Recipe from a chef on Beat Bobby Flay. Pretty much what I do. Although it's a ton of ingredients, it's actually pretty easy to make. Definitely superior to the crap in jars
8 dried mulato chiles, wiped clean, seeds and veins removed, and seeds reserved
5 dried ancho chiles, wiped clean, seeds and veins removed, and seeds reserved
6 dried pasilla chiles, wiped clean, seeds and veins removed, and seeds reserved
2 dried chipotle chiles, wiped clean, seeds and veins removed, and seeds reserved
4 Roma tomatoes, cut into quarters
6 tomatillos, husked, rinsed, and cut into quarters
1 medium onion, halved
3 cloves garlic, unpeeled
5 tablespoons lard or shortening, or more as needed
10 whole black peppercorns
3 whole cloves
1 (3-inch) stick Mexican canela or cinnamon
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole anise seeds
2 teaspoons black raisins
20 whole almonds, blanched
2 ounces pumpkin seeds
1/2 cup sesame seeds
2 stale corn tortillas
3 stale baguettes, cut into 1-inch slices
1 tablespoon canola oil
4 ounces Mexican chocolate, or more to taste, coarsely chopped
Kosher salt
Up to 1/2 cup of sugar, as needed
On a comal or in a cast-iron skillet over moderately high heat, dry-roast the chiles, flipping occasionally, until they start to blister and change color. Transfer the chiles to a bowl of hot water and soak for 15 minutes. Drain the chiles and reserve the water then transfer the chiles to a blender or food processor and blend until smooth, adding the reserved water as needed. Push the pure through a small mesh sieve and set aside.
On a comal or in a cast-iron skillet over moderate heat, dry-roast the tomatoes, tomatillos, onion, and garlic. Remove from heat and let cool. Once cool enough to handle, peel the tomatoes and the garlic.
In a small skillet, over moderately low heat, heat 1 tablespoon of the lard. Add the peppercorns, cloves, cinnamon, coriander, and anise seeds and toast until fragrant. Remove from the heat.
Using the remaining 4 tablespoons of lard, fry the raisins until they plump and change color. Remove with a slotted spoon. Continue the frying process with the almonds, pumpkin seeds, sesame seeds, tortillas, bread, and reserved chile seeds, adding more lard if needed.
In a blender or food processor, pure the roasted vegetables, spices, and fried ingredients in small batches, adding water as needed, to form a smooth pure. Strain through a fine-mesh sieve and set aside.
In a Dutch oven over moderate heat, heat the canola oil until hot but not smoking. Fry the chile pure, stirring constantly until it changes color, about 8 minutes. Add the reserved vegetable and spice mixture. Reduce the heat and simmer, stirring occasionally until the mole thickens, about 1 hour. Add about 2 cups of the reserved chicken broth and simmer for 30 minutes. The mole should be thick enough to coat the back of a spoon. Add the chocolate and cook for 10 to 12 minutes. Season to taste with salt and sugar, and add more chocolate if needed.
