Mole Sauce (Salsa Mole)

The Art of Mexican Cooking, 1965

1 hour — 5 cups

Ingredients

12		almonds, toasted and blanched
2	teaspoon	sesame seeds, toasted
1		hard roll, toasted
1⁄4	cup	raisins
1	tablespoon	unsweetened chocolate, grated
1	teaspoon	cinnamon
1		cloves
5	tablespoon	chili powder, or to taste
1⁄4	cup	shortening
1	small	onion, chopped
1	clove	garlic, minced
2	tablespoon	flour
3	cup	tomato sauce
1 1⁄2	cup	chicken stock, or more if sauce appears too thick
		salt and pepper, to taste
1	tablespoon	sugar

Instructions

Grind together the almonds, sesame seeds, toasted roll, raisins, and chocolate. Mix well. Grind the cinnamon and clove, mix with the chili powder, and combine with the almond mixture. Heat shortening and sauté onion and garlic until onion is wilted. Add flour and, when flour starts to brown, add all the ground ingredients. Cook a few minutes and add the tomato sauce, broth, salt and pepper, and sugar. Cook until thickened.