Mole Poblano Vs Mole Negro: The Differences Explained

Are you a lover of Mexican cuisine? If so, you’ve most likely come across a variety of dishes featuring different types of mole sauces. But do you know the difference between mole poblano vs mole negro? Both are classic recipes originating in Mexico that remain popular today for their amazing taste profiles. Mole Poblano is known for its deep, rich flavor thanks to ingredients such as almonds, raisins and chocolate while Mole Negro boasts the robust flavorings from several kinds of chiles. Read on to learn more about these two remarkable moles and find out which one suits your palate best!

What Is Mole Poblano?

Mole Poblano is a classic Mexican dish usually served during special occasions such as weddings, birthdays and holidays. It consists of a rich and delicious sauce made from over 20 different ingredients, including chili peppers, nuts, seeds, spices, and chocolate. The sauce is traditionally served over chicken or turkey but can also be used in other dishes such as enchiladas and tamales.

The origin of Mole Poblano dates back to the 17th century when nuns from the Convento de Santa Rosa in Puebla, Mexico created it for a visiting Archbishop. Over the centuries, the flavors were adapted by local cooks who added their own unique touches to create the unique flavor that we know today. Mole Poblano has become so popular that it’s now considered Mexico’s national dish. 

The main ingredient in Mole Poblano is dried ancho chile pepper which imparts its signature smoky taste along with a hint of sweetness. Ground nuts like almonds or peanuts are added for texture while sesame seeds provide an earthy flavor. Mexican chocolate gives it a deep richness which is balanced out by spices like garlic, cumin, cinnamon and clove. 

Making Mole Poblano can be quite labor-intensive as all of the ingredients must be carefully roasted and ground before adding them to a hot pot of oil where they will simmer together until they form the perfect consistency and flavor. The end result is a thick sauce that is usually served with rice or other accompaniments like tortillas or plantains. 

Mole Poblano has been enjoyed for centuries throughout Mexico and is one of their most beloved dishes that continues to bring families together during special occasions or just on any day when you want something truly delicious!

How Do You Make Mole Poblano? 

Mole Poblano is a traditional Mexican dish made with a rich, flavorful sauce. The classic dish usually consists of several different types of dried chiles, along with nuts and seeds, tomatillos or tomatoes, onion, garlic and spices. To make this delicious and complex mole poblano sauce at home, you will need the following ingredients: 

– 4 Ancho chiles, stemmed and seeded 

– 4 Mulato chiles, stemmed and seeded 

– 1 Pasilla chile, stemmed and seeded 

– 1/4 cup of blanched almonds 

– 1/4 cup of peanuts 

– 1/4 cup sesame seeds 

– 2 ripe tomatoes 

– 4 cloves garlic, peeled and chopped 

– 1 white onion sliced into strips 

– 2 tablespoons vegetable oil 

– 5 cups chicken broth or water depending on how thick you want the sauce to be.  

– Salt to taste


– Begin by heating the vegetables oil in a large pot or Dutch oven over medium heat. Add the garlic, onions and chiles to the pot and sauté for several minutes until they are fragrant. Then add the almonds, peanuts sesame seeds and stir. Cook for another few minutes until all the ingredients are lightly browned.  

– Remove from heat and transfer all ingredients into a blender or food processor along with the tomato pieces. Blend together until everything is pureed into a thick paste.  

– Heat up your Dutch oven once again over medium heat then pour in your blended chili mixture back in. Stir continuously for about ten minutes to prevent burning as it cooks down until it has thickened up slightly.  

– Pour 5 cups of broth or water depending on how thin you’d like your sauce to be into your pot then season with salt to taste . Reduce heat down to low then let simmer for about an hour stirring every so often until your mole has reached desired thickness that you’re looking for .  

– Serve Mole Poblano over cooked chicken breasts , enchiladas , tamales , tacos , rice dishes – whatever suits your fancy! Enjoy!

What Dishes Can You Make With Mole Poblano?

Mole Poblano is a classic Mexican dish that is made with a variety of ingredients, including chili peppers, onions, garlic, sesame seeds, nuts, and spices. It’s usually served over chicken or turkey, but it can also be used to make a variety of other delicious dishes. Here are some popular ways to use Mole Poblano:

– Mole Enchiladas – These enchiladas are one of the most popular variations of mole poblano. They consist of soft tortillas filled with shredded chicken or turkey and topped with mole poblano sauce and melted cheese.

– Mole Verde – This version of mole features green chili peppers instead of red ones for a milder flavor. It’s often served as an accompaniment to meats like pork or chicken and vegetables like corn, zucchini, and squash.

– Chimichangas – A crispy fried burrito filled with seasoned ground beef or pork and smothered in mole poblano sauce makes for a delicious meal! The filling is also sometimes mixed with beans or veggies for even more flavor.

– Chilaquiles – This dish consists of corn tortilla chips covered in mole poblano sauce and then topped with cheese and sour cream for an amazing flavor combination! It’s usually served as breakfast food but can be enjoyed at any time of day. 

