Mole Poblano

Note: This recipe makes about a gallon of mole sauce, which is enough for 32 half-cup servings.

Spices and Seasonings

2 1/2 raw white onions, halved
1 tomato, roasted and coarsely chopped
2 heads of garlic, roasted and peeled
3/4 cup sesame seeds
3/4 cup almonds
1/2 cup peanuts
3/4 cup raisins
3/4 cup walnut halves
3/4 cup pumpkin seeds
1 teaspoon ground cumin
1 teaspoon cinnamon
6 whole cloves
3 to 5 bay leaves
2 charred corn tortillas, torn in pieces
1 1/2 quarts chicken broth, warm
1/2 cup fresh orange juice
salt to taste
2 tablespoons vegetable oil

In a blender or food processor, in batches, purée all ingredients except for vegetable oil.

Heat oil in a large, deep saucepan and add blended ingredients. Simmer over low heat for 1 hour, stirring occasionally.

Chiles

6 guajillo chiles, seeded, deveined, lightly toasted, and soaked in hot water until pliable; reserve water
16 ancho chiles, prepared as above
6 pasilla chiles, prepared as above
1 white onion, halved
6 cloves garlic
8 ounces bittersweet or semisweet chocolate
1/4 cup sugar
up to 2 1/2 quarts hot chicken broth for thinning mixture as it simmers
salt to taste
2 cups sesame seeds, toasted, for garnish

In a blender purée the prepared chiles with onion, garlic, and about 2 cups of reserved chile soaking water. Strain chile mixture and add to simmering spices-and-seasonings mixture in several batches, stirring as needed and cooking for about 10 minutes after each addition. Add chocolate, sugar, and salt.

Cover saucepan and simmer for 2 hours, adding broth as needed to keep mole from thickening too much and burning. After 2 hours, uncover and, if sauce is too thin, reduce to about the consistency of cooked grits. (Anything thinner than heavy cream will be too thin.) Add salt to taste