On a hot skillet, char:
2 med, Garlic Cloves, charred with skins on, then remove skins after charring
3 dried Black Ancho Chiles, deseeded, charred
4 dried Guajilo Chiles, deseeded, charred
3 Tomatillos, charred
2 Roma Tomatoes, charred
1/4c Sesame Seeds, lightly toasted. Careful not to burn.
–
1tsp Himalayan Salt (Grind in Molcajete w/Garlic)
–
1/4c Raisins
Seasons (Add later):
1/2tsp Onion Powder
1/2-1tsp smokey Cumin (We did 1tsp)
1-8-1/4tsp whole Cloves, crushed (We did 1/4tsp)
1tsp Oregano
1/4-1/2tsp Cocoa Powder (We did 1/2tsp)
–
1T Masa Harina or crushed to dust Plain Tortilla Chips or Hard Taco Shells.
In Pot, add 6c Beef Broth to pan. Add in 1 Head of Garlic and 1/2 Onion. Add Cubed Pork. Bring to boil, then, simmer 2 hours. Reserve Juice.
Heat skillet, char Tomatoes, Garlic, Chiles, Raisins, and lightly toast Seeds.
Soak Chiles in water for 30min to rehydrate, strain. Cut up Chiles for easier grinding.
In Molcajete, add in Garlic and 1tsp Salt. Grind to paste. Add in Sesame Seeds, grind to paste. Remove from Molcajete, add in Chiles, grind (I cut up with scissors to make easier). Add in Raisins, grind. Remove, add in tomatoes, grind. Add in all, except seasons, grind some.
Heat Skillet with 2tsp Lard. Saute paste some. Add in seasons. Stir in 2.5c, or to taste, of Reserved Broth from cooking Pork. Simmer some. Whisk in 1T Masa Harina.
Add cooked Pork to bowl. Top with Mole. Optional to add potatoes, vegis, serve with rice, alone, etc.
Even better flavor the next day!
Note, this does thicken up as it sits. Optional to add more Broth, reserve it until decided.
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Dinking Around {DING-KING UH-ROUND} 