Pasilla Negro Mole Sauce

Ingredients

• 6 large dried pasilla negro (medium) chillies, stems and seeds removedDried mulato chillies
• 2 medium dried ancho chillies, stems and seeds removed
• 4 medium plum tomatoes, halved
• 1 medium white onion, quartered
• 6 cloves garlic, unpeeled
• 3 tbsp sesame seeds
• 3 tbsp raw pumpkin seeds (pepitas)
• 1 oz dark chocolate (70% or higher), roughly chopped
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1 tsp dried oregano (Mexican preferred)
• 3 cups chicken or vegetable broth, divided
• 3 tbsp neutral cooking oil
• 1½ tsp kosher salt

Contains: nuts, sesame.

Method

1. Toast dried chillies in a dry skillet over medium heat for 30-45 seconds per side until fragrant and slightly puffed — do not burn them. Transfer to a bowl, cover with 2 cups of hot water, and soak for 20 minutes until soft. Drain, reserving the soaking liquid.About 25 min
2. In the same dry skillet over high heat, char the tomato halves, onion quarters, and unpeeled garlic, turning occasionally, for 8-10 minutes until blackened in spots. Peel the garlic.About 10 min
3. In the same skillet, toast sesame seeds and pumpkin seeds separately over medium heat for 2-3 minutes each until golden. Transfer to a small bowl.About 6 min
4. Blend drained chillies with 1.5 cups broth until completely smooth. In batches, blend in the charred tomatoes, onion, peeled garlic, toasted seeds, chocolate, cumin, cinnamon, oregano, and remaining broth. Blend until very smooth. Strain through a medium sieve if a silkier sauce is desired.About 10 min
5. Heat oil in a heavy pot over medium-high heat until shimmering. Carefully pour the blended mole into the hot oil (it will spit). Fry, stirring constantly, for 5 minutes until the mole darkens and thickens. Reduce heat to low. Simmer 25-30 minutes, stirring frequently, until the mole is thick and deeply flavored. Season with salt.About 35 min