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5 ounces (8 to 10 medium) mulato chiles, stemmed, seeded and torn into flat pieces, seeds reserved

1 ½ ounces (5 medium) chilhuacle chile, stemmed, seeded and torn into flat pieces, seeds reserved

3 ounces (9 to 10 medium) pasilla negro chile, stemmed, seeded and torn into flat pieces, seeds reserved

About ½ cup vegetable oil or fresh-rendered pork lard (divided use)

½ cup almonds (about 2 ounces--ones with skins are common in Mexico, but skinned ones will work)

⅓ cup (about 1 ⅔ ounces) sesame seeds (unhulled are common in Mexico, but hulled will work)

½ cup (about 2 ounces) roasted peanuts

1 medium (6-ounce) onion, sliced about ½ inch thick

6 garlic cloves, peeled

½ medium black-ripe plantain, peeled and sliced ¼-inch thick

⅔ cup cup (lightly packed, about 4 ounces) raisins

2 or 3 cloves

½ teaspoon black peppercorns

½ inch cinnamon stick (preferably Mexican canela)

½ teaspoon oregano (preferably Mexican)

½ teaspoon dried marjoram

A generous ¼ teaspoon dried thyme

1 medium (6-ounce) tomato

2 or 3 (6 ounces total) tomatillos, husked and washed

1 corn tortilla (stale is good here)

½ Mexican bolillo (or ¼ of a 2-foot baguette), sliced ½-inch thick

7 cups chicken (or pork) broth, plus more for thinning the finished mole if needed

1 ½ ounces (⅓ cup) chopped Mexican chocolate

2 or 3 large avocado leaves, lightly toasted in a dry skillet

Salt

Sugar

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1. The toasting of the dried chiles is very important—in fact, it is the key to turning out a true black mole.

2. When blending the chiles and nut mixture, a high-speed blender like a Vitamix is ideal, but if that isn’t available, blend the chiles in a couple of batches, letting the machine run long enough to create as silky a puree as possible.

3. Balancing flavors with salt and sugar takes a bit of experience.

Watch the video