Making Authentic Mexican Mole Sauce at Home

Heat a large, dry skillet (comal or cast-iron) over medium heat. Working in batches, press the chiles flat onto the skillet for 30-45 seconds per side. They should become fragrant and slightly pliable, do not let them smoke or blacken, or your mole will be bitter. As they're toasted, place them in a heatproof bowl.

Pour 4 cups of hot water over the toasted chiles in the bowl. Use a plate to keep them submerged and let them rehydrate for 30 minutes until very soft.

In the same dry skillet, toast the almonds, peanuts, and pepitas until fragrant, about 2-3 minutes, stirring constantly. Add the sesame seeds, cinnamon stick, cloves, peppercorns, and anise, toasting for another 30 seconds until aromatic. Remove everything to a bowl.

Place the onion, garlic, and tomatoes in the hot skillet. Cook, turning occasionally, until they are softened and nicely charred in spots, about 8-10 minutes.

Add 1 tablespoon of lard or oil to the skillet. Fry the tortilla and bread pieces until golden brown and crisp. Add the raisins and fry for just 30 seconds until they puff up.

Drain the rehydrated chiles, reserving about 1 cup of the soaking liquid. Add the softened chiles and the reserved liquid to a powerful blender. Blend until a very smooth, thick paste forms. Pour this paste through a fine-mesh sieve into a bowl, using a spatula to press all the pulp through. Discard any tough skins left in the sieve.

Add all the toasted nuts, seeds, spices, charred aromatics, fried thickeners, and 2 cups of chicken broth to the blender. Blend until completely smooth. This may take several minutes. Push this mixture through the same fine-mesh sieve into a separate bowl.

This is the most crucial step. Heat the remaining 3 tablespoons of lard or oil in a large Dutch oven over medium heat. Carefully pour the chile paste into the hot fat—it will sputter violently. Cook, stirring constantly with a wooden spoon, for 5-7 minutes. The paste will thicken, darken in color, and become incredibly fragrant.

Pour the nut/aromatic mixture into the pot with the chile paste. Stir to combine. Slowly whisk in the remaining 4 cups of warm chicken broth until the sauce is smooth. Bring to a gentle simmer.

Add the chopped Mexican chocolate and piloncillo/brown sugar. Stir until they completely dissolve. Reduce the heat to low, partially cover, and let the mole simmer gently for at least 1 hour, stirring occasionally to prevent sticking. The sauce should thicken, and you'll see small pools of reddish oil separate on the surface. Season generously with salt to taste. The flavor should be a perfect balance of smoky, sweet, and savory.