( Makes 3 cups mole negro sauce)


For the marinade:
  • 6 cups chicken stock
  • 8-10 pieces of chicken, skin removed if desired
  • SOMH Sea Salt to taste
  • 1 pound tomatoes (2 medium to large round or 4-5 plum), cut into quarters
  • ½ pound tomatillos (5-6 medium), husks removed and cut into quarters
  • 5 tablespoon sunflower or vegetable oil, or lard if desired
  • 1 small ripe (soft) plantain, about 4 ounces, peeled and sliced
  • 1 inch slice bolillo, pan de yema o challah bread
  • 8 ounces Seasons of my Heart Mole Negro Paste
  • 3 ounces Seasons of My Heart Chocolate Oaxaqueño, grated
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In a heavy 4-quart stockpot, heat the chicken stock over high heat. Add the chicken pieces, lower the heat, add salt, and cover. Poach the chicken for about 30-40 minutes, or until the juice runs clear when pierced with a fork. Remove the meat from the stock and set aside. Strain the stock, skimming off the fat.

In a dry cast-iron frying pan, fry the tomatoes until they give off their juices, about 10 to 15 minutes, depending on the tomatoes, and then let the mixture dry out somewhat.

In a frying pan heat 2 tablespoons of the oil and fry the plantain until brown on both sides and drain on paper towels. Using the same oil, fry the slice of bread until golden brown, then remove and drain on paper towel.

Puree the mixture in a blender, adding up to ½ cup stock to help release the blender’s blades. Strain the stock through a food mill or strainer.

In a heavy 2-quart saucepan, or clay cazuela, heat the oil, then add the black mole paste and fry well over medium heat, stirring constantly with a wooden spoon.

When the paste is very hot, after 5 minutes, slowly add the tomato puree. Stir until well incorporated, about 5 minutes. Thin with the remaining stock, and chocolate, and let it reduce a little, about 15-20 minutes. It should be thick enough to just coat the back of a spoon.

Reheat the chicken in the stock. Place a cooked chicken piece on each plate or wide soup bowl. Ladle a good amount of mole to cover the meat. Serve immediately with a stack of fresh corn tortillas or use to make Enmoladas or Tamales Oaxaqueños.

Beef, turkey or boneless pork shoulder can be substituted for the chicken.