Mole Paste Used for Making Mole Sauce

Ingredients

• 2 large tomatoes, cored, cut in half, seeds removed (1 1/4 pounds)
• 1 medium onion, peeled and cut into 1-inch chunks
• 10 garlic cloves, unpeeled
• 10 dried ancho chiles, stem removed, seeds reserved
• 5 dried guajillo chilies, stem removed, seeds reserved
• 1/4 cup sesame seed
• 1 tablespoon black peppercorns
• 1 cinnamon stick, about 2 inches long
• 4 whole cloves
• 2 teaspoons dried mexican oregano
• 2 teaspoons dried thyme
• 1/4 cup toasted almond
• 1/4 cup dry roasted peanuts
• 1/4 cup raisins
• 1 cup chicken stock (plus a little more if necessary)
• 3 tablespoons cooking oil
• 3 1/2 ounces mexican chocolate, chopped
• 1 tablespoon cooking oil
• 1 (14 1/2 ounce) can fire-roasted tomatoes, pureed in blender
• 1 cup mole, from recipe above
• 1 -1 1/2 cup chicken stock
• 1/2 ounce mexican chocolate, chopped

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