Mole Pablano

Directions

**ROASTING THE CHILIES **

1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer in 10×15 inch pans.

Bake in a 300 F oven until chilies smell lightly toasted and are flexible, 5 to 8 minutes.

While they are still warm, discard stems and shake out seeds.

1. Rinse chilies and put in a large bowl; add 8 cups boiling water.

Let stand until soft, 20 to 30 minutes.

Drain; save liquid. Smoothly purée chilies, a portion at a time, in food processor or blender.

Add a total 2 cups reserved liquid.

(In processor, use a little liquid to get mixture moving; add rest when pureed).

Rub firmly through fine strainer into a bowl; discard residue.

Use, or chill airtight up to 1 day.

*** ROASTING THE VEGETABLES ***

In a 10×15 inch pan, combine onions, tomato, tomatillos, garlic (cut side down), and tortillas.

Bake in a 450 F. oven, turning occasionally until the vegetables and tortillas have dark brown spots or edges.

Let cool.

Pull off vegetable skins and discard.

1. Smoothly purée mixture in a food processor or blender; add a total of 1 cup reserved chili-soaking liquid from step 1.

(In processor, use a little liquid to get mixture moving; add rest when pureed.)

Rub firmly through fine strainer into a bowl; discard residue.

Use, or chill airtight up to 1 day.

*** COOKING THE SEASONINGS AND THICKENERS ***

In a 10×12 inch frying pan over medium heat, stir sesame seed until toasted, about 4 minutes; set aside.

1. To pan, add oil, plantain, almonds, peanuts, prunes, raisins, Stir often over medium heat until mixture is richly browned, 10- 15 minutes. Smoothly purée mixture and sesame seed in a food processor or blender. Add remaining chili-soaking liquid, from step 1. (In processor, use a little to get moving; add rest when pureed.) Use, or chill airtight up to 1 day. *** ASSEMBLING THE MOLE ***
2. In a 5 to 6 quart pan, mix chilies, vegetables, seasonings and thickeners, and broth. Bring to a simmer on medium heat; cover and simmer to blend flavors, about 2 hours, stirring often.
3. Chop chocolate; mix with sauce until melted. Use mole as suggested, following; or chill airtight up to 1 week or freeze up to 3 month.