The hardest part of making the more authentic Mole sauce was tracking down all of the the ingredients. (Which can also add up to be quite expensive.)
The Ingredients for Authentic Mole Sauce
The peppers are the most important part of a mole sauce. I am not super tolerant of spicy things, so I decided to not use whole chipotle peppers, and instead add some of the spice (1/8 tsp) to the final product. This recipe had you save the seeds from the peppers to include in the final mixture.
This whole experiment started because I had some poblano peppers, which it turns out aren't even in the sauce! I dried them in my oven to create more Ancho peppers.
I couldn't find tomatillos in my supermarket, so I used an additional tomato. Fresh (left) and after roasting (right)
I couldn't find Mexican chocolate, so I substituted bittersweet chocolate. To counteract the bitterness, I added a few tablespoons of brown sugar to the sauce before serving.
Other ingredients include pumpkin seeds, peanuts, raisins, bread (!), tortillas (!) and a number of spices.
Cooking the Sauce
The recipe has fantastic step by step photographs of the process. I also took step by step pictures, so you can see how the mole sauce is created (although slowly). I don't think I can do justice to the steps, so I am going to let the photos speak for themselves.
I had to add a couple T of brown sugar to help counteract the bitterness from the chocolate. This can be done to taste.
Next time I make this, I will not include the pepper seeds. These didn't get soft enough or blend easily in the food processor.