Ancho Chile Mole Sauce

• 6 ancho chiles, dried
• 3 mulato chiles, dried
• 2 pasilla chiles, dried
• 2 tablespoons sesame seeds
• 1/4 cup raisins
• 3 cloves garlic
• 1 small onion
• 2 tablespoons cocoa powder
• 1 tablespoon peanut butter
• 1 teaspoon cinnamon
• 1/2 teaspoon cumin
• 2 cups chicken broth
• 1 tablespoon brown sugar
• 1 teaspoon salt

Instructions

1. 1Toast dried chiles in dry pan until fragrant. Soak in hot water 30 minutes. Toast sesame seeds until golden. Blend rehydrated chiles, sesame seeds, raisins, garlic, onion, cocoa, peanut butter, spices, and 1 cup broth until very smooth. Simmer sauce with remaining broth for 30 minutes, stirring frequently. Add sugar and salt. Strain for ultra-smooth texture. This is a simplified mole - traditional versions have 20+ ingredients! Refrigerate for up to 1 week or freeze.

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