Toast the dried ingredients: Begin by toasting the dried chilies in a dry skillet over medium heat for 30–60 seconds per side, just until fragrant and slightly darkened. This step unlocks their smoky depth. Remove stems and seeds, then soak them in warm water for about 15 minutes until softened.
Cook the aromatics: In a large pan or heavy-bottomed pot, heat a bit of oil and sauté chopped onion and garlic until soft and golden. Add chopped tomatoes and cook until the mixture becomes thick and jammy, about 8–10 minutes — this forms the flavorful base of the mole.
Build the flavor base: Toast the nuts and bread (or tortilla pieces) in a dry pan until golden and aromatic. These ingredients add richness and help thicken the sauce naturally once blended.
Blend the sauce: In a blender, combine the softened chilies, sautéed onion-tomato mixture, toasted nuts, bread, raisins, chocolate, and spices (a pinch each of cinnamon, cumin, and cloves). Add just enough chicken stock to help the blades move freely. Blend until smooth and silky — the sauce should be thick but pourable.
Simmer the mole: Return the blended sauce to a clean pot over low heat. Pour in additional chicken stock to reach your desired consistency. Simmer gently for 25–30 minutes, stirring occasionally to prevent sticking. The sauce will darken and take on a rich, glossy sheen as the flavors deepen and marry.
Cook the chicken: In a separate skillet, sear the chicken slices until golden on both sides. Once cooked through, transfer them to the simmering mole sauce. Coat the chicken evenly and simmer together for 10 minutes so it absorbs the complex flavors of the sauce.
Serve: Spoon the mole-coated chicken over a bed of steamed white rice. Garnish with chopped cilantro for a bright, herbal finish. For extra authenticity, serve with warm corn tortillas on the side to scoop up the sauce.
