Mole Poblano

Ingredients

• •Dried chilies
• •Chocolate
• •Turkey or chicken
• •Tomatoes
• •Sesame seeds
• •Almonds
• •Cinnamon
• •Onion

Steps

1. 1Toast an assortment of dried chilies in a dry pan for a minute or two until fragrant, then soak them in hot water until softened.
2. 2Blend the softened chilies with tomatoes, onion, garlic, toasted sesame seeds, almonds, and a pinch of cinnamon into a smooth paste, adding a little soaking liquid as needed.
3. 3Heat oil in a large pot and fry the blended paste over medium-low heat, stirring often to prevent sticking, for about 20 minutes, until it deepens in color and the flavors meld.
4. 4Add stock gradually to thin the sauce to a pourable consistency.
5. 5Stir in a small amount of dark chocolate and let it melt into the sauce, along with a touch more spice if needed.
6. 6Simmer the sauce gently for another 15 minutes, stirring occasionally, until it turns rich, glossy, and slightly thickened.
7. 7Add pieces of cooked turkey or chicken to the pot, spooning the mole over them so they become well coated.
8. 8Simmer for a few more minutes until heated through, then serve over the meat alongside rice.