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Ingredients

• 1/2 cup  peanuts
• 1/4 cup  whole almonds
• 1/4 cup  sesame seeds
• 1   cinnamon stick
• 1   corn tortilla, cut in 8 wedges
• 4   large guajillo, New Mexico or California chiles , (about 1 ounce; see Note)
• 3   large dried mulato or ancho chiles, (about 1 1/2 ounces; see Note)
• 3 tablespoons  extra-virgin olive oil
• 2   small or 1 large white onion, diced
• 3 cloves  garlic, minced
• 3 ounces  Mexican chocolate, (see Note), roughly chopped (1/2 cup)
• 1/2 cup  tomato sauce, or 2 plum tomatoes, chopped
• 2 teaspoons  sea salt
• 1/4 teaspoon  freshly ground pepper
• 6 cups  vegetable broth

Description

This Mole Pairs Well With Any Kind Of Cooked Fish, Tofu, Vegetables Or Just Beans And Rice. Adapted From Cooking With The Seasons At Rancho La Puerta: Recipes From The World-Famous Spa (Stewart, Tabori & Chang, 2008) By Deborah Szekely And Deborah M.

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