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1
Set a dry comal or heavy skillet over medium heat. Press each dried chile flat against the surface for 10–15 seconds per side until fragrant and slightly darkened — they must not blacken or char. Transfer immediately to a bowl, cover with boiling water, and soak for 20 minutes. The chiles are ready when fully softened and pliable throughout.
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2
Drain the soaked chiles, reserving a little soaking liquid. Combine in a blender with the tomatoes, garlic, onion, almonds, and raisins. Blend to a smooth paste, adding the minimum soaking liquid needed to get the blades moving. Pass the entire batch through a medium sieve, pressing firmly with a ladle; discard the skins and seeds retained by the sieve. The strained paste should be uniformly smooth with no grainy texture.
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3
Heat the lard in a wide, heavy pot over high heat until shimmering. Pour the strained paste into the hot lard in one movement — it will spatter and sizzle immediately. Fry, stirring constantly, for 5–8 minutes until the paste darkens by one or two shades and pulls away from the sides of the pot in a cohesive mass. This step is where the dish lives or dies: a raw, unfried paste will never develop the depth of a properly cooked mole, regardless of any correction added later.
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4
Add the warm stock gradually, stirring to incorporate fully after each addition. Bring to a gentle simmer and cook uncovered for 20–25 minutes until the mole coats the back of a spoon cleanly — it should neither run off freely nor sit immobile like a paste.
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5
Add the chopped chocolate and stir over low heat until completely melted and integrated, approximately 2–3 minutes. The mole should appear glossy and uniform. Taste before seasoning — the almonds, raisins, and chiles carry salt; add only what is required.
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6
Remove from heat and rest the mole uncovered for 30 minutes. The acidity mellows and the flavours integrate during this rest. Reheat gently before service over chicken, turkey, or pork enchiladas.