Rinse the chiles; cut open; and remove seeds, stems, and veins. Toast them lightly in a large dry skillet for several seconds a side, taking care not to burn them. Put them a in a bowl of hot water for about 45 minutes. Broil tomatoes about two minutes a side until blistered and charred; then transfer to large bowl. Meanwhile, cook onion and garlic in 2 tablespoons oil till they begin to brown; then add them to the tomatoes. In same pan, fry bread and plantain till golden brown; add to tomatoes. Toast the almonds very lightly in a small dry skillet; transfer to a small bowl. Then toast the sesame seeds in the same manner; then toast the oregano and comino seeds. They burn easily; take care not to leave them too long. Remove the chiles from the water and put in a food processor with half the chicken broth. Blend till as smooth as possible, discarding any bits of skin that will not blend. Add the rest of the chicken broth and all the remaining ingredients except the chocolate; blend till as smooth as possible. This may take several batches, depending on the size of your food processor. Heat one tablespoon of oil in a large pan; add the sauce (slowly so it won't splatter); simmer 15 minutes. Add chocolate and stir till it melts (3 or 4 minutes). Add water or chicken broth if sauce is too thick. Lower heat; cover and simmer 20 minutes, stirring frequently. Mole is ready to serve, but it is better if left to sit in refrigerator overnight and reheated the next day. |