Mole

Instructions

Part One

1. Heat olive oil, in a large, heavy saute pan. Fry all chiles in one batch for about 40 seconds, turning constantly, until fragrant. Transfer to paper towels to drain.
2. Meanwhile heat chicken broth.
3. When boiling, add sauteed chiles, reduce heat and simmer 10 minutes. Set aside.

Part Two

1. Add 1 oz. olive oil to a large saucepan and add the tortilla and bolillo and cook for 5 minutes, stirring frequently.
2. Add the peanuts, pumpkin seeds, sesame seeds, almonds, raisins, oregano, cumin, thyme, coriander seeds, whole black peppercorns and cinnamon stick. Saute until fragrant and ingredients are slightly toasted, about 8 minutes.

Part Three

1. Add the roasted onion, 1 tomatillo and peeled garlic. Saute 1 minute to break up tomatillos.
2. Add chiles, draining them of excess soaking liquid and mix into seed mixture.
3. Transfer half the cook cooled seed and chile mixture and 1 tomatillo to blender and blend.
4. Add 8 oz. broth and blend 3 minutes to a very smooth paste, adding more broth if necessary. Repeat with remaining seed and chile mixture and remaining tomatillo.
5. Heat 1 oz. olive oil in heavy large pot. Add mole paste and cook, stirring frequently until darkened, adding more broth to desired consistency.
6. Add sugar and chocolate. Season with plenty of salt. Add as much broth as needed to get to 'enmolada consistency'!