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.
2. 2Soak in hot water 30 minutes.
3. 3Toast sesame seeds until golden.
4. 4Blend rehydrated chiles, sesame seeds, raisins, garlic, onion, cocoa, peanut butter, spices, and 1 cup broth until very smooth.
5. 5Simmer sauce with remaining broth for 30 minutes, stirring frequently.
6. 6Add sugar and salt.
7. 7Strain for ultra-smooth texture.
8. 8This is a simplified mole - traditional versions have 20+ ingredients!
9. 9Refrigerate for up to 1 week or freeze.