Ingredients:
7 dried ancho chillies, stems and seeds removed
6 dried mulato chillies, stems and seeds removed
6 dried pasilla chillies, stems and seeds removed
3 dried chipotle chillies, stems and seeds removed
1 small white onion, peeled and quartered
2 to 3 ripe plum tomatoes with a cross cut in the base
3 garlic cloves, peeled
120ml vegetable oil
1
Whilst the chillies are soaking, bring a medium-sized pan of water to a simmer and add the tomato, onion quarters, and garlic cloves. Simmer for about 6 to 7 minutes or until the tomatoes begin to lose their skins and the onion is tender. Drain and add to a blender.
Once the chillies are soft and pliable, drain them and add to the blender with enough water to get the blender to puree smoothly (about 100ml). Transfer the resultant sauce to a large bowl.
Place a large frying pan over medium-high heat and add the vegetable oil. Fry the bolillo slices, tortillas, plantain slices, almonds, peanuts, raisins, sesame seeds and whole spices one at a time until golden brown. Transfer to a large bowl once fried.
Once all the ingredients have been fried transfer them to a blender (working in batches) and adding enough water to get them to purée as a smooth sauce. Once puréed, turn into a bowl with the chilli sauce and stir to combine.
Set a large saucepan over medium heat and pour in the mole sauce. Bring just to a boil, reduce to a simmer and cook for 20 minutes, stirring constantly. When the fat separates and floats to the surface then add the piloncillo, vegetable bouillon, and chocolate. Return to a simmer and cook for another 20 minutes, stirring constantly, until the piloncilo and chocolate have both completely dissolved.
Taste and adjust the seasosing with salt and pepper if needed. Let cool in pan pot.
At this point the mole is ready to use or store.
