Mole Coloradito (Oaxacan — Simpler Red Mole with Chocolate)

Ingredients

• 6 ancho chillies, deseeded, charred
• 4 guajillo chillies, deseeded, charred
• 2 chipotle chillies, charred
• 60 g Mexican chocolate, 70% cacao, grated
• 30 g sesame seeds, toasted
• 25 g whole almonds, toasted
• 3 g Mexican canela (Ceylon cinnamon)
• 2 g Tellicherry black peppercorns, toasted
• 2 g ground cumin
• 1 g whole cloves, toasted
• 1 g dried oregano, Mexican
• 1 whole corn tortilla, toasted
• 60 g white onion, charred, chopped
• 4 cloves garlic, charred
• 20 ml rendered lard
• 400 ml chicken stock
• Sea salt, to taste

Method

1. 1
   Char all chillies over gas flame 20 seconds per side; soak in hot water 12 minutes until soft, reserve 200 ml soaking liquid.
2. 2
   Toast cloves, canela, peppercorns separately; grind to powder; toast and grind sesame seeds and almonds separately.
3. 3
   Toast tortilla on dry comal until crisp; tear into pieces.
4. 4
   Char onion halves and garlic on hot comal; peel garlic.
5. 5
   Blend softened chillies, charred onion, garlic, tortilla, and 200 ml chilli soaking liquid in food processor until smooth paste, 3 minutes.
6. 6
   Heat lard in cazuela over medium; add chile paste, cook stirring 6 minutes until darkened; add spice powders, chocolate, salt; cook 2 minutes.
7. 7
   Add stock gradually, stirring until silky; simmer 30 minutes until flavours meld and oil rises to surface; adjust seasoning.