👨‍🍳 निर्देश

1. 1

   Prepare the Chiles: Lightly toast the dried chiles in a dry skillet over medium heat for about 30-60 seconds per side until fragrant and slightly pliable, being careful not to burn them. Immediately transfer the toasted chiles to a bowl and cover with very hot water. Let them soak for at least 30 minutes, or until fully softened. Once rehydrated, drain the chiles, reserving about 1 cup (240ml) of the soaking liquid. Discard any remaining soaking liquid. Blend the softened chiles with the reserved soaking liquid until you have a very smooth paste. Strain this paste through a fine-mesh sieve, pressing to extract as much liquid as possible. Discard the solids left in the sieve. This is your chile base.

   ⏱️ 45 minutes
2. 2

   Toast and Fry Aromatics and Dry Ingredients: In a dry skillet over medium heat, toast the sesame seeds until golden brown and fragrant, about 2-3 minutes. Remove and set aside. In the same skillet, toast the almonds until lightly browned, about 3-5 minutes. Remove and set aside. Toast the raisins briefly until they puff up slightly, about 1 minute. Remove and set aside. In a large pot or Dutch oven, heat about 60ml (1/4 cup) of oil or lard over medium-high heat. Fry the torn tortilla pieces until golden brown and crisp. Remove and drain on paper towels. Add the chopped onion and garlic to the hot oil and fry until softened and lightly browned, about 5-7 minutes. Add the chopped tomatoes and cook until they break down and their liquid evaporates, about 5-7 minutes. Remove the fried tortilla, onion, garlic, and tomato mixture from the pot and set aside.

   ⏱️ 30 minutes
3. 3

   Toast Spices and Blend: In a clean dry skillet over medium-low heat, toast the cinnamon stick, cloves, peppercorns, anise seeds, and coriander seeds until fragrant, about 1-2 minutes. Be careful not to burn them. Let them cool slightly. In a blender, combine the toasted sesame seeds, almonds, raisins, fried tortilla, onion, garlic, tomatoes, and toasted spices. Add a splash of chicken stock if needed to facilitate blending. Blend until you have a thick paste. You may need to do this in batches.

   ⏱️ 20 minutes
4. 4

   Cook the Mole Base: In the same large pot or Dutch oven used for frying, heat the remaining 60ml (1/4 cup) of oil or lard over medium heat. Carefully add the prepared chile paste. Fry the chile paste, stirring constantly, for about 5-7 minutes until it darkens slightly and becomes very aromatic. Be careful as it may splatter. Pour in the blended nut and spice mixture. Stir well to combine with the chile paste. Cook, stirring frequently, for another 10-15 minutes, allowing the flavors to meld and the mixture to thicken. Gradually whisk in the warm chicken stock, about 1 cup (240ml) at a time, ensuring a smooth consistency. Bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and let it simmer for at least 1.5 to 2 hours, stirring every 15-20 minutes to prevent sticking. The mole should thicken to a rich, sauce-like consistency and the flavors will deepen considerably. If it becomes too thick, add a little more warm stock or water.

   ⏱️ 2 hours 15 minutes
5. 5

   Finish and Serve: About 10 minutes before serving, stir in the chopped Mexican chocolate. Continue to simmer, stirring, until the chocolate is completely melted and incorporated into the mole. Taste and season with salt as needed. The mole should be rich, complex, and slightly sweet from the chocolate and raisins, with a deep chili flavor. If serving with poultry, poach or roast the turkey or chicken until cooked through. Serve the hot mole generously spooned over slices of the cooked turkey or chicken. Garnish with toasted sesame seeds, if desired.

   ⏱️ 15 minutes