ingredients
Chile Paste
- 7 dried ancho chiles stemmed and seeded
- 2 poblano chiles roasted, seeded, and peeled
- 1/3 cup chicken broth
Mole Sauce
- 1 Tbsp canola oil
- ¼ cup whole almonds
- ¼ cup pecans
- ¼ cup sesame seeds
- ¼ cup raisins
- ½ tsp anise seeds
- ½ tsp cumin seeds
- ½ tsp black peppercorns
- 3 whole cloves
- 1 cinnamon stick
- 6 cloves garlic minced
- 1 white onion sliced
- 2 corn tortillas toasted and torn into chunks
- 3 2/3 cup chicken broth
- ¼ cup Mexican chocolate or if you cannot find Mexican chocolate, ¼ cup semi-sweet chocolate chips and 2 tsp ground cinnamon
- 1 Tbsp sugar
- Salt and pepper
instructions
- Heat a medium skillet over medium-high heat. Cut the ancho chiles open and press them flat in the skillet, toasting for a few seconds per side. Add the chiles to a bowl of hot water and allow to soak for 30 minutes. Drain and add to a blender along with the roasted poblano peppers and chicken broth for the paste. Puree, season with salt and set aside.
- Heat canola oil in a large skillet over medium heat. Toast the almonds, hazelnuts, pecans and sesame seeds in the pan for approximately 3 minutes. Remove nuts and add to the bowl of a food processor or blender. Add raisins to the skillet and stir until they begin to puff. After one minute, remove and add the to food processor. Toast the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick and cook until fragrant, approximately 1 minute. Add to the food processor. Brown the garlic and onions in the skillet, approximately 10 minutes. Remove to the food processor with the nuts and raisins.Add the tortillas to the food processor as well. Add about 1 cup of chicken broth and blend the mixture until it forms a smooth paste..
- In a large skillet over medium, heat more oil and add the mole to the skillet. Stir in the ancho chile paste, chocolate, sugar and remaining 2 2/3 cup chicken broth. Season with salt and pepper and cook over low heat for about 1 hour.
- Serve the mole with roasted or grilled chicken.