After everything is fried, toasted, ground and dry roasted you should be jumping for joy! Yes!Finally to the mixed pot of mole ingredients, if using crackers instead of bolillo, add them to the pot now, add mexican chocolate and piloncillo(if using). Cook for another 10 minutes. Now here comes the fun part! Blending and straining is where you will begin to see your mole sauce come together! It took me three batches to blend everything. Using a wire mesh strainer, strain the sauce into a large bowl. If you need to, add a little chicken broth into the strainer with ingredients. Add as little as necessary. Be patient, you are almost there! If you have a high powered blender, like a vitamix, you won't need to strain the sauce.
Here is where the real magic happen, in my opinion! Enjoy the process. Soon you will be enjoying a delicious Mexican molé that you prepared in your own kitchen, with your own hands. So worth the effort!
In a large cazuela or dutch oven-style pot, preheat 1/2 cup of pork manteca to medium heat for 4-5 minutes. Pour in the strained mole sauce. Stir quickly because it will begin to pop and jump! After a few minutes, reduce the heat. You will cook this sauce for 60 to 90 minutes, adding more manteca as needed. Essentially what you are doing in this last step is frying the mole sauce slowly. it will become thicker and darker in color as you go. After 90 minutes, I was happy with the looks of my mole base.
Now at this point, I take out 3 cups of this thick molé paste and set it aside to cool. To the remaining mole, add the previously cooked chicken pieces and 3-4 cups of the remaining chicken broth. Bring up to a boil. Reduce to a simmer and continue cooking for 30 minutes. Garnish chicken molé with reserved sesame seeds and serve with rice and plenty of warn corn tortillas!
Freeze the cooled molé paste you reserved earlier for another time.