Mole Poblano

Instructions

1. 1

   Toast the ancho, mulato, and pasilla chiles in a dry skillet over medium heat for 30 seconds per side until fragrant and pliable. Place in a bowl and cover with 2 cups hot chicken broth. Let soak for 30 minutes until softened.

2. 2

   Heat 2 tbsp oil in a large skillet over medium heat. Toast the almonds and peanuts until golden, about 3 minutes. Remove and set aside. In the same oil, toast 2 tbsp sesame seeds until golden, then add the raisins and tortilla pieces, cooking until the raisins puff and the tortilla is crisp. Transfer all to a blender.

3. 3

   Dry roast the onion quarters, garlic cloves, and tomatoes on a comal or skillet over high heat, turning occasionally until charred on all sides, about 10 minutes. Peel the garlic and add all roasted vegetables to the blender.

4. 4

   Toast the cloves, cumin, coriander, anise, cinnamon, and black pepper in a dry skillet for 1 minute until fragrant. Add to the blender along with the soaked chiles, chipotle, and 1 cup of the soaking liquid. Blend until completely smooth, adding more liquid if needed.

5. 5

   Heat the remaining 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. Carefully pour in the mole paste; it will splatter. Fry the paste, stirring constantly, for 5 minutes until darkened and very fragrant.

6. 6

   Add the remaining chicken broth, chocolate, piloncillo, and salt. Stir until the chocolate melts completely. Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until the mole thickens and the oil rises to the surface.

7. 7

   Season the chicken pieces with salt. In a separate skillet, brown the chicken in batches over medium-high heat. Add the browned chicken to the mole, submerging the pieces. Cover and simmer for 45 minutes until the chicken is cooked through and tender.

8. 8

   Serve the chicken pieces napped generously with the mole sauce, garnished with the remaining 1 tbsp sesame seeds. Accompany with warm corn tortillas and Mexican rice.