Ingredients

All chiles are whole, medium to medium-large in size

• 1 dried mulato chile
• 1 dried pasilla chile
• 2 dried ancho chile
• 1 dried California chile
• 4 tablespoons / 60 ml extra-virgin olive oil or avocado oil, divided
• 2 cups / 475 ml scalding water
• 1 plum tomato
• 1 small cipollini onion, peeled
• 1 clove garlic peeled
• 1 tablespoon sesame seeds
• 1/2 tablespoon raw pumpkin seeds (pepitas)
• 1 ounce / 30 g ripe plantain, peeled and sliced
• 1/2 tablespoon shelled raw peanuts
• 1/4 cup sliced almonds
• 2 tablespoons / 20 g raisins
• 1/4 teaspoon each of cinnamon, ground cloves, dried oregano, ground coriander, ground anise seeds
• 1/2 teaspoon salt, or to taste
• A bit of freshly ground pepper (2 turns of the pepper mill)
• Leaves from 1 sprig thyme
• 1 small sprig of Italian parsley
• 3/4 ounce / 21 g Mexican chocolate (Taza 80% cacao) + 1/4 ounce / 7 g unsweetened chocolate 100% cacao, all finely chopped

Instructions

The night before making mole or early the same day

Remove stems and seeds from the chiles.

Heat 1 tablespoon of oil in a skillet over medium heat and pan-fry the chiles until they become glossy, a couple of minutes.

Place the chiles in a bowl and cover them with the scalding water. Make sure they are submerged. Cover the bowl and let stand overnight or several hours.

When ready to prepare the mole

Drain the chiles and reserve the soaking liquid. Place the drained chiles in a blender. Add enough of the soaking liquid to blend them until smooth. Set aside.

Quarter the tomato lengthwise. Slice the onion crosswise thickly. Roast the tomatoes, the sliced onion and the clove of garlic in a dry skillet over medium-high heat until spotted with brown. Set aside.

Toast the sesame and pumpkin seeds until fragrant. Transfer to a small bowl.

Add 1 tablespoon of oil to the skillet. Fry the plantain slices until golden and softened. Remove with a slotted spoon and place on a paper towel. Set aside.

Add 1 tablespoon of oil to the skillet. Fry the peanuts, the almonds and the raisins for about one minute. Drain on a paper towel.

Fry the sesame and pumpkin seeds (previously toasted) for 30 seconds. Drain on a paper towel.

Heat 1 tablespoon of oil in a cast-iron pan. Add the puréed chile mixture and enough of the reserved soaking liquid to keep the puréed mixture from sputtering when it simmers. Simmer for 8-10 minutes, stirring often.

Place the spices, seeds, almonds, peanuts and raisins in the blender and process with enough of the soaking liquid to purée. Add to the chile mixture.

Process the roasted tomato, onion and garlic clove, the plantain slices, the salt and pepper, the thyme leaves and the parsley sprig in the blender with enough soaking liquid to purée, then add to the chile mixture. (Note: I use all the soaking liquid)

Add the chopped chocolate and stir until dissolved. Stir a little longer over the heat to bring all ingredients together. Remove from the heat.

Strain the sauce through a mesh strainer to remove any bits of chile skin and return to a clean pot. This step is very important as it ensures a smooth texture.

Store in the refrigerator until ready to use.

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