4 chiles mulatos 4 chiles anchos 4 chiles guajillos 4 chiles pasillas 2
cups whole tomatoes 1 large onion 4 garlic cloves 1/2 cup almonds 1
plaintain banana 1/2 cup peanuts 1 piece toasted bread 2 corn tortillas 1
tablet abuelita chocolate 1/8 cup sesame seeds Oil for frying

De-vein chiles and remove seeds. Peel onion and cut in quarters. Cut
plaintain banana in 1/4 inch pieces. Heat 1/4 inch of oil in a pan and fry
all ingredients in batches, starting with the chiles and ending with the
nuts, tomatoes and chocolate. As you fry all the ingredients, set them
aside. Puree them in a blender, thinning them with chicken broth.
Consistency should be fairly thick, but just thin enough to blend to a
smooth sauce. Cook over low flame for two hours, or until Mole turns a dark
reddish brown colour. Serve over chicken or turkey, accompanied by Mexican
rice and corn tortillas.