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Oaxaca's brick-red mole with ancho chiles, chocolate, and plantain for subtle sweetness. This elegant family celebration sauce balances sweet, smoky, and spicy in perfect harmony.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Toast the ancho and guajillo chiles for 30–45 seconds per side until fragrant and slightly puffed—do not burn. Remove chiles and soak in 2 cups hot chicken broth for 20 minutes.
In the same skillet, add 1 tablespoon oil. Sauté the onion until soft and translucent, about 6 minutes, then add the tomato and cook, stirring, for 4–5 minutes until slightly charred.
Add peanuts, sesame seeds, raisins, plantain, and tortilla. Cook, stirring frequently, until the plantain is golden and the seeds are toasted, 5–8 minutes on medium-low heat for even toasting.
Place the soaked chiles (with broth), sautéed vegetables, nuts, seeds, raisins, cinnamon stick, cloves, peppercorns, and salt in a large blender. Blend until completely smooth, adding more broth if necessary for a thick yet pourable consistency.
Wipe out the skillet and heat the remaining tablespoon oil over medium-low heat. Pour the blended sauce into the skillet and simmer, stirring often, for 30–40 minutes. Adjust with more broth as needed for desired thickness—sauce should be glossy and coat a spoon.
Stir in the chopped dark chocolate and simmer for 5 more minutes, stirring constantly, until the chocolate is melted and the sauce has deepened in color. Taste and adjust salt as needed before serving.
