Mole Negro Oaxacan Black Mole

Carefully toast the mulato, ancho, pasilla, and chipotle chilies on a dry comal or skillet over medium heat for 30-60 seconds per side until fragrant but not burnt. This step is crucial for developing flavor. Transfer chilies to a bowl, cover with hot water, and let them soak for 20-30 minutes until softened. Drain and reserve the soaking liquid.

On the same comal, char the tomatillos, tomatoes, onion, and garlic until softened and slightly blackened. In a separate pan with a little lard or oil, fry the plantain slices until golden. Then, toast the almonds, peanuts, and sesame seeds until fragrant. Separately, lightly toast the cinnamon stick, cloves, peppercorns, cumin seeds, thyme, oregano, and anise seeds. Fry the raisins and stale tortillas until slightly crispy.

Combine the soaked chilies, charred vegetables, fried plantain, toasted nuts and seeds, fried raisins, toasted spices, and fried tortillas in a blender. Add about 2 cups of the chicken broth and blend until very smooth. You may need to do this in batches. Add more broth as needed to achieve a thick, pourable consistency.

Pass the blended mole mixture through a fine-mesh sieve or colander, pressing with a spatula to extract as much liquid as possible. Discard any remaining solids. This step ensures a silky-smooth mole texture, which is characteristic of authentic Mole Negro.

Heat the remaining lard or oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Carefully pour the strained mole sauce into the hot fat. It will sputter, so be cautious. Bring the mole to a simmer, stirring constantly for about 10 minutes to prevent sticking. This step is called 'frying' the mole and deepens its flavor.

Reduce heat to low, add the Mexican chocolate, and stir until it is completely melted and incorporated. Continue to simmer the mole for at least 1.5 to 2 hours, or even longer, stirring occasionally, until it thickens to your desired consistency and the flavors are fully developed. Add more chicken broth as needed if it becomes too thick. Season with salt to taste and a pinch of sugar if desired to balance the complex flavors. Serve hot.