-
1
For mole paste: Cut chiles open vertically, remove stems, seeds.
-
2
On hot, ungreased griddle or heavy skillet, toast chiles on both sides, flattening with spatula, until skins blister and colors change.
-
3
Put chiles in bowl.
-
4
Add raisins.
-
5
Cover with hot water; soak for 30 minutes and up to a few hours, until soft.
-
6
Drain chiles, raisins then puree in blender with water as necessary.
-
7
Strain through coarse sieve into large pot, pressing with large spoon adding more water as necessary.
-
8
Add chocolate, bring to simmer.
-
9
Toast then peel garlic and onion quarters.
-
10
Put in blender.
-
11
Toast almonds.
-
12
Put in blender with onion and garlic.
-
13
Add canela, salt, pepper, thyme and oregano.
-
14
Puree, adding water as necessary.
-
15
Strain into chile-chocolate mixture, pressing down with large spoon, adding more water as necessary.
-
16
Cook, stirring, 15 minutes to thicken mole paste.
-
17
Paste may be cooled and refrigerated for six months or frozen in airtight containers.
-
18
To make sauce from paste: Toast and peel tomatoes.
-
19
Puree and strain into paste.
-
20
Pour in broth.
-
21
Lower heat and simmer for 20 minutes.
-
22
Sauce should be as thick as heavy cream.
-
23
Taste and adjust seasoning.
-
24
Serve over chicken or turkey pieces sprinkled with toasted sesame seeds.
-
25
Sauce may be refrigerated for up to three days.
