Mole Poblano

From the kitchen of Tia Lupe

My aunt Lupe spent two days making this mole from scratch. Dried chiles, chocolate, nuts, and spices ground together into a sauce so complex you taste something new with every bite. She never measured anything.

Ingredientes

• 6 Ancho chiles, stemmed and seeded
• 4 Mulato chiles, stemmed and seeded
• 3 Pasilla chiles, stemmed and seeded
• 1 tablet Mexican chocolate (Ibarra)
• 1/2 cup Almonds
• 1/4 cup Sesame seeds
• 1 Stale tortilla, torn
• 3 Tomatoes
• 1 Onion, quartered
• 4 cloves Garlic
• 1/2 tsp Cinnamon
• 1/4 tsp Cloves
• 4 cups Chicken broth

Pasos

1. Toast the dried chiles on a comal or dry skillet for 30 seconds per side until fragrant. Soak in hot water for 30 minutes.
2. Toast almonds, sesame seeds, and the torn tortilla until golden. Set aside.
3. Roast tomatoes, onion, and garlic until charred.
4. Blend soaked chiles with roasted vegetables, nuts, seeds, tortilla, chocolate, and spices. Add broth to thin. Blend until very smooth.
5. Fry the mole paste in a large pot with a little oil, stirring constantly for 15 minutes. It will darken and thicken.
6. Add remaining broth and simmer for 45 minutes, stirring occasionally. Season with salt and sugar to balance.
7. Serve over turkey or chicken with sesame seeds on top and warm tortillas on the side.