2. In an already hot skillet or comal, set over medium-low heat, toast the ancho chiles for about 15 seconds per side, until they brown and crisp, without getting burned. Place toasted ancho chiles in a bowl covered with boiling water. Soak for 10 to 15 minutes, until they are plumped up and rehydrated.
3. In the same skillet or comal, toast the cloves and all spice until aromatic, about a minute. Remove from the heat. Toast the almonds and cinnamon, stirring often, until lightly browned, 4 to 5 minutes.
4. Place the onion, garlic, chiles, 1/2 cup chile soaking liquid, almonds, cloves, cinnamon and allspice in the blender and puree until smooth.
5. In a soup pot or casserole, heat the oil and pour the pureed mixture over medium heat. Add the salt and sugar. Cook for about 8 to minutes, stirring frequently, to help prevent the sauce sticking on the bottom of the pan. The sauce will thicken and its color will darken considerably.
6. Add the pumpkin puree and chicken broth to the sauce. Stir well until the pumpkin puree has dissolved, it will have a silky consistency. Continue to cook for about 15 minutes, stirring occasionally.
7. Use the mole sauce to pour over grilled, broiled or boiled chicken, meat or fish. Sprinkle with toasted pumpkin seeds.
Note: Mole sauce may be made ahead a week in advance and refrigerated.
Reprinted from Pati’s Mexican Table
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