Drizzle olive oil over the chiles and set them on a baking sheet. Roast chiles, turning every 20 minutes, until the skin is transparent and begins to bubble all over. Remove from oven and wrap them into a ball in plastic wrap. This will allow the chiles to sweat and make it easier to peel.

Peel chiles.

Add all ingredients to a blender and blend in batches until all is smooth.

Set a sauce-pot to low heat and pour mixture in. Season to taste and cook for 1-2 hours, stirring constantly. The longer it sits on low heat the deeper the flavor, creating a magical mole.

Serve mole over any protein.