Adapted from Sor Andrea de la Asunción from the Santa Rosa Convent
1/4 cup/60ml/55g lard, vegetable shortening or vegetable oil
(Reserve the seeds from all chiles)
1 1/2 ounces/43g chiles anchos, 3-4, stemmed and seeded
1 1/2 ounces/43g chiles pasillas, about 6, stemmed and seeded
1 1/2 ounces/43g chiles mulatos, about 3, stemmed and seeded
1/3 ounces/9g dried chipotle chiles, about 2, stemmed and seeded
1/4 large white onion, roughly chopped
2 garlic cloves, peeled and roughly chopped
1 1/2 tablespoons/16g raw almonds with skin
1 1/2 tablespoons/16g raw shelled peanuts
1 1/2 tablespoons/16g raisins
1 tablespoon/10g pumpkin seeds
2 tablespoons/20g sesame seeds
1/2 cup/118ml reserved chile seeds
2 whole cloves, stemmed
1/8 teaspoon/.5ml anise seeds
1/8 teaspoon/.5ml coriander seeds
1/4 teaspoon/1ml whole black peppercorns
1/2 stick cinnamon
1/8 teaspoon/.5ml ground allspice
1/8 teaspoon.5ml dried thyme
1/8 teaspoon.5ml dried marjoram
1 roma tomatoes, roasted
1 tomatillos, husked, rinsed, charred/roasted
1 corn tortillas, sliced in 8 pieces
1/4 baguette, athickly sliced (if it is a couple days old, better
1.5 ounces/43g Mexican style chocolateor bittersweet chocolate
4.5 cups/1.065 liters chicken broth(divided)
1/2 teaspoon/2ml sea salt
sesame seeds, toasted, to sprinkle at the end
In a large casserole dish set over medium high heat, add lard. Once hot, about 2 minutes later, add the chiles in 2 or 3 batches and saute, stirring often, and being careful not to let them completely burn. Remove with a slotted spoon and place in a mixing bowl as you move along.
In the same oil, add chopped onion and garlic and saute for 2 to 3 minutes, stirring, until they soften and release their aroma. Stir in the almonds, peanuts, raisins and pumpkin seeds, and let them cook for 2 to 3 minutes.
Stir in the sesame seeds, reserved chile seeds, stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Stir frequently and let it all cook for 3 to 4 more minutes, stirring often. Make room again, and add the tortilla and bread pieces along with the tomatoes and tomatillos. Let it all cook for a couple minutes. Incorporate the already sauteed chiles and pour in the 1/2 of the chicken broth. Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes.
Turn off the heat, cover and let the mix rest for 1/2 hour, so the chiles can completely soften. In batches, puree the mixture in the blender or food processor until smooth. You can store this mole, covered, in the refrigerator for up to a month, or freeze it for up to a year.
When ready to eat, dilute a cup/250ml of mole with 1/2 cup/125ml chicken broth in a saucepan and simmer for 2 to 3 minutes. Serve over cooked chicken or turkey and sprinkle with toasted sesame seeds on top.