Ingredients

The following ingredients have 4 Servings
  • 2 medium ancho peppers (stemmed and seeded - or use pasillas, or a combination)
  • 1/2 cup pumpkin seeds (raw/untoasted)
  • ¼ cup sesame seeds (raw/untoasted)
  • 3 tablespoons lard (or use vegetable oil - divided)
  • 1 small onion (chopped)
  • 3 cloves garlic (chopped)
  • ½ teaspoon ground black pepper
  • ½ teaspoon allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon dried thyme
  • 1/8 teaspoon ground cloves
  • ½ teaspoon sugar
  • Salt to taste
  • 1 corn tortilla (torn (lightly toasted, if desired – for thickening))
  • 2 small tomatoes (chopped (optional – omit, if desired))
  • 2 cups chicken stock

Instruction

  • Heat a large pan to medium heat and add the ancho peppers. Dry toast them for 1-2 minutes per side, or until they puff slightly and become fragrant. Set into a bowl and cover with very hot water. Steep for 20 minutes, or until softened. Drain and add the softened peppers to a food processor.
  • In the same pan, add the pumpkin seeds. Heat at medium-low, stirring constantly, until the pumpkin seeds have all popped and toasted.
  • Add the sesame seeds and toast for 1 minute to brown.
  • Transfer to the food processor. Reserve some for garnish, if desired.
  • To same pan, heat 1 tablespoon lard (or vegetable oil) to medium heat and add the onion. Cook the onion until softened and lightly browned, 9-10 minutes.
  • Add the garlic and cook for 1 minute, until fragrant.
  • Transfer the onion and garlic to a food processor.
  • Add the spices, tortilla, and tomatoes to the food processor, then process to form a thick paste. You may need to scrape down the sides and process several times.
  • Heat the remaining 2 tablespoons lard (or vegetable oil) in the same pan to medium heat and add the paste. Heat through and cook for 5 minutes. The mole sauce should darken a bit.
  • Stir in 2 cup chicken stock and simmer at medium-low heat for 30 minutes, stirring occasionally, to let the flavors develop. Reprocess and strain if desired for a smoother mole sauce.
  • Taste and adjust for salt and sugar.