Mole Sauce

Yeild: 2 qts

8 Each Ancho Chilis, Dried
4 Each Pasilla Chilis, Dried
8 Cups Chicken Stock
1/2 Cup Vegetable Oil
3/4 Pound Roma Tomatoes
1/4 Pound Tomatillos, Whole, husked, rinsed, halved
1/2 Each Plantain, peeled, sliced, fried
2 Tablespoons Raisins
1/2 Cup White Onion, sliced
2 Cloves Garlic
1/4 Cup Almonds, whole
1/4 Cup Unsalted Peanuts
1/4 Cup Pecans Halves
2 Tablespoons Pumpkin Seeds, Roasted, raw, green
1 Each Cinnamon Stick
4 Whole Cloves
1/2 Teaspoon Allspice Berries
1/2 Teaspoon Cumin Seeds
1 Each Corn Tortilla, fried
1 Slice French Bread, fried
2 Ounces Mexican Chocolate
2 Teaspoons Brown Sugar
2 Teaspoons Salt

1. Wipe chiles clean with damp cloth. In large skillet, toast in batches until slightly blistered and aromatic, about 10 seconds. Remove stems, veins and seeds.
2. Bring stock to boil; add chiles and simmer until soft, about 10 minutes. Remove chiles and continue to simmer stock over low heat.
3. In the skillet, heat 1/4 cup of oil; fry tomatoes and tomatillos until mixture forms a past. Transfer to a bowl. and reserve.
4. Give the skillet a quick wash; saute onion and garlic until lightly browned. Add to stock with chiles, plantain and raisins; let cool.
5. In another skillet, toast almonds until aromatic. Add peanuts, pecans and pumpkin seeds; toast until light brown. Transfer to a bowl; reserve.
6. In the same skillet, toast cinnamon stick. Add cloves, allspice and cumin and toast 1 minute. Add to nut mixture; let cool.
7. In batches, blend stock, tortilla and bread in a blender. Add nut mixture and tomato-tomatillo paste; puree until smooth; adding more stock or water if necessary.
8. In a deep, heavy pot, heat remaining 1/4 cup oil. Add blended mixture from the bowl; bring to a boil. Let liquid reduce 20 minutes, stirring constantly to prevent sticking. Stir in chocolate until melted. The mole should have consistency of gravy. If it is too thick, add more water. Add sugar and salt to taste; simmer 20 minutes, cool. Mole keeps, refrigerated, for one week.

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