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------------------------------ROASTED CHILIES------------------------------ 1/2 lb Mulato chilies,dried

1/4 lb Ancho chilies,dried

2 oz Pasilla chilies,dried

1 Chipotle chili,dried

-----------------------------ROASTED VEGETABLES----------------------------- 2 Onions,large,quartered

1 Tomato,medium-size

1/2 lb Tomatillos,husked/rinsed

1 Garlic head,medium*

2 Corn tortillas (7")

--------------------------SEASONINGS & THICKENERS-------------------------- 1/2 c Sesame seed

2 tb Salad oil

1 Plantain,sm,peeled/chopped

1/2 c Dry-roasted almonds

1/2 c Peanuts

1/2 c Prunes,pitted,chopped

1/3 c Raisins

2 Cinnamon sticks,2" long

1 ts Coriander seed

1 ts Anise seed

----------------------------ASSEMBLING THE MOLE---------------------------- 2 c Chicken broth,reg strength

4 oz Mexican chocolate**

* - cut in half horizontally ** - or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon ***ROASTING THE CHILIES *** 1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer

in 10x15" pans. Bake in a 300'F. oven until chilies smell lightly toasted and are flexible, 5-8 minutes. While they are still warm, discard stems and shake out seeds. 2. Rinse chilies and put in a large bowl; add 8 cups boiling water. Let

stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree chilies, a portion at a time, in food processor or blender. Add a total 2 cups reserved liquid. (In processor, use a little liquid to get mixture moving; add rest when pureed.) Rub firmly through fine strainer into a bowl; discard residue. Use, or chill airtight up to 1 day. *** ROASTING THE VEGETABLES *** 1. In a 10x15" pan, combine onions, tomato, tomatillos, garlic (cut side

down), and tortillas. Bake in a 450'F. oven, turning occasionally, until the vegetables and tortillas have dark brown spots or edges. Let cool. Pull off vegetable skins and discard. 2. Smoothly puree mixture in a food processor or blender; add a total of 1

cup reserved chili-soaking liquid, from step 1. (In processor, use a little liquid to get mixture moving; add rest when pureed.) Rub firmly through fine strainer into a bowl; discard residue. Use, or chill airtight up to 1 day. *** COOKING THE SEASONINGS AND THICKENERS *** 1. In a 10x12" frying pan over medium heat, stir sesame seed until toasted,

about 4 minutes; set aside. 2. To pan, add oil, plantain, almonds, peanuts, prunes, raisins, cinnamon,

coriander, and anise. Stir often over medium heat until mixture is richly browned, 10-15 minutes. Smoothly puree mixture and sesame seed in a food processor or blender. Add remaining chili-soaking liquid, from step 1. (In processor, use a little to get moving; add rest when pureed.) Use, or chill airtight up to 1 day. *** ASSEMBLING THE MOLE *** 1. In a 5-6 quart pan, mix chilies, vegetables, seasonings and thickeners,

and broth. Bring to a simmer on medium heat; cover and simmer to blend flavors, about 2 hours, stirring often. 2. Chop chocolate; mix with sauce until melted. Use mole as suggested,

following; or chill airtight up to 1 week or freeze up to 3 months.