Oaxacan Mole Rojo (Mole Sauce)

Ingredients:

Preparation:

1. Place tomato halves skin side down on a baking sheet. Place under broiler and roast, turning once, in oven until very brown and soft. Set them aside.
    
2. Place the onions and garlic on the baking sheet and roast under broiler, turning once, until sot and lightly browned. Set aside.
    
3. In a large, heavy skillet, toast chiles until they are softened and just begin to release a little bit of smoke. Remov and place in a bowl, cover with hot water and soak. Add seasame seeds to the skillet and toast until browned (watch out, they jump). Remove and set aside to cool, then grind in a coffee grinder.
    
4. In a blender, puree tomatoes, onions, garlic, peanuts and raisins with about 1/2 cup or more if necessary of chicken broth until smooth.
    
5. Season with salt, then add bread crumbs and seasame seeds and thin again with chicken broth. Puree, then pour mixture into a large clean bowl.
    
6. Drain the chiles and discard the water. Blend chiles in the blender with enough water to keep the blades moving until the chile mixture is smooth. The recipe I have calls for straining, but my mixture was nice and thick.
    
7. In a large heavy-bottomed pot, place enough oil or lard to be about 1/4 deep in the pan. Heat until very hot. Pour the tomato mixture into the pot and fry the sauce. Be careful not to be splattered!
    
8. Turn the temperature down after about 5 minutes to medium low and add spices, chile puree and salt. Thin with more chicken broth. Simmer the mole for about 1/2 hour, then add chocolate and simmer for another 1/2 hour. At this point, you might want to re-season and thin the sauce if necessary.
   
   I cooked up some chicken and put the sauce over it and it was great. I served it with homemade corn tortillas, Mexican rice, and refried beans.
    
9. The next day: Go out on about a 30 mile bike ride to burn off the calories consumed.
   
   It can be made ahead; I understand it is even better the next day.

Servings: 8