Molé Negro (Chocolate-Free!)

For years, I’ve brought some version of molé to the Medical Medium potlucks here in Los Angeles. Someone always asks me for the recipe, but I’ll admit—I’ve put it off. A proper molé can have 20+ ingredients (mine usually do!), and the task of measuring every ingredient just felt… well… daunting.

To me, molé is something I make with my heart—not measuring spoons.

A molé is typically rich, sweet, savory, and layered in flavor—think of it like a Mexican version of curry if you’re not familiar.  Molé Negro typically has cholate added, but since I don’t consume caffeine I’m using Carob and Chaga powder instead.  I usually like to add roasted chestnuts to keep it radical fat-free, dried chiles, tomatoes, mushroom broth, and even wild blueberry juice. It’s also common to add nuts, seeds, and even toasted bread or crackers blended into the molé sauce. But I wanted to create something simpler—easy to make, that’s still packed with the deep, complex flavor of a traditional molé.

This version is made entirely in one pan—no blending required. And I must admit, this “lazy molé” gets pretty dang close to the 20+ ingredient molés.

Ingredients

Sauce 
• 2 ½ cups vegetable broth or water
• ⅓ cup tomato paste
• ½ cup coconut sugar
• ½ onion, thinly sliced
• 6 garlic cloves, minced
• 2 bay leaves
• 2 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp dried oregano
• 3 tbsp carob powder
• 1 tsp Chaga powder (optional) 
• ⅛ tsp ground cinnamon
• ¼ tsp sea salt
• 2–3 tsp chili flakes (see note) 

Mushrooms
• 12 oz (340 g) oyster mushrooms, shredded or thinly sliced

Optional Garnish
• Sesame seeds
• Sliced avocado
• Lime-juice Pickled onions

Instructions

1. Heat a large pan over medium heat. Dry sauté the onions and garlic for 1–2 minutes, just until softened.
2. Add the broth, tomato paste, coconut sugar, bay leaves, smoked paprika, chili powder, oregano, carob powder, Chaga powder (if using), cinnamon, sea salt, and chili flakes. Stir well and simmer for 15–20 minutes, stirring occasionally, until thickened and sauce-like.
3. Once the sauce appears almost fully reduced, stir in the shredded oyster mushrooms and cook for another 10–15 minutes, or until fully softened.
   Tip: If you’re unsure when to add them, sauté separately with a little water and mix in once the mole is done.
4. Top with sesame seeds, sliced avocado, and lime-pickled onions, if desired.

Notes

Mushrooms: Oyster or Maitake mushrooms work best here for their texture, but thinly sliced cremini or shiitake can also be used.  Cremini mushrooms cook much faster, so if using those, wait until the sauce is almost fully reduced before adding.

Spice Level: Start with 2 teaspoons of chili flakes for mild heat. Use 3 teaspoons or more for a spicier kick, or adjust to taste.

Garnish Tip: A sprinkle of sesame seeds and a few slices of avocado add great texture and contrast. Lime-pickled onions are especially good with this and help balance the richness.

Serving Tip: This molé pairs beautifully with warm tortillas, Spanish cauliflower rice, or regular Spanish rice. Since the sauce is bold in flavor, it’s best served with something starchy and fresh to round it out.