Mole Paste

Ingredients

• 4 dried ancho chiles, stemmed and seeded
• 3 dried pasilla chiles, stemmed and seeded
• 2 dried mulato chiles, stemmed and seeded
• 2 cups boiling water, for soaking chiles
• 3 roma tomatoes, charred
• 1 white onion, quartered and charred
• 4 cloves garlic, charred
• 1/4 cup raisins
• 1/4 cup sliced almonds
• 2 tablespoons sesame seeds, plus extra for garnish
• 2 tablespoons raw peanuts
• 1 corn tortilla, torn into pieces
• 1 slice white bread, torn into pieces
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon whole cloves
• 1 cinnamon stick
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 3 ounces dark chocolate, chopped
• 1/4 cup lard
• 3 cups chicken stock, divided
• 1 1/2 teaspoons salt
• 1 tablespoon sugar

Method

1. 1

   Heat a dry 9-inch skillet over medium heat. Toast the ancho, pasilla, and mulato chiles for 20 to 30 seconds per side, pressing flat, until fragrant and slightly blistered but not blackened.

   3:00 · Toast chiles
2. 2

   Place the toasted chiles in a bowl, cover with the boiling water, and let soak until softened.

   20:00 · Soak chiles
3. 3

   Meanwhile, char the tomatoes, onion quarters, and garlic cloves in the dry skillet over medium-high heat, turning occasionally, until blackened in spots, about 10 minutes.

   10:00 · Char vegetables
4. 4

   In the same skillet, toast the raisins, almonds, sesame seeds, and peanuts over medium heat, stirring constantly, until golden and fragrant, about 3 minutes.

   3:00 · Toast nuts and seeds
5. 5

   Add the torn tortilla and bread pieces to the skillet and toast until golden brown, about 2 minutes.

   2:00 · Toast tortilla and bread
6. 6

   Toast the peppercorns, cloves, and cinnamon stick in the dry skillet over low heat, shaking the pan, until aromatic, about 1 minute.

   1:00 · Toast whole spices
7. 7

   Drain the soaked chiles, reserving 1 cup of the soaking liquid.

8. 8

   In a blender, combine the drained chiles, charred tomatoes, onion, and garlic, the toasted nuts and seeds mixture, tortilla and bread, toasted whole spices, oregano, and cumin with 1 cup of the reserved soaking liquid. Blend until a smooth, thick paste forms, adding more soaking liquid as needed to keep the blades turning.

9. 9

   Melt the lard in a 6-quart saucepan over medium heat. Add the blended paste, scraping the blender clean, and fry it, stirring constantly, for 5 minutes to deepen the flavor.

   5:00 · Fry paste
10. 10

    Stir in 2 cups of the chicken stock, the chopped chocolate, salt, and sugar. Bring to a gentle simmer.

11. 11

    Reduce heat to low and simmer uncovered, stirring frequently to prevent scorching, until thick and deeply colored, 35 to 40 minutes. Add the remaining 1 cup of stock as needed to maintain a thick, scoopable paste consistency.

    35:00 · Simmer mole paste
12. 12

    Remove from heat and let cool slightly. Use immediately to finish a mole sauce, or transfer to an airtight container and refrigerate up to 1 week or freeze up to 3 months.