👨‍🍳 Instructions

1. 1

   Toast the pulla and ancho chilies lightly on a dry comal or skillet until fragrant, being careful not to burn them. Set aside.

   💡 Tip: Toasting chilies enhances their flavor and aroma.
2. 2

   In the same comal, toast the tomatoes, onion, and garlic until slightly charred. Remove from heat and let cool.

   💡 Tip: Charring the vegetables adds a smoky depth to the mole.
3. 3

   Toast the sesame seeds, almonds, and pumpkin seeds in a dry skillet until golden brown. Set aside.

4. 4

   Grind the toasted chilies, tomatoes, onion, garlic, toasted nuts and seeds, cinnamon stick, cloves, and peppercorns in a blender or molcajete until a smooth paste forms. Add a little broth if needed to help blend.

   💡 Tip: A molcajete will provide a more traditional texture.
5. 5

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the venison pieces on all sides until browned. Remove venison and set aside.

6. 6

   Add the mole paste to the pot and cook, stirring constantly, for about 5-7 minutes until it darkens slightly and becomes very fragrant.

   💡 Tip: Cooking the mole paste is crucial for developing its complex flavor.
7. 7

   Return the seared venison to the pot. Add the chicken or venison broth, and the optional unsweetened chocolate. Stir well to combine.

   💡 Tip: Chocolate adds richness and depth without making the mole taste sweet.
8. 8

   Bring the mole to a simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours, or until the venison is very tender.

   💡 Tip: Low and slow cooking is key for tender venison.
9. 9

   Season with salt to taste. Garnish with toasted sesame seeds before serving.

   💡 Tip: Taste and adjust seasoning before serving.