Oaxacan–Style Mole Sauce

Directions for Recado chile sauce

1. Remove stems and seeds from all whole dried chiles. Heat 1/3 cup oil to medium heat in a saute pan. Add chiles to heated oil (only as many as you can fit comfortably, cook in batches) 20-30 seconds on each side/ They will become bright in color then darken. Take them out and transfer to a plate. Once peppers are done, break them into smaller pieces and cover in boiling water. Steep until soft.

2. In that same saute pan on medium to low heat, add the cumin seeds, oregano, and sliced garlic cloves. Cook Stirring often until the spices and garlic become aromatic and slightly toasted. Remove from heat.

3. Use a strainer to drain the water from the chiles, do not reserve the water. In a blender or food processor, add the 2 cups of chicken broth, vinegar and all the remaining ingredients, including the oil that you cooked the spices. Add salt to taste. Once blended, push through a wire mesh strainer. Discard the pulp.

Directions for the Seeds

1. Wipe the same pan dry with a paper towel and add the sesame seeds. Heat on medium until toasted. Place in a bowl. (Save half of these toasted sesame seeds for a garnish later)

2. Wipe the pan again and add the spices listed below seeds, toast them on medium heat and remove when they are toasted and aromatic. Place in a bowl.

3. Put the almonds and pepitas in a saute pan on medium heat and add a drizzle of oil (I used olive oil). Stir as needed until they are slightly toasted, remove from heat and place in a bowl.

4. Wipe out the pan again, add the whole tomato, onion, serrano and garlic cloves (with the skins on). Heat pan on medium and drizzle with oil. Cook until they begin to char. *note: you can also do this in your oven on the broiler setting. The garlic may take longer than the other ingredients, usually about 15 min. Set aside.

Directions for Finishing the Sauce

1. Using a coffee grinder (see notes), add the nuts. Grind till it resembles a paste. Set aside. Add the toasted spices and seeds, grind until you have a paste. Set aside. Add the ground seeds, nuts and spices to a blender or food processor. Add the charred tomato, onion and serrano. Remove the skins from the garlic and add them, along with the masa flour, Urfa Biber, black garlic pasted, and a peeled/sliced plantain. Add 2 cups of broth. Blend on high until smooth. Put through a strainer and set aside.

2. In a large dutch oven or heavy soup pot, add 2-3 tablespoons of lard or oil and heat on medium. When the oil is hot, add the strained chile sauce. Cook for 5-7 minutes, stirring as needed. Add the other blended sauce and 4 more cups of broth. Bring to a boil, reduce to a simmer and add the Mexican chocolate. (You can break up the chocolate into chunks so it dissolves easier.) Stir as needed to melt the chocolate. Cover the pot with a lid 3/4 of the way and continue simmering on low heat for 1 or 2 hours, stirring occasionally. It will become dark and thicker as it cooks, if you want to thin it out add more chicken broth or water. Add salt to taste.