Mole Oaxaca Style

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Step 1

Remove the seeds and stems of the chiles, try to keep them whole for toasting/frying.

Step 2

CHILES WILL GO LAST - USE LOW HEAT - You have to toast all(except chocolate/piloncillo) ingredients with a little bit of oil.

Step 3

Heat a large sauté pan to medium-high heat and add vegetable oil. Fry the chiles, onion, garlic, almonds, peanuts, raisins, cinnamon stick, sesame seeds and spices one at a time until golden brown. Transfer to a large bowl.

Step 4

Place all of the fried ingredients in the blender in batches, adding enough water to get it to puree the sauce smoothly. It should come out thick. (If runny, all good it will evaporate on the next step)

Step 5

1/2 cup olive in the main large pot, cook the chocolate until fully incorporated.

Step 6

In that same large pot, set to medium heat, pour in the mole sauce. Reduce heat to low and simmer for 20 minutes stirring constantly. TASTE TEST BEFORE ADDING PILONCILLO. When you see the fat rise to the top of the sauce then you add the bouillon and piloncillo. Simmer another 20 minutes, stirring constantly, until the piloncillo completely dissolves. You are looking for a thick paste consistency.

Step 7

TASTE TEST BEFORE ADDING THE DRIED THYME AND OREGANO. ADD THIS TOWARDS THE END. Taste and adjust seasoning with salt and pepper if needed. Let cool in pot. Now it is ready to use or store.