Oaxacan mole

10 ancho
10 Anaheim
2 large fresh tomatoes
3 or 4 fresh tomatillos
1 onion chopped
1 plantain sliced
Good spoonful raisins
Teaspoon oregano
1/2 teaspoon cloves
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon thyme
1/2 cup peanut butter
Handful almonds
Heaping spoonful minced garlic
2 tablespoons sesame seeds
2 teaspoons salt or to taste after the first teaspoon
Oil
5 cups good stock
2 ounce Ibarra or Abuelita chocolate
1 cup bread crumbs

Remove stems and seeds from peppers. Char the dry peppers over a flame until crispy and dry, let rest, then rinse them with cold water and set aside.

Chop up the tomatoes, onions and tomatillos and garlic and boil with enough water until soft. Drain and set aside.

Fry the plantains in oil with your spices and raisins and nuts and everything else dry (except the chocolate and bread crumbs) until browned and the raisins start plumping up.

Let everything get cool enough to work with and start blending the tomato mixture, the peppers, and the plantain mixture with the stock until very smooth. This will take time and multiple batches. You may need more or less stock. Use your own judgement.

When it's all blended and very smooth, start your chocolate melting in a large pot. Pour in your sauce and simmer while stirring to get your chocolate good and melted. Add bread crumbs and cook until it's a thin gravy. Add stock if it needs it but normally it's good.

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