Prep the chiles. Wipe the dried chiles with a damp paper towel. Remove stems and shake out seeds. You do not have to get every single seed, but get most of them for a smoother, less bitter sauce.
Toast the chiles gently. Heat a dry skillet over medium. Toast chiles in batches for about 10 to 20 seconds per side, just until fragrant and slightly pliable. Do not let them smoke or go black.
If they burn, the mole will taste bitter. If you suspect you went too far, set those aside and toast a fresh batch. It is worth it.
Soak. Bring 2 cups of the broth to a simmer in a saucepan. Turn off heat, add toasted chiles, and weigh them down with a small plate so they stay submerged. Soak 20 minutes.
Important: You will use about 1 cup of this chile soaking liquid for blending. Reserve the rest for thinning if needed, or discard it if it tastes bitter.
Sauté the aromatics. In a Dutch oven over medium heat, add 2 tablespoons oil. Add onion and cook 6 to 8 minutes, stirring, until soft and lightly golden. Add garlic and cook 30 seconds.
Toast the nuts, seeds, and tortillas. Add almonds and pepitas to the pot. Cook 2 to 3 minutes, stirring often, until lightly toasted. Add tortilla pieces and cook 1 to 2 minutes until they smell toasty.
Add tomato, raisins, and spices. Stir in tomato and raisins. Cook 3 to 4 minutes until the tomato breaks down a bit. Add cumin, oregano, coriander, and cinnamon. Stir for 30 seconds to bloom the spices.
Blend until smooth. Add the sautéed mixture to a blender. Add the soaked chiles plus about 1 cup of the reserved chile soaking liquid (careful, it is hot). Add cocoa powder and peanut butter (if using). Blend until very smooth, about 1 to 2 minutes.
Safety note: Vent the blender lid and cover with a kitchen towel so steam can escape.
Strain (recommended). Pour the blended sauce through a fine-mesh strainer back into the Dutch oven, pressing with a spoon. This is how you get that silky texture.
Simmer and finish. Add the remaining 1 cup broth (this is the last cup from your original 3 cups of broth). Add a splash more broth, or a little of the reserved soaking liquid, if the sauce is extremely thick. Bring to a gentle simmer over medium-low and cook 20 minutes, stirring often so it does not stick.
Add chocolate, then season. Stir in chopped chocolate until melted. Add brown sugar, salt, and vinegar. Simmer 5 minutes. Taste and adjust.
What you are looking for: salty enough to taste “alive,” a little sweet, and a finish that feels round, not sharp. Add more salt, a pinch more sugar, or another teaspoon of vinegar as needed.
Serve. Spoon mole over warm cooked chicken or turkey. Top with sesame seeds. Serve with rice and warm tortillas for maximum comfort.
Serving guide: Plan on about 1/2 cup mole per person, or 1 to 1 1/2 cups per pound of cooked meat if you are coating a batch for tacos, enchiladas, or meal prep.
