The most complex sauce in Mexican cuisine, mole is made by toasting dried chillies and simmering them for a long time with cocoa, spices and nuts until the flavour turns deep and layered. Served over grilled meat, the sauce's sweet-heat balance really comes through.
Toast the dried chillies 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 oil for 5 minutes, then add the tomato and cook for another 5 minutes.
Blend the softened chillies, sautéed vegetables, almonds, cocoa powder, cinnamon and cumin in a food processor into a smooth paste.
Transfer the paste to a pot with the chicken stock and salt, and simmer over low heat, stirring often, for 35 minutes until thickened.
Stir the sauce often while it simmers so it doesn't catch at the bottom; scorched cocoa gives the sauce a bitter taste. Allergens: contains tree nuts (almond).
You can make double the amount and freeze half; once thawed, refresh the consistency with a little water.
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