Basic Mole Paste

• 10 dried ancho chiles
• 6 dried pasilla negro (or negro) chiles
• 4 dried guajillo or mulato chiles
• 6 T black raisins
• 1/2 cup almonds
• 6 T raw sesame seeds
• 1/4 cup raw pumpkin seeds
• 1 slice French bread
• 1 corn tortilla
• One 3-inch piece of Mexican Canela (soft-bark cinnamon)
• OR 1 1/2 t ground cinnamon
• 6 whole cloves
• 1 t black peppercorns
• 1 1/2 t dried oregano
• 1 round of Ibarra Mexican Chocolate (3.1 oz.)

Wash the dried chiles under cold running water (hot water will increase the chile fumes). Shake out the chile seeds and break off the stems.

Heat a comal or griddle or even a nonstick skillet and toast the chiles in batches. The chiles should soften and slightly brown. Do not blacken them, or they will become bitter..

When they are all toasted, place them in a large bowl and cover with boiling water. Leave them to steep for 30 minutes. Add the raisins to the hot water so they will plump up.

While the chiles are soaking, place the almonds, the sesame seeds and the pumpkin seeds all in separate pie tins. Toast them in a 350 degree oven for approximately 10 minutes. Watch carefully. Remove them as they begin to turn golden brown.

At the same time, place the French bread and the corn tortilla to toast in the oven.

The toasting of all the nuts and seeds is traditionally done by frying them in lard; the oven method is easier and lower in fat.

Break up the cinnamon, cloves and peppercorns in a mortar or pound with a heavy skillet (a spice grinder will work too).

Grind the chiles almonds, sesame seeds and pumpkin seeds in a blender in at least three separate batches (too much fluid at once will BURN UP YOUR BLENDER!). Add some soaking water for the desired consistency of thick gravy (if soaking water tastes bitter, use plain water instead), so that the mole paste will puree smoothly.

When grinding the last batch, add the raisins, crushed spices, tortilla, bread, oregano and chocolate, broken into small pieces. Makes about 1 quart of mole paste