Mole Negro Oaxacan Black Mole

Heat a comal or heavy skillet over medium-low heat. Toast each dried chile (ancho, mulato, pasilla, chipotle) individually for 15-30 seconds per side, until fragrant but not burnt. Remove stems and seeds. Place toasted chiles in a bowl, cover with boiling hot water, and let them rehydrate for at least 20-30 minutes, until soft. Drain, reserving some soaking liquid.

In the same dry skillet, toast almonds, peanuts, pumpkin seeds, and sesame seeds separately until lightly golden and fragrant. Remove and set aside. Then, toast the whole spices (cinnamon stick, cloves, peppercorns, cumin seeds, coriander seeds, anise seeds) until aromatic, about 1-2 minutes. Grind the toasted whole spices along with the dried thyme, marjoram, and oregano in a molcajete or spice grinder until finely powdered. Set aside.

Heat 1/4 cup of lard (or oil) in a large Dutch oven or heavy pot over medium heat. Fry the chopped onion and garlic until softened and lightly browned, about 5-7 minutes. Add the halved tomatoes and tomatillos, cooking until softened and slightly charred, about 8-10 minutes. Remove vegetables and set aside. In the same pot, add a little more lard if needed, then fry the plantain slices until golden brown. Remove and set aside. Next, fry the torn stale tortillas and bread until crispy. Remove and set aside. Lastly, quickly fry the raisins and prunes for about 1 minute until plump. Remove and set aside.

Combine all the prepared ingredients: rehydrated chiles, toasted nuts and seeds, fried vegetables (onion, garlic, tomatoes, tomatillos), fried plantain, fried tortillas and bread, fried raisins and prunes, and the ground spices. Working in batches, blend these ingredients with enough hot chicken broth (and some reserved chile soaking liquid if needed) until a very smooth, thick paste forms. This may take several minutes per batch. Strain the paste through a fine-mesh sieve or colander to remove any remaining chile skins or fibrous bits, pushing through with a spoon. This step is crucial for a smooth mole.

Heat the remaining 1/4 cup of lard (or oil) in the same Dutch oven over medium heat. Carefully add the strained mole paste, stirring constantly to prevent sticking. This is a critical step, as the mole must 'fry' for at least 20-30 minutes, stirring frequently, until it darkens significantly and thickens, reducing in volume. This frying develops the deep flavors. Gradually stir in 4-5 cups of hot chicken broth, a little at a time, until the mole reaches a desired consistency (like a thick soup). Add the Mexican chocolate, stirring until it is completely melted and incorporated.

Reduce heat to low and simmer the mole, uncovered, for at least 1.5 to 2 hours, stirring occasionally to prevent scorching. The mole will continue to darken and its flavors will meld and deepen. If it becomes too thick, add more hot chicken broth, a little at a time, until it reaches your desired consistency. Season generously with salt to taste. If the mole is too bitter or acidic, a pinch or two of sugar can be added to balance the flavors. The mole should be rich, velvety, and balanced.

Once the mole has simmered sufficiently and the flavors are perfectly balanced, it's ready to serve. Traditionally, Mole Negro is served with tender pieces of cooked chicken or turkey, rice, and warm corn tortillas. Garnish with a sprinkle of toasted sesame seeds if desired. The mole's flavor will often improve the next day, making it an excellent dish to prepare in advance.