Cassandra from The Bomb Noms was gracious enough to share her authentic mole sauce recipe because she said everyone deserves to smell what she is smelling. She uses this mole sauce to make her gourmet “reaping orange widow” beef jerky. Among other things.
2 cups broth of your choice
2 dried guajillo chiles, boiled
2 dried ancho chiles, boiled
3 dried chipotle chiles, boiled
1 dinner roll, torn & toasted
2 corn tortillas, toasted
3 tomatoes, cut in half & roasted
5 tomatillos, cut in half & roasted
1 tablespoon lard
1 onion, halved & sliced
10 cloves garlic peeled
1/3 cup chopped peanuts
1/4 cup raisins
2 tablespoons cumin
2 tablespoon Mexican oregano
2 tsp cinnamon
2 tbsp cocoa powder
1 whole orange chocolate bar
1 teaspoon salt
Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with Heated broth.
Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, Transfer to the blender with broth and chiles. Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the broth until softened, about 10 minutes. Blend the mixture until smooth. Roast tomatoes and tomatillos in the oven until soft and blackened. Place them in the blender with the chile puree.
Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, oregano, cinnamon; cook and stir until onions are soft and golden, 5 to 8 minutes. add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
Pour chile puree into a large saucepan over medium heat. Stir in chocolate, cocoa powder, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.