• 5 dried ancho chiles
  • 1/3 cup sliced almonds
  • 1 small onion chopped
  • 1-2 chopped tomato that has been peeled and seeded
  • 1/4 cup raisins
  • 1 Tablespoon sesame seeds
  • 1 clove garlic chopped
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground anise seeds
  • 3/4 teaspoon salt
  • fresh ground pepper
  • 1 cup water
  • 1 ounce unsweetened chocolate, melted


  1. Put the chilies in a bowl, covered with boiling water. Weigh them down and let them soak for about 30 minutes.
  2. Saute the onion in a few Tablespoons vegetable oil until soft and translucent. Add the garlic ad cook for another minute. Add the spices.
  3. Cook for about 30 seconds.
  4. Stir them constantly, do not let them burn.
  5. Add the rest of the ingredients except the chiles into a blender.
  6. Take the spice mixture out of the blender and set aside.
  7. Puree the chiles in the blender.
  8. Pass the chiles through a sieve before you add them to the rest of the ingredients. The skins can be really tough and I like my mole really smooth.
  9. Add the chiles to the puree.
  10. You can do a lot of things with this sauce. I used it to make enchiladas, and had enough left to put in the freezer for another night.