Ingredients
- 3 guajillo chiles
- 1 ancho chile
- 1 white onion
- 1 clove garlic
- 4 clove tomatillos
- 1 clove green or red tomato, halved
- 1/4 cup extra-virgin olive oil
- 1 teaspoon whole black peppercorns
- 5 teaspoon cloves
- 2 tablespoon lard
- 2 tablespoon masa harina
Preparation
Baking Directions:
Bring 2 cups of water to a boil.
In a dry cast-iron skillet, toast the guajillo and ancho chiles over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don’t scorch.
Put the toasted chiles in a bowl, cover with the boiling water, and let soak until softened and reconstituted, about 20 minutes.
Return the skillet to medium-high heat and let it get nice and hot, a good 2 minutes.
Rub the onion, garlic, tomatillos, and tomato with the oil.
Lay the vegetables in the hot pan and roast, turning occasionally, until soft and well charred on all sides, about 10 minutes.
Put the vegetables in a bowl to let them cool a bit.
Meanwhile, grind the peppercorns and cloves in a clean coffee grinder or spice mill.
Put all the components together in a blender — the chiles along with their soaking water, the charred vegetables, and the ground spices.
Puree in batches until completely smooth.
Melt the lard in a skillet over medium heat and pour in the puree; be careful because it may spatter a little.
Cook and stir for 5 minutes, until the mole deepens in color.
In a small bowl, mix the masa harina with 1/4 cup of warm water until smooth and lump-free.
Whisk the slurry into the sauce and continue to simmer for 5 more minutes until the sauce is slightly thickened and able to coat the back of a spoon.
