Mole Rojo Tradicional

1. Begin by preparing the chiles. Remove the stems and seeds from the Ancho chiles, Guajillo chiles, Pasilla chiles, and Chipotle morita chiles. Briefly toast the chiles in a dry comal or skillet over medium heat until fragrant, about 30 seconds per side, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water, allowing them to rehydrate for at least 30 minutes until softened.

2. While the chiles rehydrate, prepare the other solids. In a separate dry skillet, toast the Almonds, Peanuts, 20g of the Sesame seeds, and Pumpkin seeds separately until golden and fragrant. Set aside. In the same skillet, lightly toast the Stale corn tortilla and Bolillo bread until crisp. Set aside.

3. Roughly chop the White onion and Garlic cloves. Quarter the Tomatillos. In a skillet with a small amount of Lard, sauté the White onion, Garlic cloves, and Tomatillos until softened and lightly browned. Set aside.