Start by roasting the tomatoes and toasting the anchos. Remove the ancho chile and set aside.
Roast until charred.
Cut off the stem and lengthwise. Remove as many of the seeds as possible. Set aside. Repeat with all the dried chiles.
Place the chiles in boiling water. Turn off the stove and let them sit for 5-7 minutes.
Add the chiles and the roasted ingredients into a blender. Add water and blend until smooth.
Heat oil in a stock pot. Add a strainer over the pot. Strain the sauce into the pot.
Add chicken broth and a Mexican chocolate tablet. Stir until the chocolate melts.
This Easy Mole Recipe is what every Mexican food lover needs. Serve with chicken and rice.