ingredients:

• 5 ancho chili
• 4 guajillo chili
• 4 chile de arbol
• 1/2 c almonds
• 1/2 c peanuts
• 1/4 c pepitas
• 1/4 c white sesame seeds
• 2 tsp coriander seed
• 4 cloves
• 3 black peppercorns
• 1″ piece cinnamon
• 1 tsp cumin
• 1 disc mexican chocolate
• 1/2 c raisins
• 1/2 white onion
• 3 cloves garlic
• 1/4 c torn bolillo or white bread
• 1 quart chicken stock/broth
• piloncillo (optional)
• salt to taste

1. Begin by removing the stems, ribs and seeds from ancho and guajillo chilis and reserve seeds separately. In a dry pan over medium high heat begin toasting the chilis on each side until they get a nice brown color and slightly blistered working in batches if you need to. Toast the seeds separately so they don’t burn. Once all chilis and seeds are toasted place them all in the pan and add 1 cup of chicken stock and bring to a gentle boil. Simmer for 15 minutes until the chilis are soft and pliable. Place into the blender to continue hydrating while you complete the next steps.
2. Preheat a saute pan over medium low heat and add coriander seed, cumin, black pepper, cloves, and cinnamon. Toast stirring often for 3 minutes until fragrant. Remove and set aside
3. In the same pan over medium low heat and add a few tablespoons of neutral oil. Add the almonds and toast for 4 minutes stirring often, then add the peanuts and toast an additional 4 minutes. Add pepitas and toast for 4 more minutes. Everything should be deeper in color and very fragrant. remove from the pan and place on a tray to cool.
4. Add sesame seeds and toast stirring constantly for 5 minutes or until golden. Remove and place with the nuts. Add a couple tablespoons of oil and add raisins, sauté until the raisins are blistered and remove from the pan.
5. Add smashed garlic cloves and shallow fry until golden. Next add the sliced white onion and sauté until the onions have some color around 5 minutes and remove. Last add the torn pieces of bread and toast until golden on the outside.
6. Now we begin blending. First blend the chilis with the spices until you have a smooth thick paste. Add hot stock or broth as needed to help it spin but don’t add too much in the beginning. Use a rubber spatula to scrape down the sides and the bottom frequently. Next add the Mexican chocolate and blend smooth.
7. Add the nuts, seeds and more hot stock (around 1 cup) and blend smooth. Last add the raisins, onions, garlic, bread, and a touch more broth. Once blended add to a pot, and take a little stock and add it to the blender and give it a quick pulse to pick up everything left behind, and go ahead and pour it in with the rest of your mole.
8. At this point you can adjust the salt, add additional chocolate, adjust the sweetness with piloncillo, or adjust the texture with a touch of stock.
9. Use this mole spooned over chicken, turkey, or duck.
10. Use within 5 days or freeze for 3 months.