Authentic Homemade Mole Sauce Recipe

Heat a large comal or cast iron skillet over medium heat.

Toast each variety of chile separately, pressing them flat with a spatula for 10-15 seconds per side until fragrant and slightly puffed. Don’t let them burn or they’ll become bitter.

Transfer toasted chiles to a large bowl and cover with hot water. Let soak for 20-30 minutes until softened.

Drain chiles and set aside, reserving 1 cup of the soaking liquid.

In the same pan, toast almonds until golden, about 3-4 minutes. Remove and set aside.

Toast peanuts until golden, about 2-3 minutes. Remove and set aside.

Toast sesame seeds until golden, about 1-2 minutes, stirring constantly. Remove and set aside.

Toast pumpkin seeds until they puff and pop, about 2-3 minutes. Remove and set aside.

Add raisins to the hot pan for 30 seconds until they puff slightly. Remove and set aside.

In the same pan, char onion quarters until blackened in spots, about 8-10 minutes total.

Char garlic cloves until soft and spotted, about 5-6 minutes.

Char tomatoes and tomatillos cut-side down until blackened, about 6-8 minutes.

Set all charred vegetables aside.

Toast cinnamon stick, cloves, peppercorns, oregano, thyme, bay leaf, and anise seeds in the dry pan for 1-2 minutes until fragrant.

Toast torn tortillas and bread pieces until golden and crispy, about 3-4 minutes.

In a blender, combine the softened chiles with 2 cups of warm broth. Blend until completely smooth, about 2-3 minutes. Strain through a fine-mesh strainer, pressing solids with the back of a spoon. Set aside.

Blend the toasted nuts, seeds, and raisins with 1 cup broth until smooth. Strain and set aside.

Blend the charred vegetables with 1 cup broth until smooth. Strain and set aside.

Blend the toasted spices, tortillas, and bread with 1 cup broth until smooth. Strain and set aside.

Heat lard or oil in a large, heavy-bottomed pot over medium heat.

Add the chile mixture first and cook, stirring constantly, for 10-15 minutes until it darkens and reduces by about half.

Add the nut and seed mixture, cook for 5 minutes, stirring constantly.

Add the vegetable mixture, cook for 5 minutes, stirring constantly.

Add the spice and bread mixture, cook for 5 minutes, stirring constantly.

Add the chocolate and stir until melted and incorporated.

Gradually add remaining broth until you reach desired consistency (should coat the back of a spoon but still be pourable).

Add brown sugar and salt to taste.

Simmer on low heat for 45 minutes to 1 hour, stirring occasionally, until flavors meld and sauce is rich and complex.