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Export 11 ingredients for grocery delivery
Step 1
Place the onion and garlic in a baking sheet under the broiler. Char for 9 to 10 minutes, flipping once in between. Once they are soft and charred, remove from the heat. When the garlic is cool, peel.
Step 2
In an already hot skillet or comal set over medium-low heat, toast the ancho chiles for about 15 to 20 seconds per side, until they brown and crisp without burning. Place toasted ancho chiles in a bowl covered with boiling water. Soak for 10 to 15 minutes until they are plumped up and rehydrated.
Step 3
In the same skillet or comal, toast the cloves and all spice until aromatic, about a minute. Remove from the heat. Toast the almonds and cinnamon, stirring often, until lightly browned, 4 to 5 minutes.
Step 4
Place the onion, garlic, chiles, 1/2 cup of chile soaking liquid, almonds, cloves, cinnamon and allspice in the blender and puree until smooth.
Step 5
In a soup pot or casserole, heat the oil and pour the pureed mixture over medium heat. Add the salt and sugar. Cook for about 5 minutes, stirring frequently to help prevent the sauce from sticking to the bottom of the pan. The color will darken considerably.
Step 6
Add the pumpkin puree and chicken broth to the sauce. Stir well until the pumpkin puree has dissolved, it will have a silky consistency. Continue to cook for about 12 minutes, stirring occasionally.
Step 7
Use the mole sauce to pour over grilled, broiled or boiled chicken, meat or fish. Sprinkle with toasted pumpkin seeds for some added flavor and crunch.