One of the most complex sauces in Mexican cuisine, mole is made by toasting dried chilies and slowly simmering them with cocoa, spices, and nuts until thick and layered in flavor. Served with grilled meat, its balance of sweet and spicy flavors stands out.
Lightly toast the dried chilies in a dry pan for 2 minutes, then soak them in hot water for 15 minutes, until softened.
Sauté the onion and garlic cloves in cooking oil for 5 minutes. Add the tomato and sauté for another 5 minutes.
Blend the softened chilies, sautéed vegetables, almonds, cocoa powder, cinnamon, and cumin in a food processor until smooth.
Put the mixture in a saucepan with the chicken broth and salt. Simmer over low heat for 35 minutes, stirring often, until thickened.
Stir the sauce often as it simmers so it does not stick to the bottom of the pan; scorched cocoa will make it taste bitter. Contains an allergen: tree nuts (almonds).
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