begin by cleaning the chilis. I use three different kinds. Mulato chiles, Chilhuacle chiles and Pasilla negro chiles. To clean them you need to separate the outside from the seeds. The only thing I throw away are the stems, the seeds you can keep aside for later.
Now in a dry preheated pan start pan frying the cleaned chilies. Toast them on both sides till the color is dark brown and the edges are crispy.
Once all the chilis are toasted transfer them into a container and submerge them with lukewarm water for 45 minutes. Make sure they stay submerged by placing another container or a plate on top.
Meanwhile we can prep the remaining ingredients. Measure 15 grams of the chili seeds and toast them till they have a dark brown color. Because of the heat the oils will be released. You need to set the seeds on fire to burn these oils off. It will burn till all the oils are burned. When the fire is out transfer the seeds in a container and submerge the seeds with water to rinse the burned outside and ash. Also set them aside.Â
Then mix the almonds with the peanuts and the sesame seeds. Toast it well till they have a golden brown color. I do this on a medium heat for about 5 minutes. Mix it well in between to get an even color. Then transfer it into a bowl.
Now melt some pork lard on a medium heat and start roasting the sliced onion and the garlic. Also add it to the bowl.
Add some more lard to the pan. You can also pan fry the black ripe plantain that’s sliced in even slices. Do this on both sides. Then add it to the bowl.
Repeat the lard process once more. This time you need to pan fry the raisins. Pan fry them for a couple of minutes so they puff up and have a golden color. Add them to the bowl.
Then mix the tomato that’s cut in four with the cleaned tomatillos that are also cut in four and toast them at 220 °C (428 °F). You want a soft and caramelize result. When golden add them to the bowl.
You also need to toast the bread and the corn tortilla. At 220 °C (428 °F) this will only take a couple of minutes. And yes yet again add it to the bowl as well.Â
For the spices mix the cinnamon with the cloves, the black pepper, the dried marjoram, the dried oregano and the dried thyme. Blend this till it’s a lovely powder.
Add it to the bowl together with the burned chili seeds that are drained and 700 grams of a chicken or pork broth. Set it aside for later.
Now it’s been 45 minutes so you can drain the chili’s and transfer them into a blender. The soaking liquid you need to keep and taste. If it’s not bitter add half of the liquid to the blender and blend it till smooth. If it is bitter you need throw it away and replace it with the same amount of a chicken or pork broth. If the mixture doesn’t blend add some more liquid.
Once it’s smooth add a tablespoon of pork lard to a preheated pot and pan fry it till it has the thickness of tomato puree. Do mix it well in between to prevent it from burning. I placed a flour sieve on top to prevent the chili base from spatting everywhere. I even wore an apron when stirring, because it stains massively.Â
Meanwhile transfer all the ingredients from the bowl in the blender and blend this till smooth as well. Once the chili paste has the desired thickness add the smooth paste from the blender and again reduce it till it has the thickness of a tomato paste.
After it has reduced add 600 grams of chicken or pork broth together with the Mexican dark chocolate. Mix it well and then let it marinade on the lowest heat for a couple of hours. Do this covered with the lid.
When it has marinaded toast the dried avocado leaves and add them to the mole. Submerge them and let them marinade for 10 minutes. Now pass it through a fine sauce sieve. Use a ladle to speed up this process.
As a final step you only need to season it with piloncillo sugar and salt. Just keep on tasting it in between. Then let it marinade overnight in your fridge. This really makes a massive difference for the flavor!Â