– Tamales – Tamales are a traditional Mexican dish made from steamed masa dough filled with various fillings such as pork, chicken, beans, or vegetables and wrapped up in a corn husk before being steamed again until cooked through. Adding some flavorful mole poblano sauce on top takes this classic dish to the next level! 

– Nachos – Everyone loves nachos! And when you add some homemade mole poblano sauce to your plate of chips covered in cheese and jalapeños you won’t be able to resist digging in! Add some black beans for an extra boost of protein too if desired! 

– Quesadillas – Another favorite snack food becomes exponentially more tasty when you add some warmly spiced mole poblano sauce! Simply serve it along side your quesadillas stuffed with melty cheese and diced veggies or meat for an unbeatable combo! 

– Tacos – Tacos are always delicious but adding some flavorful mole poblano sauce takes them up several notches on the yumminess scale! Try stuffing your tacos with shredded beef or chicken along with diced tomatoes, lettuce, onion, cilantro then topping it off with some creamy queso fresco for one unforgettable meal!

What Is Mole Negro?

Mole Negro is a type of Mexican sauce that is traditionally prepared for special occasions. It is made from several ingredients, including chilies, nuts such as peanuts, spices like cinnamon and cloves, fruits and vegetables such as raisins and tomatoes, and sometimes chocolate or other sweeteners. The combination of these ingredients creates a thick, rich sauce with a complex flavor. 

Mole Negro gets its name from the Aztec word “molli” which means sauce, because it originally served as an accompaniment to meats. However, today Mole Negro is often used to season meats or other dishes before being served. The preparation time for this delicious dish can take several hours due to the number of ingredients that need to be combined and cooked properly in order for the flavors to come together correctly. 

The color of Mole Negro comes from the various chilies used in the recipe. These can range from milder peppers like ancho or guajillo chilies to spicier varieties like pasilla or chipotle peppers. The amount of chocolate used will also affect the hue; recipes using more chocolate result in a darker sauce while those with little chocolate yield a lighter tone. 

As mentioned above, Mole Negro is traditionally only made for special occasions; however it has become increasingly popular over the years due to its unique flavor profile and versatility in cooking. It can be enjoyed over rice dishes or tacos, used as a marinade on poultry or beef dishes, drizzled over grilled fish or even used as a dipping sauce for empanadas or vegan entrées!

How Is Mole Negro Prepared?

Mole Negro, a Mexican mole sauce originating from the state of Oaxaca, is made with a blend of more than 20 ingredients. This flavor-packed sauce is traditionally prepared by drying and toasting ingredients such as ancho chiles, guajillo chiles, sesame seeds, almonds, peanuts, raisins, and tortilla strips before being blended and simmered with spices and seasonings such as garlic powder and allspice. The result is a unique mixture that has a deep earthy flavor with subtle hints of sweetness.

To prepare Mole Negro, start by gathering all the necessary ingredients. These include: 

– 4 dried ancho chiles 

– 2 dried guajillo chiles 

– 2 tablespoons sesame seeds 

– 1/4 cup bitter almonds or blanched almonds

– 1/4 cup peanuts 

– 2 tablespoons raisins 

– 1/4 cup tortilla strips (or flour) 

– 3 cloves garlic (minced) 

– 1 teaspoon sea salt or to taste 

– 1 teaspoon allspice powder or to taste 

– 1/2 teaspoon ground cumin or to taste 

– 2 cups chicken stock or vegetable broth (to thin sauce)  

Once you have gathered your ingredients together, the preparation process begins. Start by drying the anchos and guajillos in a skillet over low heat for about 10 minutes until they become fragrant. Keep stirring them occasionally so they don’t burn. Next toast the sesame seeds in a dry skillet over medium heat for two minutes while stirring constantly. Then add the almonds, peanuts and raisins to the pan and toast for another five minutes until golden brown.

Remove them from the heat and set aside in separate bowls until needed later on in the recipe. Finally toast the tortilla strips in some oil over medium heat for one minute until lightly golden brown then set aside in a bowl as well.   

Now it’s time to blend up your mole sauce! Place all of your dried ingredients into a blender along with garlic cloves and blend everything together until smooth. You may need to add some of your chicken stock at this point to help create a smooth paste like consistency. Once blended thoroughly you can transfer it into a large pot along with remaining stock or broth and seasonings (salt, allspice powder & cumin). Simmer over low heat for 30 minutes while stirring occasionally so that it doesn’t stick or burn on bottom of pot. After simmering remove from heat and let cool before serving on top of tacos, enchiladas or fajitas… Enjoy!

What Dish Is Mole Negro Typically Served With?

Mole Negro is a traditional Mexican dish that is typically served with a variety of accompaniments, including warm corn tortillas, white rice, refried beans, and several garnishes. Mole Negro is made by simmering a blend of chiles and spices, along with tomatoes, onions, garlic, and chocolate. The resulting dark sauce has complex flavors that combine the sweetness of the chocolate with the smokiness of the chiles.

