Mole Poblano from Scratch

Ingredients

• 3 whole dried ancho chiles
• 3 whole dried guajillo chiles
• 2 whole dried pasilla chiles
• 4 bone-in chicken thighs
• 2 oz Mexican chocolate (or dark chocolate)
• 1/4 cup almonds
• 1/4 cup peanuts
• 2 tbsp sesame seeds
• 2 tbsp raisins
• 3 ripe plum tomatoes
• 1/2 white onion
• 4 garlic cloves
• 2 corn tortillas (for thickening)
• 4 corn tortillas (for serving)(optional)
• 3 cups chicken broth
• 1 cinnamon stick
• 3 whole cloves
• 1/2 tsp black peppercorns
• 1 tsp dried oregano
• 1/4 tsp anise seed(optional)
• 4 tbsp vegetable oil
• 1 tbsp lard or butter(optional)
• 1 tbsp sugar(optional)
• 1 tsp salt
• 1 tbsp toasted sesame seeds (garnish)(optional)

Instructions

1. 1

   Prep (about 45 minutes): Toast the dried chiles in a dry comal or skillet over medium heat for 30-60 seconds per side until fragrant but not burnt. Soak the toasted chiles in hot water for 20 minutes, then drain, stem, seed, and reserve the soaking liquid.

2. 2

   While the chiles soak, toast the almonds, peanuts, and sesame seeds separately in a dry skillet until golden. Fry the raisins briefly in oil until plumped. Char the tomatoes, onion half, and garlic under a broiler or in a dry comal until blackened in spots. Toast the torn tortillas in a little oil until crisp.

3. 3

   Grind the cinnamon stick, cloves, peppercorns, anise seed, and oregano in a spice grinder. Blend the soaked chiles with a little chile soaking liquid until smooth, then strain. In a blender, combine the charred vegetables, nuts, seeds, raisins, crisp tortillas, and spices with about 1 cup broth; blend in batches until very smooth, adding liquid as needed.

4. 4

   Cook (about 2 hours): Heat 3 tbsp oil in a heavy Dutch oven over medium heat. Fry the chile paste for 5 minutes, stirring constantly, then add the vegetable-nut puree. Simmer and stir frequently for 30-40 minutes, adding broth gradually as the mole thickens and darkens.

5. 5

   Stir in the chocolate, sugar, and salt. Continue simmering 30-45 minutes more, stirring often so the bottom doesn't scorch, until the mole is glossy, deep brick-red, and thick enough to coat a spoon. Adjust consistency with reserved chile water and adjust seasoning.

6. 6

   Meanwhile, season the chicken thighs with salt and roast at 400°F (200°C) for 40-45 minutes until skin is crisp and internal temperature reaches 165°F (74°C).

7. 7

   To serve, spoon the mole generously over the roasted chicken, sprinkle with toasted sesame seeds, and serve with warm tortillas on the side.