HOW TO PREPARE MOLE.

Mole (pronounced mo-lay) is a rich and complex sauce from Mexico that has various regional variations. The most renowned is perhaps mole poblano, which features a mix of chili peppers, chocolate, and spices. Here’s a basic recipe for mole:

Ingredients:
4 dried ancho chilies
4 dried guajillo chilies
4 dried pasilla chilies
1 medium onion, quartered
3 garlic cloves
2 tomatoes, quartered
1/4 cup sesame seeds
1/4 cup unsalted peanuts or almonds
1/4 cup raisins
2 cloves
1/4 teaspoon ground cinnamon (or one small cinnamon stick)
1/4 teaspoon ground coriander
2-3 tablespoons vegetable oil
2 cups chicken or vegetable broth
2 oz dark chocolate (preferably unsweetened or bittersweet)
Salt to taste
Sugar to taste (optional)
Instructions:
Preparation of Chilies:

Start by removing stems and seeds from the dried chilies.
In a large skillet over medium heat, toast the chilies a few at a time, pressing them down with a spatula until they become aromatic. This will take a few seconds for each batch. Do not burn them.
Transfer toasted chilies to a bowl and cover them with hot water. Let them soak for about 30 minutes to rehydrate.
Toast the Ingredients:

In the same skillet, toast the sesame seeds until golden brown. Remove and set aside.
Toast the peanuts or almonds next, followed by the raisins. Remove each once toasted.
Sauté Vegetables:

In the same skillet, add a bit of oil and sauté the onions, garlic, and tomatoes until they are soft and slightly charred.
Blend:

In a blender, combine the soaked chilies (discard the soaking water), toasted sesame seeds, toasted nuts, toasted raisins, sautéed onion, garlic, tomatoes, cloves, cinnamon, and coriander. Blend until a smooth paste forms, adding a bit of broth if necessary to facilitate blending.
Cook the Mole:

In a large pot or dutch oven, heat a couple of tablespoons of oil. Pour the blended mole paste into the pot and fry for about 5 minutes, stirring constantly.
Slowly stir in the chicken or vegetable broth and bring the mixture to a simmer.
Add the dark chocolate and continue to simmer, stirring frequently until the chocolate is melted and the mole has thickened, about 30 minutes. If the mole becomes too thick, you can add more broth to reach the desired consistency.
Taste and adjust seasoning with salt, and if desired, sugar. Remember, mole should be a balance of spicy, savory, and a tiny bit sweet.
Serve:

Traditionally, mole is served over cooked chicken or turkey, but it can also be served with enchiladas, tamales, or other Mexican dishes. Garnish with toasted sesame seeds if desired.
Remember, mole is all about balance and personal preference. Feel free to adjust ingredients and quantities to suit your taste. Enjoy!