As such, it pairs well with simple dishes such as plain cooked chicken or vegetables so that its flavor can truly shine through. It also goes well with Mexican-style cheeses like queso fresco or cotija for an extra dose of creaminess. To complete this classic combination, Mole Negro can be served alongside pan-fried plantains or sweet potatoes for a delicious balance of sweet and savory flavors.

Mole Poblano Vs Mole Negro Comparison

Mole Poblano and Mole Negro are two of the most popular types of Mexican sauces, each with its own unique flavor profile. Despite being similar in name and origin, there are several key differences between the two dishes. 

Mole Poblano is a traditional sauce that originated in the city of Puebla, Mexico. It is a deep reddish-brown color and has notes of chocolate, cinnamon, cumin, anise, and other spices. The primary base for this sauce is chili peppers such as ancho and mulato chilies. It can also contain nuts like peanuts or sesame seeds as well as various fruits like raisins or plantains adding more sweetness to the dish. 

Mole Negro on the other hand is a sweeter sauce mainly used in Oaxaca, Mexico where it originated. It also contains chilis but they are blended with ingredients like onion, garlic, tomatoes, tomatillos, and chocolate creating a rich dark black color with a smoky flavor profile. Unlike Mole Poblano which tends to be slightly sweet due to fruit additions, Mole Negro has a bit more bitter taste due to its blend of ingredients without added fruit components. 

In terms of cooking process both dishes require quite some time and effort since they involve various steps such as roasting, grinding and blending all their ingredients together until reaching the desired consistency. However every person puts slight variations into their recipe so even though both moles may appear very similar they still have unique flavors. 

When deciding which one to cook for dinner it all comes down to personal preference as different people enjoy different flavor profiles – some enjoy Mole Poblano’s mild sweetness while others prefer Mole Negro’s bold smokiness – so it really depends on what you would like to enjoy more! Regardless whichever one you choose you will certainly end up having an amazing meal full of flavor!

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FAQs About Mole Poblano Vs Mole Negro

Mole Poblano and Mole Negro are two of the most popular and beloved kinds of Mexican mole sauces. Each has its own unique flavor profile, making them both ideal for adding authentic Mexican flair to a variety of dishes. But how do they differ from one another? Here are some frequently asked questions about these two delicious sauces. 

What Is The Difference Between Mole Poblano And Mole Negro? 

Mole Poblano is a rich, earthy sauce made with dried chilies, almonds, sesame seeds, banana, raisins, cinnamon and other spices that give it its signature taste. It has a thick consistency and is usually served over chicken or enchiladas. On the other hand, Mole Negro is a complex savory-sweet sauce that has dark chili peppers as its main ingredient. Its color is deep blackish-brown due to the addition of ingredients such as dark cocoa powder and cloves. This type of mole typically contains more than twenty ingredients which include nutmeg, black pepper, star anise and tomatoes. It’s often used in traditional Mexican dishes such as Tamales or Barbacoa de Borrego (Lamb Barbacoa).

What Kind Of Flavor Does Each Have? 

Mole Poblano showcases smoky notes created by the addition of dried chilies complemented by sweet flavors from fruits like raisins or bananas while Mole Negro features more intense flavors with complex earthy tones created by dark chocolate as well as savory tastes coming from nuts like peanuts or almonds. Both moles also feature strong spices like clove and cumin which add to their depth of flavor. The combination results in flavorful sauces that can elevate any dish! 

How Do You Prepare Mole Poblano Or Mole Negro? 

Making mole sauces at home can be tricky because it requires several steps for each type—from gathering all necessary ingredients to grinding them into a paste before simmering them in broth or water until the desired consistency is reached. That said, you can purchase premade moles in cans or jars sold in specialty stores which make preparing them easier if you lack the time for making it from scratch yourself. Alternatively, you may opt for frozen prepared moles which require just heating up before serving! 

Are There Any Health Benefits Associated With Either Type? 

Yes! Both types of mole sauces provide various health benefits due to their nutrient density derived from their many different spices and herbs used in their preparation process. For instance, almonds provide healthy fats while banana offers essential vitamins including potassium which helps regulate your blood pressure levels; chilies contain capsaicin which helps reduce inflammation; and cocoa powder provides anti-oxidants that help boost your immune system among other things! Therefore consuming either type of mole will give your body an extra nutritional boost!

>>> See more: How to Make Traditional Mole Poblano for Cinco De Mayo


So what’s the verdict? Is mole poblano better than mole negro, or vice versa? The answer might surprise you – it all comes down to personal preference. Both moles are rich and flavorful, with their own unique twist. If you’re looking for a classic dish, go for mole poblano. But if you want something a little bit different, give mole negro a try. Mole poblano vs mole negro: Whichever one you choose, you won’t be disappointed.

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