Oaxacan Chicken Mole

Negro Mole, Shiso, Tortillas

Chef Janet Becerra of Pancita | Seattle, WA

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Adapted by StarChefs  |  November 2025  |  Photo: Alexander Zeren

INGREDIENTS

Chicken:
2 quarts kosher salt
4 heads garlic, peeled
1 quart ground oregano
1 pint ground allspice
1 pint ground cumin
1 cup ground black pepper
Chicken thighs and breasts

Mole Negro:
Yield: 30 quarts
81 grams dried oregano
73 grams cinnamon sticks
11 grams whole black peppercorns
8 grams allspice berries
2 grams whole cloves
3 tablespoons dried thyme
900 grams mulato chiles, stemmed and seeded, seeds reserved
900 grams chilhuacle negro chiles, stemmed and seeded, seeds reserved
450 grams pasilla chiles, stemmed and seeded, seeds reserved
9 cups canola oil
3.6 kilograms Roma tomatoes, wedged
2.1 kilograms white onions, quartered
1.53 kilograms plantains, sliced into 2-inch rounds
1.125 kilograms diced apples
900 grams raisins
675 grams pineapple
450 grams almonds
450 grams peanuts
450 grams Maria biscuits
300 grams sesame seeds
270 grams garlic
18 dried avocado leaves
6 loaves Mexican bread
1.8 kilograms chopped dark chocolate
900 grams granulated sugar
2 tablespoons mushroom seasoning
3 tablespoons kosher salt

To Assemble and Serve:
Shiso
Tortillas

METHOD

For the Chicken:
In a food processor, combine salt and garlic. Set aside. In a sauté pan over medium heat, add all remaining spices. Toast until fragrant. Transfer mixture to a Vitamix Commercial blender and blend until a fine powder is achieved. Stir in reserved garlic mixture. Place chicken on a clean work surface and season liberally with spice mixture. Transfer seasoned chicken to a wire rack and refrigerate, uncovered, overnight. The next day, rinse chicken and pat dry. Wrap tightly in plastic wrap and refrigerate.

For the Mole Negro:
In a sauté pan over medium-high heat, add oregano, cinnamon, peppercorns, allspice, cloves, thyme, and half of the reserved chile seeds. Cook until charred. Remove from heat and set aside. In a saucepan over medium-high flame, heat 8 cups oil. Add chiles, tomatoes, onions, plantains, apples, raisins, pineapple, almonds, peanuts, biscuits, sesame seeds, garlic, avocado leaves, and bread. Fry until evenly toasted and fragrant. Transfer mixture to a mixing bowl. Stir in sugar and 9½ quarts hot water. Let sit 30 minutes at room temperature. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Strain and set aside. In a stock pot over medium flame, heat remaining 1 cup oil. Add mole and cook 30 minutes, stirring constantly. Season with mushroom seasoning and salt. Reduce heat and keep warm.

To Assemble and Serve:
Heat oven to 425°F. Place Chicken on a sheet tray and roast until internal temperature of the Chicken reaches 165°F. Let cool. Spoon Mole Negro onto a serving plate. Top with Chicken and additional Mole Negro. Garnish with shiso. Serve with tortillas.

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