Mole De Ajonjoli Recipe

1. In a dry skillet over medium heat, toast the sesame seeds until golden and fragrant, about 3-5 minutes. Transfer to a blender or processor.

2. In the same skillet, toast the almonds until lightly browned, 2-3 minutes. Add to the blender with the sesame seeds.

3. Remove stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15 minutes until softened; drain and add to the blender.

4. Roast the tomatoes until charred and softened, about 6-8 minutes; transfer to the blender.

5. In a small skillet, heat the vegetable oil and sauté the garlic cloves until fragrant, then transfer to the blender.

6. Toast the corn tortillas in the skillet until crisp; break into pieces and add to the blender.

7. Add the unsweetened cocoa powder to the blender.

8. Add the ground cinnamon to the blender.

9. Add salt to the blender.

10. Add brown sugar to the blender.

11. Pour in the chicken broth and blend until the mixture is smooth and velvety.

12. Pour the blended mole into a wide pot. Simmer over medium-low heat for 20-25 minutes, stirring occasionally, until sauce thickens. Adjust salt to taste.