10 dried ancho** chili peppers
5 Tbsp almonds
2 cloves garlic
1 can chopped tomatoes
1 Tbsp sesame seeds (OK mixing some metaphors here*.)
1/2 tsp ground cloves
1/2 tsp salt
2 cups chicken broth (save from cooking some chicken)
2 cups boiling water
2 onions chopped
1/2 cup raisins
2 Tbsp masa harina (maize flour)
1/2 tsp ground cinnamon
1/2 tsp ground coriander
4 Tbsp cooking oil
2 oz Mexican chocolate (or use semisweet chocolate plus 4 tsp sugar, 1/8 tsp cinnamon, 2-3 drops of vanilla extract)
Soak peppers in boiling water until soft. Discard stems and seeds; save water. Put peppers, almonds onions, garlic, tomatoes, raisins, masa harina, sesame seeds, spices, into a blender with a few Tbsp of the pepper water. Blend at medium speed until a paste is formed. Add more water as necessary. Heat oil in a saucepan. Add chili paste and cook stirring 2-3 mins. Add chicken broth gradually, stirring. Add chocolate & stir until melted. Sauce should be the consistency of heavy cream. This can be frozen or refrigerated until later. Serve on tamales or chicken and cheese filled tortillas.
Poblano peppers are not scary hot, so this isn't as spicy hot as you might think. As as an even easier alternative, you can go to a Mexican grocery and buy a jar of Dona Maria or some other mole sauce, and then like everyone else, use the empty jar as a juice glass. Enjoy.
*Sesame, cloves, cinnamon, coriander, almonds, garlic, onions, and raisins were not part of moles prior to 1492 as all are of Old World origin, so traditional recipes would have used other ingredients, e.g., allspice instead of cloves.
**Poblano and ancho chili peppers are the same thing, but called the former when green and the latter when ripe, red, and dried. So why isn't it Mole Ancho? No idea.