Pollo en Mole Chicken Mole Sauce

Stem and deseed the ancho, pasilla, and mulato chiles. Briefly toast them in a dry skillet over medium heat for 30 seconds per side until fragrant. Be careful not to burn them. Place the toasted chiles in a bowl, cover with hot water, and let them rehydrate for 20 minutes until soft. Drain and set aside.

In a large pan or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes. Add the almonds, pumpkin seeds, and 2 tablespoons of sesame seeds. Toast for 3-4 minutes until fragrant and lightly browned. Add the chopped tomato and cook for another 3 minutes.

Transfer the rehydrated chiles, sauteed aromatics, nuts, and tomato mixture to a blender. Add the ground cinnamon, cloves, anise seed, and black peppercorns. Pour in 1 cup of the warm chicken broth. Blend until very smooth, adding a little more broth if needed to achieve a thick, pourable paste.

Heat the remaining 1 tablespoon of olive oil in the same pan over medium-low heat. Carefully pour the mole paste into the pan. Stir constantly, scraping the bottom, for about 10-15 minutes. This step is crucial for developing the depth of flavor. The sauce will darken and thicken.

Stir in the remaining 2 cups of chicken broth and the Mexican chocolate. Continue to simmer, stirring occasionally, until the chocolate is fully melted and the sauce has thickened to your desired consistency, about 10-15 minutes. Season with salt to taste.

While the mole simmers, season the chicken pieces with salt. In a separate pan, sear the chicken over medium-high heat until lightly browned on all sides. It doesn't need to be cooked through.

Add the seared chicken pieces directly into the simmering mole sauce. Reduce heat to low, cover, and cook for another 20-25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking. Serve hot with rice and warm tortillas, garnished with extra sesame seeds.