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Mexico's most iconic sauce, a complex blend of dried chiles, chocolate, nuts, and over 20 spices. This legendary family celebration dish represents the pinnacle of Mexican culinary artistry.
Heat a large, dry skillet over medium heat. Toast the ancho, pasilla, and mulato chiles for 1-2 minutes until fragrant, pressing them flat. Remove stems and seeds, and soak the chiles in hot water for 30 minutes.
In the same skillet, toast sesame seeds until golden and set aside. Toast peanuts and almonds until lightly browned; remove. Lightly fry tortilla pieces, bread slices, and plantain half in a little oil until crisp and golden.
In 2 tbsp oil, sauté chopped onion and garlic over medium-low heat until translucent and fragrant, about 6 minutes. Stir in cinnamon, cloves, peppercorns, and anise, stirring constantly for 1 minute.
Blend the drained chiles, nuts, seeds, bread, tortilla, plantain, sautéed aromatics, raisins, and about 2 cups chicken broth to a smooth, thick paste. Work in batches as needed to avoid overfilling blender.
Transfer mole paste to a large heavy pot. Add remaining chicken broth, Mexican chocolate, sugar, and salt. Simmer over very low heat, stirring frequently, for 1.5–2 hours until sauce is deep, glossy, and thickened. Skim fat and adjust seasoning if needed. Serve warm.
