Preparation: 10 min. Cooking: 40 min.
Total: 50 min.
- 5 dried ancho peppers
- 1/4 Cup sliced pine nuts
- 1 small onions , chopped
- 2 tomatoes , peeled, seeded and chopped
- 4 Tbsp raisins or diced prunes
- 3 tsp toasted sesame seeds
- 1 garlic cloves , chopped
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp dried oregano
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground anise seed
- 3/4 tsp salt , or to taste
- 1/4 pinch ground black pepper
- 1 Cup water (or more, as needed)
- 1 Oz unsweetened chocolate , melted
Soak chilies in very hot water until soft, about 30 minutes or so. (Make sure they're submerged by setting a lightweight bowl on top of the chilies.)
In a small skillet, sauté onion in vegetable oil until soft and translucent. Add garlic and sauté another minute. Add spices and herbs and cook, stirring constantly, for about 30 seconds, being careful not to let them burn.
In a blender, grind together the almonds, cooked onions, tomatoes, spices, raisins (or prunes), sesame seeds, salt, pepper, and water. Puree until smooth.
Remove seeds and stems from the chilies and puree very finely, passing the chilies through a food mill. (If you don't have a food mill, press the puree through a mesh strainer to remove any skins.)
Blend the Chile paste into the mole along with the melted chocolate and add additional water, as necessary, until the consistency is smooth and slightly pourable.