Every region in Mexico has many types of Molé, but the common denominators are chillies, seeds, nuts and some type of fruit, sometimes fresh, sometimes dried. The preparation can be arduous, taking hours to make, which is why it is usually made for special occasions. Is it as good as a traditional molé? It’s not nearly as complex as some I’ve had, but it’s still delicious and comes together in about an hour and a half. It’s great to use for enchiladas, or to simmer chicken or pork in for the carnivores amongst you. Add toasted pumpkin seeds, toasted sesame seeds and/or charred tomatillos to play with flavors. I hope you enjoy!

Molé

4-6 dried chilies, guajillo, morado, ancho or of your choice
2 t Cumin seeds
1 T Mexican oregano
1 large white onion
1 small head of garlic, broken into cloves
1 T cinnamon
1/2 c almonds, toasted
1/3 c white raisins
3 oz dark chocolate
14 oz canned tomatoes

Warm a comal or a skillet over medium low heat. Toast the chilies until fragrant, about 10 seconds per side. Set aside.

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Turn the comal up to medium. Slice the onion into third across its equator. Take the unpeeled cloves of garlic and place them and the onion on the comal. Cook, turning as needed with tongs, until the garlic is slightly charred. Meanwhile, flip the onion over with a spatula when the bottom is slightly charred, 3-5 minutes. Char the other side.

Remove to a cutting board and let cool slightly.

Carefully slice the chillies open with a paring knife by making a slit in the side and cutting away from yourself. Remove the seeds and stems. If you want a milder sauce, trim away some of the veins as well. For a spicier version, leave the veins in and keep some of the seeds. Place the chillies in a bowl and cover with hot water for about 20 minutes. Reserve the soaking liquid.

Place the raisins in a small bowl and cover with just enough hot water to cover for 10 minutes. Do the same with the almonds.

Drain the almonds and remove the skins by squeezing them with your thumb and forefinger. Set aside. Do not drain the raisins.

Remove the papery skin from the garlic and onion. Place the tomatoes in a blender. Add the cumin, oregano, and cinnamon. Then add the chilies, the almonds, the raisins and their soaking liquid and lastly, the garlic and onion. Starting on low and working to high speed, puree until smooth, adding some of the chili soaking water if needed.

Heat a pot or sauté pan over medium high heat. Add oil to the pan and let heat up. Pour in the molé. It should sizzle and fry when it hits the oil. Stir, reduce the heat to medium, and cook for about 10 minutes. Add the chocolate, stirring to mix into the molé, and cook another 10 minutes, or until rich but not too thick. It should come back together after a few seconds of dragging a spoon through it.

Use as desired.