Mole Poblano

1. 1

   On a grill, cook the tomatoes, garlic, and onion until they get soft and turn a medium brown color. Set these aside.

2. 2

   Fry the chiles until their color shifts, then remove them from the pan. Avoid cooking them too long, as over-frying will make the sauce taste bitter.

3. 3

   With that same oil, gently cook the coriander seeds, cloves, cookies, and raisins one after another. Slice the plantain into rounds and fry them until they achieve a golden brown color. Cook the piece of bread in the oil, then set everything aside.

4. 4

   Char the corn tortillas directly over an open flame until both sides are totally blackened.

5. 5

   Combine the prepared items from steps 1 to 4 in a pot. Pour in the chicken broth and add the spices (cinnamon, bay leaves, oregano), then simmer everything over medium-high heat for approximately 10 minutes to make them soft.

6. 6

   Once tender, blend the mixture along with the liquid, divided into two or three batches, until a thick sauce forms. Set this aside.

7. 7

   In a pot, heat some vegetable oil over medium heat, then carefully pour the blended sauce into it.

8. 8

   Roughly chop the Mexican chocolate and stir it into the sauce, then season with salt and sugar.

9. 9

   Stir the contents thoroughly and cook on a low flame for about 25-30 minutes.

10. 10

    Spoon the finished mole sauce over boiled chicken, turkey, or cheese enchiladas. Garnish by scattering toasted sesame seeds over the dish. Accompany the meal with sides of white rice, smashed black beans, and warm corn tortillas.

Recipe by The Traveleaters on willflyforfood.net. See the original for their notes and tips.