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Yield: 3 Quarts
Remove all stems and seeds from the chilies. Toast the chilies in a dry, hot skillet or saucepan until fragrant and browned. Once toasted, transfer to a pot with hot water and allow them to soak until soft. When soft, blend with just enough water until a smooth pourable paste is achieved. While the chilies are soaking, put the tomatoes and garlic cloves in a dry hot skillet as well and dry roast until charred on most of their sides. Once charred, remove from heat and reserve. Meanwhile add ¼ cup of the vegetable oil to a skillet and fry until the bread is toasted and golden. Remove the bread and add the blanched almonds, sesame seeds, cinnamon stick a, peppercorns, cloves and toast until golden. Once golden, add the dry oregano and lightly toast. Remove from heat a reserve. Take the reserved tomato-garlic mixture, add the reserved nuts, spices and sesame seed and blend in a high speed blender with enough water so that a smooth paste is achieved as well. In a large pot, add ¼ cup of the vegetable oil and add the pursed childes. Fry these chilies for about 10 minutes on medium heat. Once fried, add the tomato garlic, nut seed mixture to the pot of frying chilies. Stir to incorporate. Add the 8 cups of reserved chicken stock, the Mexican chocolate and the date puree and allow to cook for 15 to 20 minutes on low heat. Season with salt and pepper. Strain though a medium to small china cap. Reserve warm for service. If mole is too thick, add more chicken stock or even water to the right consistency.