A friend posted a similar recipe nearly 2 years ago, and I finally decided to make it. As per usual when I make something, I didn’t make it line-for-line the way Craig posted it, but I did take a lot of inspiration from it. As I looked at other mole recipes, I see there are different interpretations. I decided to try combining a few steps, and I think it worked out. I also fire roasted the vegetables before pureeing them, which is something I always do when I make anything from that region. I also added cumin, which I haven’t seen in many mole recipes. But, adding cumin to recipes makes me happy, so in it went. And, I managed to make mine with “only” 22 ingredients (I feel like we’re playing Name That Tune….and I realize that this reference is over the heads of most of those on the forum, but I’m sure some will get it).
I was also unable to locate all the dried chili peppers I wanted to use; I ended up with just ancho chilis (which are dried poblanos) and chipotles (which are smoked and dried jalapenos). I went with a 1:1 proportion for these peppers, so my mole is muy caliente. This is a feisty sauce that I will feature in other recipes.