Mick provides 2 versions of his Negra Modelo Sauce, the "Cheater" way and the "Real" way. If you're a fan of Negra Modelo, the editoral staff and Mick encourage you to follow the "Real" method. (Also take care, Mick's instructions are very explicit and replicated comment for comment here.)

Cheater Way
Ingredients
Yield: 1.25 quarts of mole sauce
Amount	Ingredient	Mick's Notes
1 bottle	Negra Modelo	Not mandatory, but this IS a Mexican dish if you leave it out, one more cup chicken stock (read on)
2 small (1 large) jar	Concentrated Mole Sauce	Read the ingredients. Not all moles are created equal. Get the kind that says sesame or pumpkin seeds(pepitas) and corn tortilla crumbs for thickener. Avoid peanut and cracker/flour/corn starch combos.
1 quart	Chicken Stock	Broth if that's all you got, and I feel sorry for you if you don't know the difference, and won't find out
Cheater Method
Heat your stock in a 2 qt pot or microwave same sized container. Coax mole sauce out of jar(s), it's like peanut butter and needs to be encouraged by repeated irrigations with hot stock. Dissolve all lumps. This stuff is good but no one is gonna want a mouthful of the concentrate.
Real Way
Ingredients
Yield: 1.25 quarts of mole sauce
Amount	Ingredient	Mick's Notes
6 bottles	Negra Modelo	Not mandatory, but, like I said, this IS a Mexican dish. If you leave it out, one more cup chicken stock and not nearly as much fun (read on)
8	Dried Ancho Chiles, stemmed, seeded, and deveined
8	Dried Mulato Chiles
8	Dried New Mexican Chiles
1 quart	Chicken Stock
4 Tbsp	Corn Oil
4 Tbsp	Sesame Seeds
8 Tbsp	Unsalted Pepitas (Pumpkin Seeds)
1	Cinnamon Stick, broken	1 tsp of ground if that's all your meager pantry holds.
1 Tbsp	Fresh Ground Black Pepper
2	Whole Cloves
1 tsp	Coriander Seed
1 tsp	Cumin Seed
2 Tbsp	Mexican Oregano
3-4	Corn Tortillas, torn
4 oz	Mexican (or unsweetened) Chocolate, chopped	Yes, chocolate but, taste it and it doesn't make you pucker, or worse, it tastes good, you got the wrong stuff
1.5 tsp	Salt
Real Method
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 swig. 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.