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.


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

To serve, ladle sauce over cooked pieces of turkey or chicken and sprinkle with sesame seeds.