Mole Poblano

Toast the pasilla and mulato chiles in a dry skillet over medium heat for 1–2 minutes per side until fragrant; do not burn. Transfer to a bowl and cover with hot water; let soak 15 minutes until soft. Drain and discard stems and seeds.

Toast the almonds and sesame seeds (1.5 tbsp) in the same dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate.

Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add the softened chiles, chipotle, toasted almonds, sesame seeds, cocoa powder, cinnamon stick, cloves, and black pepper to the pot. Stir well and cook for 2 minutes to blend flavors.

Pour in 1 cup of the broth and bring to a simmer. Carefully transfer the mixture to a blender (work in batches if needed) and blend until completely smooth, about 2 minutes. If too thick, add a splash of reserved broth.

Return the blended mixture to the pot and add the remaining 2 cups of broth. Stir in salt and sugar, then simmer uncovered over low heat for 45–60 minutes, stirring occasionally, until the sauce thickens and darkens and the flavors meld. The sauce should coat the back of a spoon.

Taste and adjust salt, sugar, and spice balance as needed. The mole should be complex, slightly sweet, and savory with a subtle heat.

Arrange cooked poultry or meat on a platter and pour the warm mole sauce over the top. Garnish with the reserved 0.5 tbsp sesame seeds and serve immediately.