* cut in half horizontally ** or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon **ROASTING THE CHILES **
Lay dried mulato, ancho, pasilla, and chipotle chiles in a single layer in 10x15" pans. Bake in a 300'F. oven until chiles smell lightly toasted and are flexible, 5-8 minutes. While they are still warm, discard stems and shake out seeds.
Rinse chiles and put in a large bowl, add 8 cups boiling water. Let stand until soft, 20-30 minutes. Drain, save liquid. Smoothly puree chiles, 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 **
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.
Smoothly puree mixture in a food processor or blender, add a total of 1 cup reserved chile-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 **
In a 10x12" frying pan over medium heat, stir sesame seed until toasted, about 4 minutes, set aside.
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 chile-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 **
In a 5-6 quart pan, mix chiles, vegetables, seasonings and thickeners, and broth. Bring to a simmer on medium heat, cover and simmer to blend flavors, about 2 hours, stirring often.
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.