Mole Sauce

Makes 3 cups

• 10 ancho chiles, stems removed
• 10 guajillo chiles, stems removed
• ½ pound Roma tomatoes
• ½ pound tomatillos, rinsed after removing husks
• 1 large onion, cut into large dice
• 8 cloves garlic, peeled
• ¼ cup sesame seeds
• ¼ cup pepitas
• ¼ cup peanuts
• ¼ cup almonds
• 3 tablespoons canola oil, divided
• 1 ripe plantain (or banana), peeled and roughly chopped
• 4 dried whole cloves
• 1 star anise
• 1 stick cinnamon
• 2 allspice berries
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon peppercorns
• 1 teaspoon oregano
• 1 corn tortilla, torn into small pieces
• 1 (2-ounce) tablet Mexican chocolate, chopped
• ¼ cup piloncillo (Mexican brown sugar)
• 1 teaspoon salt

Toast chiles in a heavy-bottom skillet over medium-high heat. Remove and add to just-boiled water (enough to cover). Soak until tender, about 20 to 30 minutes.

Lightly char tomatoes, tomatillos, onion and garlic in a heavy saute pan over medium-high heat, on the grill or over direct flame. Set aside. Toast sesame seeds, pepitas, peanuts and almonds in a skillet. Set aside.

In a pan over medium-high heat, heat 1 tablespoon oil. Add plantain and cook until golden brown. Set aside. Puree chiles, tomatoes, tomatillos, onion, garlic, sesame seeds, pepitas, peanuts, almonds and plantain in a food processor until mixture is smooth.

Add cloves, star anise, cinnamon, allspice, cumin, coriander and peppercorns to a skillet and lightly toast. Add to a grinder and blend.

Heat remaining oil in a large pan over medium heat. Add pureed sauce, ground spices, oregano, tortilla, chocolate, sugar and salt. Bring to a boil, reduce heat and simmer until tortilla pieces are soft and the sauce thickens.

Cool mixture, puree in a food processor and strain through a fine mesh chinois sieve for a smoother sauce.