2 dried Mulato chiles

3  dried Guajillo chiles

1/4 cup sesame seeds (plus extra to sprinkle on plated dish)

1/4 cup raw peanuts without their skin

1/3 cup whole Almonds

I disk of Mexican chocolate broken in large pieces, about 3 oz. (Ibarra or Abuelita)

1 corn tortilla, torn in pieces

1 cinnamon stick, preferably Mexican

3 tablespoons of peanut oil

4 medium size garlic cloves minced 

1 onion roughly chopped

1/2 cup of tomato sauce

2 teaspoons of sea salt

pinch of fresh ground pepper

6 cups of good chicken stock

1 chicken cut in pieces, cook in flavored broth

Directions

1. Preheat oven to 350 degrees F.

2.  Spread almonds, peanuts, sesame seeds, cinnamon stick and tortillas on a cookie sheet. Toast in oven about 10 minutes, check closely that sesame seeds do not burn. Look for a golden color.

3.  Wearing rubber gloves remove the stems and the seeds from the dried chiles, tear the chiles into large pieces.  

4.  In a large sauté pan, heat peanut oil over medium heat. Add dried chiles, garlic, onions, and stir for about 5 minutes until blended and very fragrant.

5.  Add your toasted ingredients and stir constantly, for about 5 or so minutes, be careful not to burn the chiles or nuts.

6.  Add chocolate, tomato sauce, salt and pepper. Stir for a few minutes until chocolate melts.

7.  Add stock and cook for 20 minutes on low.

8.  Remove the cinnamon stick and discard. Let the mole cool a bit, then pour in blender and blend until very smooth.

9.  Have another pot ready, pour mole into a large sieve over the pot, with a spoon stir the sauce in the sieve so mole will pass through. The end result will be a very smooth mole sauce. 

10. Place chicken pieces in mole and reheat until warm. When serving sprinkle sesame seeds on top for extra nutty flavor.