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10 dried ancho chiles
6 dried pasilla negro (or negro) chiles
4 dried guajillo or mulato chiles
6 T black raisins
1/2 cup almonds
6 T raw sesame seeds
1/4 cup raw pumpkin seeds
1 slice French bread
1 corn tortilla
1 3-inch piece of Mexican Canela (soft-bark cinnamon) or 1 1/2 t cinnamon
6 whole cloves
1 t black peppercorns
1 1/2 t dried oregano
1 round of Ibarra Mexican Chocolate (3.1 oz.)

Wash the dried chiles under cold running water (hot water will
increase the chile fumes). Shake out the chile seeds and break off
the stems. Heat a comal or griddle or even a nonstick skillet and
toast the chiles in batches. The chiles should soften and slightly
brown. Do not blacken them, or they will become bitter.. When they
are all toasted, place them in a large bowl and cover with boiling
water. Leave them to steep for 30 minutes. Add the raisins to the
hot water so they will plump up.

While the chiles are soaking, place the almonds, the sesame seeds
and the pumpkin seeds all in separate pie tins. Toast them in a
350 degree oven for approximately 10 minutes. Watch carefully.
Remove them as they begin to turn golden brown. At the same time,
place the French bread and the corn tortilla to toast in the oven.

Break up the cinnamon, cloves and peppercorns in a mortar or pound
with a heavy skillet (a spice grinder will work too). Grind the
chiles almonds, sesame seeds and pumpkin seeds in a blender in at
least three separate batches. Add some soaking water for the
desired consistency of thick gravy (if soaking water tastes bitter,
use plain water
instead), so that the mole paste will puree smoothly.

When grinding the last batch, add the raisins, crushed spices,
tortilla, bread, oregano and chocolate, broken into small pieces.
Makes about 1 quart of mole paste or enough for 2 recipes of Mole


3 large tomatoes
1/2 onion
4 cloves garlic
2 t olive oil
2 cups (1/2 recipe) Mole Paste
1 to 2 cups chicken broth for thinning

Place tomatoes in a small pan and roast in a preheated 375 degree
oven for 20 minutes. Wrap the onion and garlic up in aluminum foil,
drizzle with olive oil and roast for 45 minutes in the 375 degree
oven. Place tomatoes, their juices, onion and garlic in a blender
and puree. Add the puree to the Mole paste along with 1 cup of
chicken broth. Bring to a simmer in a 3-quart pot. If the Mole
seems too thick, add more broth in small amounts until it is the
consistency of heavy cream.

Makes about 6 cups.


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