My Own Mole

• 3 ancho chilies
• 3 cups boiling water
• 14 cup sesame seeds
• 3 tablespoons canola oil
• 1 large onion, coarsely chopped
• 4 garlic cloves, mashed
• 2 chipotle chiles in adobo
• 28 ounces tomatoes, whole, chopped, pureed, it doesn't matter because it's all getting pureed in the end
• 2 tablespoons peanut butter (creamy) or 2 tablespoons almond butter (creamy)
• 12 cup raisins
• 12 teaspoon ground cloves
• 12 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon sugar
• 1 tablespoon salt
• 1 tablespoon oregano
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 6 tablespoons cocoa powder, NOT Dutch processed
• 2 cups water (from soaking the ancho peppers)
• 1 ounce dark chocolate, good quality

1. Pour boiling water over ancho peppers in a bowl & set aside to soak for 30 minutes or more until soft.
2. Drain, reserving water but discard the stems & seeds.
3. Set aside.
4. Toast the sesame seeds & set aside.
5. Heat oil in large saucepot.
6. Add chopped onion & saute until soft.
7. Add smashed garlic & saute a few minutes longer.
8. Add chipotles, soaked ancho peppers, tomatoes, peanut (or almond) butter, raisins, spices & ancho water.
9. Stir & bring to a simmer.
10. Using a slotted spoon, scoop out all the solids into a blender.
11. Add toasted sesame seeds.
12. Puree thoroughly.
13. Add back to pot.
14. Simmer 15 minutes until thickened.
15. Taste for seasoning.
16. This can be served with anything - chicken, beef, pork, tempeh, tofu,turkey -- tonight I served it with pork tenderloin that I seasoned with salt & pepper, seared well in a cast iron skillet, covered with a few ladlefuls of sauce & finished in a 400F oven.

chilies, boiling water, sesame seeds, canola oil, onion, garlic, chiles, tomatoes, peanut butter, raisins, ground cloves, ground black pepper, ground cinnamon, sugar, salt, oregano, chili powder, ground cumin, cocoa powder, water, chocolate

Taken from www.food.com/recipe/my-own-mole-472996 (may not work)