Instrucciones

• 1 - Prepare the Chilies:
  Soak the dried ancho and pasilla chilies in hot water for about 10 minutes until softened. Drain and set aside.
• 2 - Roast Other Ingredients:
  In a skillet, roast the tomatoes and garlic until charred. Set aside to cool.
• 3 - Blend the Base:
  In a blender, combine the soaked chilies, roasted tomatoes, garlic, chicken broth, cumin, and cinnamon. Blend until smooth.
• 4 - Cook the Mole:
  In a large pot, heat olive oil over medium heat. Pour in the blended mixture and cook for 20 minutes, stirring occasionally.
• 5 - Add Chocolate and Peanuts:
  Stir in the dark chocolate and peanuts (if using) into the mole sauce. Let simmer for another 15-20 minutes.
• 6 - Serve:
  Serve the mole over cooked chicken or your choice of protein, garnished with sesame seeds or fresh cilantro.