Away we go................................
7 large gualillo chiles, seeded and deveined
7 large pasilla peppers, seeded and deveined
7 large ancho chiles, seeded and deveined
1-1/2 yellow onions, quartered
3 tomatoes, quartered
8 large garlic cloves
1/4 c. black raisins, firmly packed
1/2 c. dried apricots, firmly packed
1/2 c. prunes, firmly packed
2 c. red wine
1 Tbl. Mexican oregano
2 tsp. whole cumin seeds
1 Tbl. whole black peppercorn
3 pieces whole clove
1 large cinnamon stick, broken into pieces
3/4 c. pumpkin seeds
2 quarts chicken stock + extra for blending
1 ripe plantain
1/2 - 3/4 c. vegetable oil
4 oz. bittersweet chocolate
6 corn tortillas
1/4 c. espresso
1/4 c. almond butter
1 Tbl. salt
1 Tbl. turbinado sugar (sugar in the raw)
~ Preheat oven to 350 degrees. Toast the pumpkin seeds for approximately 20 minutes tossing two or three times. Remove from oven and set aside.
~ Turn broiler up to 500 degrees. Begin by placing the chiles on a foil lined baking sheet and toasting them under the broiler for 3-4 until they start to smoking and let off an aroma. Be careful not to breathe in heavily as you will be in for quite a chili-rific surprise. Remove from the oven, place in a large bowl and cover with hot water. Set aside and allow to soak for 45 minutes
~ Keep broiler on 500 degrees. Place the onions, tomatoes, and garlic on a foil lined baking sheet and place under the broiler for 8-10 minutes allowing the vegetables to roast and become slightly charred. Remove from the oven and set aside.
~ In a small sauce pan combine the raisins, apricots, prunes, and red wine and allow to simmer for 20 minutes or until most of the wine has been absorbed by the fruit. Remove from heat and set aside.
~ Grind the pumpkin seeds in a spice grinder and set aside. You may also use a mortar and pestle.
~ In a medium hot pan toast all of the spices, turning quickly as not to burn them. As soon as you see them smoking remove from the heat and allow to cool. Grind the spices in a spice grinder and set aside.
~ To start assembling the mole, drain the chilis and combine them with the roasted vegetables, the wine soaked fruit, pumpkin seeds, and spices in a large, heavy bottom stock pot. Add the chicken stock and simmer for 30 minutes.
~ As the sauce is simmering, peel the plantains and slice into 3/4" slices. Place the vegetable oil in a sauté pan, heat pan to medium high and sauté the plantains until they are golden brown on both sides. Put plantains directly into stock pot.
~ Add chocolate, almond butter, espresso, tortillas, salt, and sugar to the sauce and simmer an additional 10 minutes.
~ Remove from heat, allow to cool, and puree until smooth
Below is a photo of the finished sauce. I know it's not exactly a glamour shot but will give you a good idea of the sauces color and consistency. Now go out there and impress your friends and family.