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A dark, intensely flavored mole from Tlaxcala made with dried corn and black beans. This unique, protein-rich family sauce showcases a regional variation unlike any other Mexican mole.
Sort and rinse the black beans and dried corn. Place in separate bowls, cover each with water, and soak overnight for at least 8 hours.
Drain the beans and corn. In a large pot, combine beans, corn, chicken thighs, half the onion (quartered), and 4 garlic cloves. Cover with fresh water. Bring to a boil, then reduce heat; simmer gently for 2.5–3 hours until beans and corn are fully tender.
Meanwhile, remove stems and seeds from the pasilla and ancho chiles. In a dry skillet over medium heat, toast chiles until fragrant and slightly darkened, about 2 minutes per side, being careful not to burn. Set aside in a bowl and cover with warm water to soften for 20 minutes.
In the same skillet, heat 2 tbsp lard or oil. Saute the remaining chopped onion and 2 garlic cloves over medium-low heat until golden and soft, 8–10 minutes. Add tomatoes and sauté for an additional 5 minutes. Remove from heat.
Drain chiles and add to a blender along with sautéed onion, garlic, tomatoes, soaked pumpkin seeds, cinnamon stick, cloves, peppercorns, and 2 cups of the beans-corn-chicken broth. Blend on high until very smooth.
In a large Dutch oven, heat remaining 2 tbsp lard or oil over medium heat. Pour in the mole puree, season with sugar and sea salt, and cook, stirring constantly, for 10–15 minutes until thickened and deepened in color.
Remove the chicken thighs from the pot, shred the meat, and return it to the beans and corn mixture. Pour in the cooked mole sauce and stir well to combine. Simmer gently for 15–20 minutes, stirring to prevent sticking and ensuring the flavors meld completely.
Taste, adjust seasoning with salt or sugar if needed, and serve the Mole Prieto hot in deep bowls, ensuring each serving has plenty of sauce, beans, corn, and chicken.
