3 grilled carrots, chopped
10 dried guajillo chilies, washed
1 Â½ pounds ripey ellow Â 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 tablespoon annatto seeds
Â¼ teaspoon allspice
1 stick canela (Mexican cinnamon)
4 whole peppercorns
1 teaspoon cumin seeds
1â„2 cup sesame seeds
1â„2 cup raisins
4 cups Chicken Stock
Salt and freshly ground black pepper
3 grilled chicken breasts, shredded
Â½ cup mango puree
Preheat the oven to 400 degrees. Lay the dried chilies, raisins, onions, tomatoes, garlic,seeds and spices on a baking sheet and roast for about 15 minutes or until slightly charred.
Add the chopped carrots, dry roasted items and tomatoes in a stock pot with the chicken stock and bring to a boil. Reduce heat and simmer for about 30 minutes.
Let cool. Blend in batches with the mango puree until. Smooth paste is formed.Â Reheat the sauce in a stock pan and add the chicken and cook until hot!
Combine the puree 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.