This is an easy mole, in that there are not that many ingredients, but it still results in a wonderful complex flavor. It will last for a couple of weeks tightly covered and stored in the fridge.  Great on chicken, meats and enchiladas.


  • 1 cup /5 oz.) whole unblanched almonds
  • 4 medium-hot whole dried red chiles (ancho, guajillo or Anaheim)
  • 2 hard-boiled large egg yolks
  • 1 tsp. aniseed
  • 1 tsp. cinnamon
  • 1 tsp. salt and pepper to taste
  • 1 tsp. sugar
  • 2 to 3 cups chicken stock
  • 1/4 cup lard, butter or vegetable oil
  • 2 Tbs. cider vinegar
1.  Toast the almonds in the oven or in a dry skillet on top of the stove until they smell really good.  Don’t let them burn.


2.  Wash the dried chiles under cold running water.  Remove the tops, seeds and veins.  Heat a griddle over high heat until a drop of water  sizzles.  Place the chiles on the griddle and let them dry for about 30 seconds.  Don’t scorch them!  Cover with boiling water and let soak until softened, about 10 minutes.  Drain.


3.  Place the chiles in a blender with the toasted almonds, egg yolks, aniseed, cinnamon, salt, pepper, sugar and 2 cups of chicken stock.  Process until thoroughly pureed, adding up to 1 more cup of stock to facilitate the blending.  It should be a bit thicker than cream.
4.  Heat the lard, oil or butter in a heavy sauté pan or saucepan.  Add the mole mixture and vinegar.  Bring to a simmer and cook over low heat for about 15 minutes, stirring frequently so it doesn’t stick or burn.  It will thicken slightly, so you may add a little more stock to thin if you like.