Mole sauce

Ingredients:

• 90 g of dark chocolate
• 450 g dried guajillo chili peppers, stems removed and seeds discarded
• 450g dried pasilla chili peppers, stems removed and seeds discarded
• 450g dried ancho chili peppers, stems removed and seeds discarded
• 2 large onions, cut into quarters
• 4 tomatoes, cut into quarters
• 10 pcs. peeled physalis
• 8 large cloves garlic, peeled
• 1/2 cup black raisins
• 1 cup dried apricots (dried apricots)
• 1 cup prunes
• 4 cups red wine
• 2 tbsp oregano
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 2 tablespoons black peppercorns
• 5 cloves
• 2 large cinnamon sticks
• 2 plantains (vegetable banana)
• 4 liters of chicken broth

Preparation:

1. Preheat oven to 260°C.
   
   Place the dried chilies on a baking sheet and roast in a hot oven for 2 minutes until they begin to emit an aroma, then remove them and plunge them into a bowl of hot water.
   
   Preheat the oven grill.
   
   Place the onions, tomatoes, physalis and garlic on a baking sheet and grill for about 5 minutes.
2. In a medium saucepan, combine prunes, dried apricots, and raisins with red wine and cook for 10 minutes or until the fruit has absorbed all the wine.
3. In a hot frying pan, toast all the spices, stirring to avoid burning them. As soon as smoke begins to appear, remove and grind in a spice grinder.
4. Prepare the mole sauceIn a large, heavy-bottomed saucepan, combine the chili, roasted vegetables, wine-soaked dried fruit, and spices. Add the chicken broth and simmer for about 30 minutes.
5. Meanwhile, peel the plantains and cut them into 2.5 cm thick slices. In a saucepan with plenty of oil, fry the plantains until golden brown and add them to the pan along with the chocolate and five tortillas, cook for 15 minutes.
6. Remove from heat and puree the sauce until smooth. Serve the mole sauce with chicken, beef, or lamb.
   
   Recipe chicken in mole sauce.
   Recipe turkeys in mole sauce.
   Recipe enchiladas with mole sauce.
   Recipe nachos with mole sauce.