Authentic Mexican Mole Sauce

Remove stems and seeds from the 4 Ancho, 3 Pasilla, and 2 Guajillo chiles. Toast them in a dry pan for 30 seconds per side until they smell fragrant and slightly lighten in color. Place them in a bowl with 2 cups of warm broth to soak for 15 minutes.

Heat 1 tbsp oil and cook the quartered onion and garlic cloves until they are softened and show charred brown edges. Add the raisins for the last minute until they plump up.

Place the soaked chiles (and their liquid), sautéed aromatics, 1/2 cup almonds, 1/4 cup sesame seeds, and the charred tortilla into the blender. Process on high until the mixture is completely smooth and no large flecks remain.

Heat the remaining 1 tbsp oil in a large pot. Carefully pour in the blended paste until it sizzles loudly and begins to darken.

Add the remaining broth, cinnamon, cloves, and oregano.

Lower the heat and stir in the chopped Mexican chocolate and sea salt. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and a layer of oil begins to bead on the surface.

Pour the sauce through a fine mesh sieve into a clean bowl, using a spatula to push through all the liquid. Discard the solids remaining in the strainer.

If the sauce is too thick, whisk in an extra 1/4 cup of broth. It should be thick enough to cling to a spoon but thin enough to pour gracefully.