Mole Negro Oaxacan Black Mole

Carefully wipe the dried chiles clean. Heat a dry comal or skillet over medium heat. Toast each chile for about 30 seconds per side until fragrant but not burnt. Remove from heat. Submerge toasted chiles in hot water for 20-30 minutes until softened. Drain, reserving some soaking liquid.

On a baking sheet, roast tomatillos, tomatoes, onion, and garlic at 200C (400F) for 20-25 minutes until softened and slightly charred. Meanwhile, in a large skillet with a tablespoon of lard or oil, fry the plantain slices until golden. Remove. Fry almonds, peanuts, sesame seeds, and raisins separately until lightly toasted. Remove and set aside. Briefly fry the tortillas until crisp.

In the same skillet, dry-toast the cinnamon stick, whole cloves, black peppercorns, and anise seeds over medium-low heat for 1-2 minutes until aromatic. Be careful not to burn them. Transfer the toasted spices to a spice grinder or molcajete and grind them into a fine powder.

Combine the softened chiles, roasted vegetables, fried plantain, toasted nuts and seeds, fried tortillas, and ground spices in a blender. Add 2 cups of hot chicken broth and blend until very smooth. You may need to do this in batches. If the mixture is too thick, add a little more chile soaking liquid or broth.

Heat the remaining lard or oil in a large heavy-bottomed pot or Dutch oven over medium heat. Carefully pour in the blended mole paste. It will splatter, so be cautious. Stir constantly for at least 30 minutes, allowing the mole to thicken and darken, preventing it from sticking. This step is crucial for developing flavor.

Gradually stir in the remaining hot chicken broth, about 1 cup at a time, until the mole reaches your desired consistency. Bring to a simmer, then reduce heat to low. Add the chopped Mexican chocolate, stirring until it is completely melted and incorporated. Season with salt to taste, and if desired, a pinch of sugar to balance the flavors. Continue to simmer for at least 1 hour, or up to 2 hours, stirring occasionally, allowing the flavors to meld and deepen. The longer it simmers, the richer it becomes.