Mole Negro Oaxacan Black Mole

Lightly toast the dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant, being careful not to burn them. Remove from skillet, place in a bowl, and cover with hot water for 20 minutes to rehydrate. Drain and reserve the soaking water.

In the same skillet, dry-roast the tomatoes, tomatillos, onion, and unpeeled garlic until charred and softened. Set aside. In a separate dry skillet, lightly toast the almonds, pecans, sesame seeds, pumpkin seeds, raisins, and torn tortillas until fragrant. Add the cinnamon stick, cloves, peppercorns, cumin seeds, and oregano, toasting for another minute.

Combine the rehydrated chiles, roasted aromatics, toasted nuts, seeds, raisins, tortillas, and spices in a blender. Add the chopped Mexican chocolate and 1 cup of chicken broth. Blend until a very smooth paste forms, adding more chicken broth or reserved chile water as needed to achieve a thick, pourable consistency. Strain the mixture through a fine-mesh sieve if desired for an extra smooth sauce.

Heat 2 tablespoons of lard or oil in a large pot or Dutch oven over medium heat. Carefully add the mole paste to the hot oil. Fry the paste, stirring constantly, for about 10-15 minutes. This step is crucial for developing the deep flavors of the mole and preventing a raw taste.

Gradually stir in the remaining hot chicken broth into the fried mole paste. Bring the mixture to a gentle simmer, then reduce heat to low. Continue to simmer, stirring occasionally, for at least 30 minutes, or up to 1 hour, allowing the flavors to meld and deepen. The longer it simmers, the richer the flavor. The sauce should thicken to a velvety consistency.

Season the mole with salt and sugar to taste. If the sauce is too thick, add a little more broth or water. If it is too thin, simmer uncovered for a few more minutes. Serve the Mole Negro hot over cooked chicken, pork, or enchiladas, accompanied by white rice and warm tortillas. Garnish with a sprinkle of sesame seeds.