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Oaxaca's most complex mole featuring charred chiles, chocolate, and dozens of ingredients ground by hand. This rich, deeply flavored sauce is a family celebration masterpiece of Mexican cuisine.
Toast mulato, pasilla, and chipotle chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Set aside, then soak them in warm water for 20 minutes; drain and reserve.
In the same skillet, add a small portion of the oil and fry almonds, raisins, pumpkin seeds, sesame seeds, stale bread, tortilla, and plantain slices. Stir frequently and remove each as they turn golden and aromatic to prevent burning.
Roast tomatoes, garlic cloves, and onion under a broiler or directly in a skillet over medium-high heat until charred, about 8-10 minutes. Peel the garlic and onion, then set all roasted items aside.
Grind the toasted chiles, fried nuts, seeds, bread, tortilla, plantain, roasted vegetables, spices (cinnamon, cloves, black pepper, anise), and Mexican chocolate together using a large food processor or high-powered blender. Add chicken stock as needed to create a thick but pourable paste.
In a large heavy pot, heat remaining oil or lard over medium heat. Add the chile-chocolate paste and cook, stirring constantly, for 10-12 minutes until the paste darkens and thickens.
Add chicken thighs and the rest of the chicken stock. Simmer gently on low heat for 45-60 minutes, stirring regularly to prevent sticking, until the chicken is fully cooked and the sauce is glossy and cohesive.
Taste the mole and adjust salt and sugar as needed for balance. Serve hot over chicken, topped with extra toasted sesame seeds if desired.
