Mole Pablano

Ingredients

140 gr mulato chilies
70 gr ancho chilies
36 gr pasilla chilies
1 chipotle chili
2 onions
1 tomato
1/2 tomatillos
1 garlic head
2 corn tortillas
1/2 sesame seed
30 ml salad oil
1 plantain
60 gr dry almonds
100 gr peanuts
65 gr prunes
55 gr raisins
2 cinnamon sticks
2 long
2 gr coriander seed
2 gr anise seed
475 ml chicken broth
130 gr mexican chocolate
110 gr semisweet chocolate
1 gr cinnamon roasting the chilies
15 pans
1,900 ml boiling water
2 reserved liquid
3 day
150 gr reserved chili-soaking liquid
12 frying over heat

Instructions

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