(Mole Colaradito)

MAKES 6 CUPS

This popular mole—subtle, spicy, slightly sweet, earthy-red in color—is one of the seven classic moles for which Oaxaca, Mexico, is known. It is especially good served over herbed roast pork.

10 dried guajillo chiles, washed
2 lbs. ripe tomatoes, coarsely chopped
1 large yellow onion, coarsely chopped
6 cloves garlic, peeled and chopped
1 tbsp. dried oregano, crumbled
1 tbsp. dried epazote, crumbled
1 bouquet garni of 6 whole allspice, 1 stick canela
   (Mexican cinnamon), and 4 whole peppercorns,
   wrapped in cheesecloth
1⁄2 cup sesame seeds
1⁄2 cup raisins
4 cups Chicken Stock
Salt and freshly ground black pepper

1. Remove stems and seeds from chiles. Dry-roast chiles in a cast-iron skillet for 5 minutes over high heat, turning often so that they don't burn. Remove chiles from heat and soften in a bowl with 2 cups very hot water for 15 minutes. Put chiles, tomatoes, onions, garlic, oregano, epazote, and bouquet garni in a pot with 2 cups water and simmer over low heat for about 30 minutes. Remove from heat. Discard bouquet garni. Purée sauce in small batches in a blender to make a smooth paste.

2. In a nonstick pan, toast the sesame seeds until golden, then place in a bowl and set aside to cool. In the same pan, toast raisins over medium heat until plump, about 5 minutes. Cool. Grind seeds with a mortar and pestle or in a small electric grinder. When you have a smooth paste, add raisins and then continue to grind until smooth again.

3. Combine the purée with the sesame–raisin paste and the chicken stock and simmer over low heat for 2–3 hours, stirring occasionally. Season with salt and pepper to taste. The mole should have a thick, smooth consistency.