A faster, easier version of the classic recipe.
Ingredients
- Dried Ancho Chiles 3 oz, about 6 medium
- Sesame Seeds ½ Tbs
- Blanched, Slivered Almonds 3 Tbs
- Raisins 2 Tbs
- White Onion chopped, 1 cup
- Cinnamon ½ tsp
- Dried Oregano ½ tsp
- Chicken Broth 2–3 cups
- Lard or Olive Oil 3 Tbs
- Sugar 1 tsp
- Salt ½ tsp
- Mexican Chocolate very finely chopped, 2 Tbs
Cook It
- Heat a skillet over medium heat and toast the chiles for 20–30 seconds on both sides until they become soft and fragrant but do not allow them to scorch. Remove and discard the stems and seeds. Tear or cut the chiles into small pieces, place in a bowl and cover with very hot water for 30 minutes. Drain and put in a food processor.
- While the chiles are soaking, toast the sesame seeds in a skillet over medium heat until barely golden brown. Add them to the food processor, along with the almonds, raisins, onion, cinnamon, oregano and a half cup of chicken broth. Process for two minutes, then transfer to a blender and blend for two minutes more, adding broth if it gets too sticky. If the mixture is not totally smooth, put it through a strainer to remove any bits of remaining chile skin.
- Heat the lard or oil in a medium-sized pot over medium heat, add the mole paste and cook, stirring constantly, until most of the liquid has evaporated and it becomes shiny. Then, little by little, stir in the rest of the broth and add the sugar. At this point, the mixture will be thinner than you want the finished product to be. Add more broth a little at a time if necessary. Simmer the mole until it is the consistency of a milk shake, about 15 minutes. Stir in the salt and chocolate. Serve over cooked chicken, turkey or pork.
