Mole Coloradito with Dates

makes 5 cups

3 dried guajillo chillies
5 dried ancho chillies
3 dried árbol chillies, or to taste
¼ cup sliced almonds
¼ cup chopped pecans
¼ cup sesame seeds
1 tsp. whole black peppercorns
3 whole cloves
1 cinnamon stick
1 Tbsp. oil
1½ cups diced onion
1 cup quartered tomatillos
1 cup quartered tomatoes
2 Tbsp. sliced garlic
½ tsp. ground coriander
½ tsp. ground cumin
3 cups vegetable stock
2 Tbsp. raisins
2 Tbsp. chopped pitted dates
Salt to taste

Toast guajillo, ancho, and árbol chillies in a dry pan until aromatic and slightly puffy. Remove from heat and use kitchen shears to remove stems and seeds and cut peppers into 2-inch pieces. Place in a large heat-proof container and cover with boiling water. Allow to sit for 15–20 minutes. Drain and set hydrated chillies aside.

In the same pan over medium-low heat, toast almonds until they’re golden brown; transfer to a bowl. Repeat with pecans and sesame seeds.

Place the peppercorns, cloves, and cinnamon stick in a small piece of cheesecloth and tie it into a bundle.

Warm oil in a saucepan over medium heat; add onion and cook until softened, 5–7 minutes. Add tomatillos and tomatoes and continue to cook until tomatillos burst and onions caramelize slightly. Add garlic, coriander, and cumin. Stir to coat and cook until aromatic.

Add the reserved peppers and stir. Add vegetable stock, reserved nuts/seeds, spice bundle, raisins, and dates. Bring to a boil and reduce the heat to cook for about 30 minutes.

Remove mixture from heat, remove spice bundle, and transfer to a blender (or use an immersion blender). Process until smooth. Adjust seasoning and add vegetable stock if needed to adjust consistency.

You will often find bittersweet chocolate and a small addition of brown sugar or piloncillo added to this type of mole. I find the sweetness from the dates helps balance the sauce as is, but chocolate or brown sugar can be great ways to modify the sauce to your liking. Other nuts or seeds can also be substituted.