Prep Time: 1 hour
Cooking Time: 1 hour
Ingredients
Directions
Remove the stems and seeds from the dried chiles, and toast them in a dry skillet over medium heat for a few seconds on each side, until they become fragrant. Be careful not to burn them.
Place the toasted chiles in a bowl, and cover them with hot water. Let them soak for about 30 minutes, until they are soft and pliable.
In the same skillet, heat the vegetable oil over medium heat. Add the sesame seeds, almonds, raisins, pumpkin seeds, and peanuts, and cook until they are lightly golden.
Add the chopped onion and garlic to the skillet, and cook until the onion is translucent.
Drain the softened chiles, and add them to the skillet along with the chicken or vegetable broth. Bring to a boil, and then reduce the heat and let it simmer for about 15 minutes.
In a separate small skillet, toast the sesame seeds until lightly golden, and set aside.
In a blender or food processor, combine the chile mixture, toasted sesame seeds, cocoa powder, cinnamon, cloves, black pepper, cumin, oregano, coriander, salt, sugar, cornstarch, and chopped Mexican chocolate. Blend until smooth.
Return the sauce to the skillet, and cook over low heat for about 30 minutes, stirring occasionally, until it thickens.
Serve the mole sauce over cooked chicken, turkey, or pork, along with rice or tortillas. Garnish with additional sesame seeds, if desired.
Note: Mole Poblano is a complex sauce with many ingredients, and the flavors develop and deepen over time. It's often made in large batches and can be stored in the refrigerator for several days or frozen for future use.