Things You'll Need:
- 3 ancho chilies
- 6 Anaheim chilies
- 1 chopped onion
- 5 cloves chopped garlic
- 1 lb. ripe tomatoes
- 2 small flour tortillas
- 1/4 tsp. cloves
- 1/4 tsp. fennel seeds
- 1/4 tsp. ground cinnamon
- 1/4 tsp. coriander
- 1/4 tsp. cumin
- 2 1/2 tbsp. chili powder
- 3 tbsp. tahini
- 2 tbsp. ground unsalted almonds
- 1 tbsp. raisins
- 1 3/4 cups chicken stock
- 3 tbsp. grated bitter chocolate
- 3 tbsp. vegetable or canola oil
- 1 1/2 tbsp. fresh lime juice
- salt and pepper (to taste)
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Step 1
Toast each chili over an open flame until it begins to blacken. This can can be done over the flame on the stove. If you have an electric range, roast the chilies in a dry skillet over medium heat, moving the chilies continuously.
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Step 2
Pour boiling water over the roasted chilies. Cover and let sit for 4 hours or overnight to soften.
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Step 3
Remove the stems and seeds from the drained chilies and place the chilies in a food processor or blender.
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Step 4
Add the garlic, onion, tortillas, tomatoes, fennel seeds, cloves, cinnamon, coriander, cumin, tahini, almonds and raisins to the food processor and mix.
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Step 5
Gradually add the stock through the top while the food processor is running until the mixture forms a smooth, creamy paste.
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Step 6
Stir in the chocolate and chili powder.
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Step 7
Heat the oil in a heavy pan until smoking. Add the mole and cook for 9 to 11 minutes.
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Step 8
Season with salt, pepper and lime juice.
