Ingredients:
4 cloves
2 cloves of garlic
½ thumb ginger
½ c. sesame seeds
4 small peppercorns
4 large peppercorns
1 tsp. cumin seeds
12 oz. dry guajillo chiles
2-3 oz. dry chile negro
10 oz. dry ancho/pasilla chiles
3 tomatillos
1 slice bread
hot water
½ onion
Preparation:
Fry chilies in hot oil, about ¼ inch of oil in the pan. Be careful not to burn the chilies, as they cook quickly. Remove the toasted chilies from the pan, and soak in hot water until soft.
Halve the tomatillos, and fry with the onion, garlic, and ginger in the same chile oil. Add all the spices, except the cumin to the oil, and lightly fry. Remove everything from the pan, and lightly toast the bread in the oil.
Place cumin seeds in the blender, and blend with cloves and garlic. Add the onion, tomatillo, chilies, water and toasted bread. Discard the peppercorns with the excess oil.
Toast the sesame seeds, then add to the blender, along with 1 ½ tbsp. sea salt; blend well.
Heat the mole in a skillet until a mild simmer is achieved.
