This recipe from Diary of a Foodie is an excellent starting point for a mole. I followed the instructions with a few important changes:

1. It was impossible to obtain the prized (and rare) chilhuacle negro. As a substitution, I used pasilla negro chiles.
2. I used ancho chiles (essentially dried poblanos) instead of mulatto chiles, also known as ancho negro.
3. The variety of chipotle chile to be used was not specified in the original recipe, but I used morita chipotles.
4. Since I used pasilla negros in place of the chilhuacle negros, I did not follow the directions, which called for an additional four pasilla chiles.

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