75g of dried Ancho Mulato or Ancho Poblano pods
30g of dried Guajillo pods
500g of Roast Tomato Sauce (see our recipe)
1 tbsp dried oregano
30g dark tahini
30g dark chocolate (70% cocoa solids or higher)
1 tbsp honey
Rehydrate the chillies (see the Dried Chillies section of our Chilli Facts page). Place the rehydrated/de-stemed/de-seeded chillies into a blender or food processor, add about 100ml of the unabsorbed soaking water and process to a thick, smooth sauce. Strain through a medium sieve to remove the bits of tough skin.
Bring the tomato sauce to the boil in a large frying pan, add the chilli sauce and cook, stirring occasionally, for about 15 minutes. Stir in the oregano, tahini, chocolate, honey and some salt and pepper, and simmer for a further 10 minutes.
This paste can then be used as a base for other recipes such as the ‘Beans in Mole’ and ‘Chicken and Mole Enchiladas’.