Mole Poblano

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1. 1Step 1: Clean the chiles with scissors: remove stems, veins, and seeds, which are the spiciest. You can keep some seeds for extra heat.
2. 2Step 2: The process is threefold: roast, fry, and blend.
3. 3Step 3: Roast the chiles on a griddle or over charcoal.
4. 4Step 4: Set the pan to very high heat until they smoke; keep the kitchen well ventilated because the smoke tickles the throat.
5. 5Step 5: When the water is near boiling and after a couple minutes of roasting, place the chiles into that water to hydrate and release flavor.
6. 6Step 6: For the spices (cinnamon, cloves, coriander, anise, peppercorns), toast them to release stronger flavor.
7. 7Step 7: At the same time, roast the tomatoes; don't be afraid to let them burn a bit for a smoked flavor.
8. 8Step 8: Roast the sesame seeds last; they are quick, so keep an eye on them.
9. 9Step 9: For frying, cook similar ingredients together to speed up, like nuts.
10. 10Step 10: Fry almonds and peeled peanuts in hot vegetable oil until brown, a couple of minutes, then remove.
11. 11Step 11: Raisins and prunes give the mole a sweet touch.
12. 12Step 12: Plantains add sweetness and soft texture. Use two; the darker, the sweeter.
13. 13Step 13: Cut the plantains: take out the sides and trace the folds with a knife to peel, then slice into thick slices.
14. 14Step 14: Continue frying; add the bolillo bread.
15. 15Step 15: Sauté garlic and onion at medium-low heat until the onion is translucent.
16. 16Step 16: Blend everything in two groups. First group: nuts, seeds, and spices, process a bit like in a mortar. Then add plums, onion and garlic, and plantain. Add chicken broth to help the blender.
17. 17Step 17: Blend for several minutes until everything is well processed.
18. 18Step 18: Transfer to a container; blend the second group: chiles with much of their hydration water, toasted bread, and tomatoes.
19. 19Step 19: Let the machine work until you have a thick sauce, then transfer to another container.
20. 20Step 20: Now you have two mole purées. Strain both through a sieve to remove seeds and bits for a silky texture.
21. 21Step 21: There's one last ingredient: chocolate. Use Mexican chocolate bars or a bitter dark chocolate with brown sugar.
22. 22Step 22: Add the chocolate pieces piece by piece into the clay pot, stir well, and don't forget the salt.
23. 23Step 23: Cook at medium heat for at least 1 hour, stirring constantly to prevent sticking and burning.
24. 24Step 24: After that time, it will look thick and change color and flavor.
25. 25Step 25: Your house will be filled with traditional mole poblano scents.
26. 26Step 26: Serve topped with sesame seeds.