There is a joke that goes around that Mexicans can’t eat anything without dousing it in lime juice. For, me this mole is that dish. The lime adds so much to the toasty, bitter flavors of this mole made from borderline-burned ancho chiles. I usually eat this savory mole with chicken and a side of raw serranos in lime juice and sea salt. It’s a flavor bomb.
Remove the stems from the chiles, make a slit on the side of each chile, and open with your fingertips to remove the veins and seeds, reserving 1 tablespoon of chile seeds.
In a skillet over medium heat, add the reserved seeds and purposely burn them in the skillet.
In a large saucepan over high heat, bring the
Meanwhile, bring a comal or dry skillet to medium heat and individually toast the oregano, cumin, cloves, allspice, and thyme. Place all toasted ingredients in a molcajete or spice grinder and grind until finely ground. Toast sesame seeds separately and set aside.
In a large saucepan over medium heat, bring the chicken stock to a simmer.
In a blender, combine the chiles, cinnamon, garlic, onion, hoja santa, sesame seeds, ground spices, and
Add this masa mixture to the simmering chicken stock. Add salt, raise the heat, and
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