Oaxacan Chocolate Mole Sauce

Oaxacan Chocolate Mole Sauce

1. 6 total dried mulato chiles
2. 4 total dried pasilla chiles
3. 2 total dried guajillo chiles
4. 1/3 cup sesame seeds, plus 1 tablespoon for garnish
5. 3/4 teaspoon anise seeds
6. 1/2 teaspoon cumin seeds
7. 1/2 teaspoon coriander seeds
8. 1/2 teaspoon dried thyme
9. A pinch of oregano
10. 2 cloves
11. 12 black peppercorns
12. One 1/2 -inch cinnamon stick
13. 5 tablespoons lard or vegetable shortening
14. 2 1/2 tablespoons raisins
15. 20 whole almonds
16. 1/3 cup raw pumpkin seeds
17. 1 corn tortilla, quartered
18. 1 slice of stale bread, toasted.
19. 6 medium plum tomatoes
20. 3 medium tomatillos, husked and rinsed
21. 5 garlic cloves, unpeeled
22. 1 small onion, quartered
23. 1 ripe plantain
24. 6 cups chicken stock or low-sodium broth
25. 3 1/4 ounces Mexican chocolate, coarsely chopped (Abuela)
26. Sugar, about 1/4 cup (or little more)
27. Salt and freshly ground pepper
28. Rotisserie Chicken
29. 
    
30. 1. Pull out the steams and pods from chile's and place them on skillet (pressing down with spatula), do not burn.  In a medium bowl, cover all of the chile peppers with hot water. Let them stand for 30 minutes. 
31. Meanwhile, in a large skillet, combine the 1/3 cup of sesame seeds with the anise, cumin, coriander, cloves, peppercorns and cinnamon stick. Toast over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let them cool completely. Grind the seeds and spices to a fine powder. (You can put in blender at the end when mixing everything together as well)
32. In the same skillet, melt 1 tablespoon of oil.  Stir in the raisins, almonds, pumpkin seeds and tortilla. Cook the mixture over moderately low heat until the almonds are toasted and the raisins are plump, about 5 minutes. Transfer the contents of the skillet to a large bowl.
33. Add the tomatoes to the skillet and cook, turning, until the skins are lightly blistered on all sides, about 12 minutes. Transfer the blistered tomatoes to the bowl. Add the garlic and onion to the skillet and cook, stirring, until lightly browned, about 8 minutes. Transfer the garlic and onions to the bowl and let cool. Empty the vegetables onto a work surface. Peel the garlic cloves and coarsely chop them along with the onions and tomatoes.
34. Cut plantains in pieces and fry, when done add to the bowl. 
35. Working in batches, transfer the contents of the bowl into blender and puree until smooth. After blended, put in skillet with  the chocolate. Season the mole sauce with salt and pepper.  

SUGGESTED PAIRING

A fruity red blend from California's Central Coast is a good partner for a rich, chocolaty mole sauce.

This recipe is a mixture of 2 recipe's:
http://www.latina.com/food/recipes/secret-rick-baylesss-oaxacan-mole
http://www.foodandwine.com/recipes/braised-chicken-with-oaxacan-chocolate-mole-sauce