6dried chilies2 varieties, medium-heat, dark in color, I used chilies negros and ancho, *See Notes
4cupschicken or vegetable broth
1cupseedless prunes(or dark raisins)
2tbspolive oil
1large yellow oniondiced
6-10clovesof garlicsmashed
2tspchili powder
2tspcumin
2tspcoriander
1tspdried oregano
1tspground cinnamon
½tspground nutmeg
½tspground cloves
1-2canned chipotle peppers(seeds removed), plus 1 tbsp adobo sauce (the "juice" from the chipotle can), optional
Sea salt and freshly cracked pepperto taste
¼cuppeanut butteror substitute almond butter, tahini paste, or cashew butter
1 1/2-2ozdark chocolatebittersweet or semi-sweet (I used semi-sweet)
Serving:
Toasted sesame seeds
Fresh cilantrochopped
Fresh lime wedges
Instructions
Prepare the chilies by cutting or tearing the dried chilies apart, discarding the seeds and stems.
Toast the chilies by placing them in a dry large cast iron skillet over medium heat until they have a light sheen and begin to release their oils, about 3-4 minutes.
Soak the chilies by removing them from the cast iron skillet and into a large pot over medium-high heat.
Add the broth and bring to a boil, cover, reduce to low and simmer covered for 15 minutes.
Add the prunes, stir, cover, and simmer on low for 10 minutes. Turn off the heat and set aside to cool.
Meanwhile, cook the aromatics while the chilies/prunes are simmering, by heating the olive oil in the large cast iron skillet over medium heat. Add the onions and smashed garlic cloves and cook, stirring often for 10-15 minutes, until deeply golden brown.
Toast the spices by adding the chili powder, cumin, coriander, oregano, cinnamon, nutmeg, and cloves to the cast iron skillet and cook with the onions and garlic, for 2 more minutes, stirring often. Remove from the heat and set aside to cool.
Blend the mixture by placing the cooled chilies, prunes, and their cooking liquid into a blender along with the onion and spice mixture. Add the chipotle peppers and the adobo juice if you are using.
Blend until very smooth, scraping down the sides. Side Note: Add more broth if you need to loosen the mixture to blend it better.
Once silky smooth, pour the sauce back into the large cast iron skillet and heat it over low heat.
Finish the sauce by adding the chocolate and peanut butter to the mole sauce. Once the chocolate is fully melted, taste and season with sea salt and freshly cracked pepper, to taste. Adjust seasoning to your liking! Side Note: If you want a thinner sauce (for enchiladas, etc.), add more broth or water to desired constancy; whisk well.
Serve mole sauce with toasted sesame seeds, fresh cilantro, and lots of lime wedges. Enjoy.
Storing: Mole Sauce can be stored in an airtight container for up to four days in the refrigerator or in the freezer for up to 6 months.
Notes
*Types of Dried Chilies: Chilies Negros, Ancho, Mulato, Guajillo, Morita, Pasilla, cascabel, or Chipotle.Using a variety of chilies will give the sauce a deeper flavor and complexity