Mole Pablano

Ingredients

1/2 lb mulato chilies
1/4 lb ancho chilies
2 oz pasilla chilies
1 chipotle chili
2 onions
1 tomato
1/2 tomatillos
1 garlic head
2 corn tortillas
1/2 sesame seed
2 tb salad oil
1 plantain
1/2 c dry almonds
1/2 c peanuts
1/2 c prunes
3/8 c raisins
2 cinnamon sticks
2 long
1 ts coriander seed
1 ts anise seed
2 c chicken broth
4 oz mexican chocolate
4 oz semisweet chocolate
1/2 teaspoon cinnamon roasting the chilies
15 pans
8 cups boiling water
2 reserved liquid
3 day
1 cup reserved chili-soaking liquid
12 frying over heat

Instructions

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