Our very own Chef Carlos Anthony brought the heat (and the flavor) on Tournament of Champions with his unforgettable mole meatballs. This bold, complex dish earned him a win on national TV—and now, we’re sharing the recipe with you. Get ready to channel your inner champion and recreate Carlos’ next-level take on this Mexican classic.

Mole Negro

Ingredients

• 5 Guajillo Chiles

• 3 Pasilla Chiles

• 4 Ancho Chiles

• 3 Arbol Chiles

• 3 Chipotle Chiles

• 1 Onion

• 6 Roma Tomatoes

• 4 Tomatillos

• 1 Tbsp Thyme

• 1 Tbsp Oregano

• 1 Cup Garlic (minced)

• 2 Tbsp Almonds

• 2 Tbsp Peanuts (whole)

• 1 Tbsp Walnuts

• 1 Tbsp Cinnamon

• 1 tsp Black Pepper

• 1 tsp Cloves

• 1 Ripe Plantain or Banana

• 1 Cup Sesame Seeds

• Lard (as needed)

• 1 Abuelita’s Chocolate Tablet

• 6 Cups Chicken Stock

• 2 Corn Tortillas

• 1 Tbsp Oregano

Instructions

Great mole comes from great technique. This recipe takes love and attention to detail to get just right. Mole is all about building flavor—and more flavor means more balance. A great mole reveals layers of complexity, all in perfect harmony.

Mole is built on four main flavor bases. The balance of these flavors is what makes mole magical.

1. Prep the Chiles

   • De-seed the guajillo, pasilla, ancho, arbol, and chipotle chiles. Set the seeds aside.

   • Roast the chiles, then soak them in hot water. Set aside.

2. Roast the Base

   • Roast the tomatoes, tomatillos, onion, nuts, and spices separately. Set aside.

3. First Layer: Tomato Base

   • In a blender, combine roasted tomatoes, tomatillos, thyme, oregano, and some chicken stock. Blend until smooth. Set aside.

4. Second Layer: Chile Paste

   • In a blender, combine roasted and soaked chiles with some of the soaking water. Blend until smooth. Set aside.

5. Chili Seeds

   • Toast the reserved chili seeds in a pan until black. Soak in cold water for 15 minutes.

   • Blend the toasted seeds with the chile paste until smooth.

6. Third Layer: Nut & Spice Paste

   • Grind the nuts and seeds in a spice grinder until smooth.

   • Add to a blender with plantains, roasted onion, and garlic. Blend until smooth. Set aside.

7. Cook the Mole

   • Heat a large pan and add lard.

   • Add the chile paste and cook slowly until all the water has evaporated.

   • Stir in the tomato base and cook until it reaches a paste-like consistency.

   • Add the nut and spice paste, cook until fully incorporated.

   • Slowly add the chocolate and stir until melted.

   • Add more chicken stock and let it simmer.

   • Season with salt to taste and enjoy.