Mexican Mole Negro

• 4 dried mulato chilies
• 3 dried ancho chilies
• 2 dried pasilla chilies
• 2 dried chipotle chilies
• 50g dark chocolate (70%)
• 50g sesame seeds, toasted
• 50g pumpkin seeds, toasted
• 1 tortilla, charred
• 2 tomatoes, charred
• 1 onion, charred
• 4 garlic cloves, charred
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1 tsp cumin
• 500ml chicken stock
• Salt

Instructions

1. 1

   Toast dried chilies in a dry pan 30 seconds per side. Soak in hot water 30 minutes. Drain.

2. 2

   Char tomatoes, onion, and garlic directly over a flame or under a broiler.

3. 3

   Blend chilies with tomatoes, onion, garlic, charred tortilla, and spices until smooth.

4. 4

   Fry the blended sauce in a little oil over high heat, stirring constantly, 10 minutes.

5. 5

   Add stock gradually. Simmer 45 minutes, stirring often.

6. 6

   Add chocolate. Stir until melted. Season with salt.

7. 7

   Simmer 30 more minutes until thick and glossy.

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