Authentic Chicken Mole

For the Mole Sauce

• 4 dried ancho chiles
• 4 dried guajillo chiles
• 2 dried pasilla chiles
• 1/4 cup sesame seeds
• 1/4 cup slivered almonds
• 1/4 cup pumpkin seeds
• 1 corn tortilla (torn into pieces)
• 2 Roma tomatoes, chopped
• 1/2 white onion, chopped
• 3 garlic cloves, minced
• 1/4 cup raisins
• 1 cinnamon stick
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1/4 cup dark chocolate (at least 70%) or Mexican chocolate
• 2 cups chicken broth (plus extra if needed)
• Salt and pepper to taste
• 2 tablespoons vegetable oil

For the Chicken

• 4 chicken thighs and 4 drumsticks (or 8 bone-in pieces of your choice)
• 2 cups chicken broth (for simmering)
• Salt and pepper to taste
• 1 tablespoon vegetable oil

Step-by-Step Instructions

1. Prepare the Chiles

1. Start by removing the stems and seeds from the dried ancho, guajillo, and pasilla chiles.
2. In a dry skillet over medium heat, toast the chiles for about 1-2 minutes per side, or until they become fragrant. Be careful not to burn them, as this will add bitterness.
3. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for 15 minutes until softened. Drain and set aside.

2. Toast the Seeds and Nuts

1. Using the same skillet, toast the sesame seeds, almonds, and pumpkin seeds separately over medium heat. Toast until golden and aromatic, about 2-3 minutes for each ingredient.
2. Remove them from the skillet and set aside to cool.

3. Prepare the Other Mole Ingredients

1. In the skillet, add a small amount of oil and lightly fry the torn pieces of corn tortilla until crispy.
2. Sauté the chopped tomatoes, onion, and garlic until soft, about 5 minutes. Set these aside.

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