Mole Pablano

• 1/2 pound hot chili peppers mulato, dried
• 1/4 pound ancho chilies dried
• 2 ounces pasilla chiles dried
• 1 each chipotle chili peppers ried
• 2 each onions large,quartered
• 1 each tomatoes medium-size
• 1/2 pound tomatillos husked/rinsed
• 1 each garlic head, medium
• 2 each corn tortillas (6-inch) 7 inch
• 1/2 cup sesame seeds
• 2 tablespoons vegetable oil
• 1 each small, peeled, chopped
• 1/2 cup almonds dry, roasted
• 1/2 cup peanuts
• 1/2 cup prunes pitted, chopped
• 13 cup raisins, seedless
• 2 each cinnamon sticks 2 inches long
• 1 teaspoon coriander seeds
• 1 teaspoon star anise
• 2 cups chicken broth regular strength
• 4 ounces chocolate (semi-sweet) mexican, cut in half horizontally, or semisweet chocolate with 1/2 teaspoon cinnamon

1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer in 10x15 inch pans.
2. Rinse chilies and put in a large bowl; add 8 cups boiling water.
3. Smoothly puree mixture in a food processor or blender; add a total of 1 cup reserved chili-soaking liquid from step 1.
4. To pan, add oil, plantain, almonds, peanuts, prunes, raisins, Stir often over medium heat until mixture is richly browned, 10- 15 minutes.
5. Smoothly puree mixture and sesame seed in a food processor or blender.
6. Add remaining chili-soaking liquid, from step 1.
7. (In processor, use a little to get moving; add rest when pureed.)
8. Use, or chill airtight up to 1 day.
9. *** ASSEMBLING THE MOLE ***
10. In a 5 to 6 quart pan, mix chilies, vegetables, seasonings and thickeners, and broth.
11. Bring to a simmer on medium heat; cover and simmer to blend flavors, about 2 hours, stirring often.
12. Chop chocolate; mix with sauce until melted.
13. Use mole as suggested, following; or chill airtight up to 1 week or freeze up to 3 month.

hot chili peppers, peppers ried, onions, tomatoes, garlic, corn tortillas, sesame seeds, vegetable oil, almonds, peanuts, prunes pitted, raisins, cinnamon sticks, coriander seeds, star anise, chicken broth regular strength, chocolate

Taken from recipeland.com/recipe/v/mole-pablano-38393 (may not work)