Mole Negro Oaxacan Black Mole

First, destem and deseed all the dried chiles. Heat a dry comal or skillet over medium heat and toast the chiles for 1-2 minutes per side until fragrant but not burnt. Immediately transfer them to a bowl of hot water and let them rehydrate for at least 15 minutes. Meanwhile, on the same comal, roast the tomatillos, tomatoes, onion pieces, and unpeeled garlic cloves until softened and slightly charred, about 8-10 minutes, turning occasionally. Set aside.

In a clean, dry skillet over medium-low heat, quickly toast the almonds, peanuts, sesame seeds, and pumpkin seeds separately until lightly golden and fragrant, about 1-2 minutes each. Be careful not to burn them. Remove and set aside. Then, toast the cinnamon stick, whole cloves, black peppercorns, cumin seeds, dried oregano, and thyme together for about 1 minute until aromatic. Set aside.

Drain the rehydrated chiles. Peel the roasted garlic. In a blender, combine the rehydrated chiles, roasted tomatillos, tomatoes, onion, peeled garlic, all the toasted nuts, seeds, and spices. Add 1 cup of the hot chicken broth. Blend until a very smooth, thick paste forms. You may need to do this in batches, ensuring a fine consistency. If too thick, add a tiny bit more broth.

Heat the lard or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Carefully pour the blended mole paste into the hot fat. This step is crucial for flavor development. Stir continuously for about 15 minutes, allowing the paste to darken further and thicken. It should start to pull away from the sides of the pot and develop a rich aroma. Be mindful of splattering.

Once the mole paste has cooked down, gradually stir in the remaining 3 cups of hot chicken broth. Add the Mexican chocolate tablet, salt to taste, and the teaspoon of sugar. Bring the mole to a gentle simmer, then reduce the heat to low and cook, stirring occasionally, for at least 15 minutes to allow the flavors to meld and the sauce to thicken to your desired consistency. The mole should be rich, dark, and glossy.

Taste and adjust seasoning one last time; you may need more salt or a touch more sugar to balance the complex flavors. Serve the Mole Negro Oaxacan Black Mole hot, traditionally over cooked chicken or turkey pieces. Garnish with a sprinkle of sesame seeds and serve alongside Mexican red rice and warm corn tortillas for a complete and unforgettable meal.