Chilhuacle Negro Chile - Dried, Whole is the chile to start with when you want the traditional Oaxacan center of gravity for mole negro. It is mild rather than fiery, but it brings dark fruit, tobacco, cacao-like bitterness, smoke, and the deep color that makes mole negro feel like itself.
For a broader dried-chile base, you can layer it with other Mexican chiles we carry, such as Dried Cascabel Chili Peppers for nutty roundness or Dried Costeno Chili Peppers for brighter red-fruit chile flavor. Toast gently, soak until pliable, and blend into the sauce base.