Open one bottle of Negro Modelo, pour into kitchen-safe container
and set aside. Actually, now's a good time for a swig of Negro
Modelo. Yes we're gonna cook with it, but did you really think the
whole six pack goes in the sauce?
In a large heavy dry skillet(cast iron is best), toast the chiles to
a deep brown color over medium-high heat, turning, 1 to 2 minutes.
Have another swig. Place in a bowl, cover with hot stock, and soak
for 20 to 30 minutes. Drain and transfer to a blender. Puree, adding
chicken stock as necessary, to blend, leave in blender. Another
Same skillet, heat coriander, cloves, cumin, sesame and pepitas.
Yep, another swig. When roasty, toasty and fragrant add to chile
puree and spin until all is small. Another swig, in fact, should be
time for the second bottle.
Same skillet, add oil over medium-high heat. Add the onions and
garlic and cook, stirring, until soft and starting to color, 6 to 7
minutes, or about half a bottle of, you guessed it, Negro Modelo.
Add the cinnamon, black pepper and cook, stirring, until golden
brown, about 2 minutes. Add to the blender. Increase the heat to
medium-high, add the tortilla pieces, and cook until golden brown, 1
to 2 minutes or you could have had these toasting in the oven while
you do everything else. Finish 2nd bottle of Negro Modelo, open
third and fourth.
Add tortilla, salt and one bottle beer to the
blender with enough of the chile soaking liquid (or chicken stock)
to puree to a paste.
Since you have braved the authentic mole, you
may continue drinking Negro Modelo while you make the rest of the
dish. You other poor slumps, well, you're just not worthy.