Mole Negro

Instructions

1. Prepare the chiles by removing the stems and seeds. A small knife or scissors can be useful for this task.
2. Heat a skillet over medium heat and toast the chiles for about 1-2 minutes per side until they become fragrant, taking care not to burn them.
3. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20 minutes until they soften.
4. In the same skillet, toast the sesame seeds, pumpkin seeds, and peanuts, stirring frequently, for about 3 minutes or until golden brown.
5. Remove the toasted seeds and nuts from the skillet and set aside. In the same skillet, toast the tortilla pieces and bread crumbs until crispy.
6. In a blender, combine the soaked chiles, toasted seeds and nuts, toasted tortilla and bread crumbs, raisins, plantain slices, onion, garlic, cinnamon stick, cloves, peppercorns, and about 1 cup of chicken broth. Blend until smooth.
7. In a large pot, heat vegetable oil over medium heat. Carefully pour the blended mixture into the pot. Cook, stirring constantly with a wooden spoon, for about 20 minutes.
8. Add the remaining chicken broth to the pot gradually, stirring constantly. Bring the mixture to a gentle simmer and cook for about 1 hour, stirring occasionally to prevent sticking.
9. Stir in the Mexican chocolate and let it melt into the sauce, stirring to combine. Taste and adjust the seasoning with salt.
10. Strain the sauce through a fine-mesh strainer to achieve a smooth texture, using a spatula to push through as much of the solids as possible.
11. Serve the Mole Negro warm over chicken or pork, or store in the refrigerator for up to a week. Reheat gently before serving.
12. Tip: Mole sauce often tastes better the next day as the flavors have time to meld. Make it a day ahead if possible.