Mole Base (The Dried Chilli Paste — Before Adding Chocolate)

Ingredients

• 60 g ancho chillies, dried, stems and seeds removed
• 40 g mulato chillies, dried, stems and seeds removed
• 30 g pasilla chillies, dried, stems and seeds removed
• 20 g chipotle chillies, dried, or chipotles in adobo (reduce liquid)
• 20 g sesame seeds, white, toasted
• 15 g almonds, blanched, toasted
• 8 cloves garlic, peeled
• 4 cloves — whole
• 3 cm cinnamon stick, Mexican (Ceylon optional)
• 2 g cumin seed, toasted, ground
• 2 g coriander seed, toasted, ground
• 1 g Tellicherry black pepper, freshly ground
• 1 tablespoon lard, or neutral oil
• 5 g sea salt

Method

1. 1
   Toast dried chillies in a dry heavy-bottomed pan over medium heat for 2 minutes per side until fragrant; do not char.
2. 2
   Soak toasted chillies in 250 ml hot water (80°C) for 12 minutes until softened; reserve soaking liquid.
3. 3
   Drain chillies; transfer to a blender with 150 ml reserved soaking liquid.
4. 4
   Toast sesame seeds, almonds, and whole cloves in a dry pan for 3 minutes; add to blender.
5. 5
   Add garlic, ground spices, salt, and 1 tablespoon lard; blend to a smooth paste, 4–5 minutes, adding more soaking liquid as needed for consistency.
6. 6
   Press paste through a fine sieve twice to achieve silk-smooth texture. Store in sterilised jars, refrigerated, for 2 weeks. Seal surface with thin layer of lard to prevent oxidation.