Yield
8 servings (serving size: 2 enchiladas)
Photo: Karry Hosford

How to Make It

Step 1

Heat a large cast-iron skillet over medium heat. Add garlic and tomatoes; cook 15 minutes or until tomatoes are blackened, turning frequently. Remove from pan; cool slightly. Peel garlic; set aside. Peel and core tomatoes. Place tomatoes, almonds, and 1 tablespoon sesame seeds in a food processor, and process until smooth. Set aside.

Step 2

Wipe pan clean with paper towels. Heat pan over medium-high heat. Place 2 ancho chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Repeat procedure with remaining ancho chiles. Place 2 guajillo chiles in pan; flatten with a spatula. Cook 20 seconds on each side or until blackened. Repeat procedure with remaining guajillo chiles. Combine ancho chiles, guajillo chiles, and boiling water in a medium bowl; let stand 30 minutes. Strain chiles through a sieve into a bowl, reserving 1/3 cup soaking liquid. Place chiles, reserved liquid, garlic, oregano, cumin, and cloves in food processor; process until smooth.

Step 3

Heat oil in pan over medium-high heat. Add onion; sauté 8 minutes or until browned. Place onion, 1 cup broth, cilantro, cocoa, cinnamon, and bread in food processor; process until smooth.

Step 4

Return onion mixture to pan. Add chile mixture; cook over medium heat 5 minutes. Stir in tomato mixture and 2 cups broth. Cook 30 minutes or until mixture is slightly thick. Stir in raisins, juice, sugar, and salt. Stir in tofu, and simmer 20 minutes.

Step 5

Heat tortillas according to package directions. Arrange about 1/3 cup mole down the center of each tortilla; roll up. Place rolled tortillas, seam-side down, on a platter. Top with any remaining mole, and sprinkle evenly with 1 1/2 teaspoons sesame seeds.

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