Name: Mole de la Jefa
Prep time: 150 min
Cook time: PTnullM
Yield: 6
Cuisine: Mexicana
Ingredients: 18 pasilla chiles, for the mole paste; 24 mulato chiles, for the mole paste; 3/4 cups almonds, for the mole paste; 3/4 cups walnuts, for the mole paste; 1/4 cups raisins, for the mole paste; 1/3 cups hazelnuts, for the mole paste; 3/4 cups sesame seeds, toasted, for the mole paste; 3 tablespoons pine nuts, pink, for the mole paste; 3 tablespoons peanuts, for the mole paste; 3 tablespoons pumpkin seeds, for the mole paste; 1/2 teaspoons anise, toasted, for the mole paste; 1 allspice berry, for the mole paste; 1/4 sticks cinnamon, for the mole paste; 4 cloves garlic, roasted, for the mole paste; 1/4 onions, roasted, for the mole paste; 1/4 plantains, fried and blended, for cooking the mole; 1/4 Mexican chocolate tablets, for cooking the mole; 1 teaspoon vegetable oil; 4 cups chicken broth

Preparation

2h 30 mins

Low

Open the chiles in half with scissors, remove the seeds, and with a damp cloth, clean the chiles to remove any dust they may have. To dry the chiles, place them on a tray and bake them for 30 minutes at 120 °C.