Jose’s Mole Negro

Prep Time: 45 Minutes

Cook Time: 30 Minutes

Serves: 6+

♦ 1 cup sourdough croutons

♦ 1 cup roasted salted mixed nuts

♦ 2 tostadas

♦ 2 Tablespoons sesame seeds

♦ 1 teaspoon whole cloves

♦ 1 teaspoon ground cumin

♦ 1 Tablespoon allspice berries

♦ 2 discs Abuelita’s Mexican Chocolate

♦ 5 guajillo chiles

♦ 2 ancho chiles

♦ 2 chiles negros

♦ 3 chiles de árbol

♦ 2 cascabel chiles

♦ ½ cup olive oil

♦ 4 cups chicken broth

♦ salt to taste

Seed the chiles and tear them in large pieces.  Heat the olive oil in a saucepan over medium heat.  Add the chiles and cook for 30 seconds to 1 minute, stirring constantly.  The chiles should begin to tun a reddish color.  Remove the chiles from the pan and set aside.

Clean out the saucepan and add the sesame seeds, mixed nuts, cloves, and allspice berries and toast over medium heat for 1 to 2 minutes until fragrant.

Put all of the chiles, toasted nuts, sesame seeds, toasted spices, cumin, croutons, and tostadas into a blender.  Add half of the chicken stock and blend on high.  If you have a powerful blender, you can add one of the discs of chocolate at this point as well.  Add the rest of the chicken stock and blend until very smooth.  Pass the mole through a fine mesh strainer into a large pot, season with salt, and cook over medium low heat for 30 minutes.  Taste for seasoning; if the mole is too spicy then add the rest of the chocolate and add more salt if necessary.

Serve with grilled chicken and rice, as a sauce for tacos or enchiladas, and top with your favorite accoutrements.  Enjoy!