This is not a recipe for the traditional mole from Puebla, which is very complicated, takes an extremely long time, and involves many ingredients, most of which are hard to source. A really simple and delicious version of mole hails from northern Mexico (where I’m from). My personal preference is to serve this mole with enchiladas (rolled corn tortillas filled with a protein or vegetable of your choosing), topped with the mole sauce.
8 ancho chiles
8 guajillo chiles
¼ cup sesame seeds
¼ cup peanuts
2 3‐inch cinnamon sticks, broken into thin strips
2 ounces Mexican chocolate, preferably Ibarra brand, broken into small pieces
Sea salt, to taste
Remove any stems from the chiles. Slit them open and remove veins and seeds. Toast the chiles on a hot griddle for a few seconds on each side, pressing them down until the inside flesh turns opaque. Wash the chiles in cold water and then cover with hot water and set aside to soak.
Toast the sesame seeds in a hot pan until they're a golden color. Do the same with the peanuts.
Heat some canola oil in a pan, then add the cinnamon sticks and fry for about a minute.
Blend the chiles by themselves in a blender at medium speed, adding a little of the water that was used to soak the chiles, until you achieve a smooth purée, adding more water as necessary. Remove the chile paste and pass through a chinois and put aside.
Add the sesame seeds, peanuts, and cinnamon along with the remaining chile-soaking water in the blender and blend until smooth. Then add the chocolate to the mixture and blend together.
Over medium heat, add a little canola oil to a pan. When hot, mix the sesame seed‐peanut‐cinnamon‐chocolate paste with the chile paste in the pan and cook, stirring and scraping the bottom of the pan, for about 10 minutes. Taste for salt as season as needed.
Chef's Note: This is a base for mole sauce to which different types of stock can be added depending on what you’re cooking. For example, if you’re using beef, you can add 3 cups of beef stock to make the sauce, which can be used as a sauce for steaks or for beef enchiladas. For shrimp, you would use shrimp stock; for chicken, chicken stock, etc.