Mole Negro Oaxaqueño

Ingredients

• 1.6 kg (3 1/2 lb)chicken — cut into serving pieces
• 6dried chilhuacle negro chiles — stemmed and seeded, seeds reserved
• 4dried mulato chiles — stemmed and seeded
• 4dried pasilla mexicano chiles — stemmed and seeded
• 3dried guajillo chiles — stemmed and seeded
• 4roma tomatoes — roasted
• 6tomatillos — husked and roasted
• 1white onion — roasted
• 6 clovesgarlic — roasted in the skin
• 70 g (1/2 cup)sesame seeds — toasted
• 70 g (1/2 cup)almonds
• 60 g (1/3 cup)raisins
• 1ripe plantain — fried
• 2avocado leaves — toasted
• 1cinnamon stick
• 4whole cloves
• 1 tspMexican oregano
• 120 g (4 oz)Oaxacan chocolate — chopped
• 5 tbsplard
• 2 L (8 cups)chicken broth
• 1 tspfine salt
• 18corn tortillas — warmed on the comal

Method

1. Begin by stemming and seeding 6 dried chilhuacle negro chiles, 4 dried mulato chiles, 4 dried pasilla mexicano chiles, and 3 dried guajillo chiles. Heat a dry comal over medium heat and toast the chiles in small batches. Turn them frequently until they release a sweet, smoky aroma, making sure they do not scorch, which would impart bitterness.
2. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20 minutes until they are soft and pliable. Meanwhile, on the same comal, place 4 roma tomatoes, 6 tomatillos, 1 white onion (halved), and 6 cloves of garlic. Char them until the skins are blackened and the vegetables are softened, which will add depth to the mole.
3. In a large skillet, heat 5 tablespoons of lard over medium heat. Fry 70 g (1/2 cup) of sesame seeds and 70 g (1/2 cup) of almonds until golden brown. Remove them from the skillet and set aside. In the same lard, fry 60 g (1/3 cup) of raisins until they puff up, then remove them. Next, slice and fry 1 ripe plantain until golden, followed by 2 avocado leaves, 1 cinnamon stick, and 4 whole cloves until fragrant.
4. Combine the toasted chiles, charred vegetables, fried nuts, seeds, raisins, plantain, and spices in a blender. Add 1 teaspoon of Mexican oregano and blend until smooth, adding a little of the chile soaking water if needed to achieve a thick paste consistency.
5. In a large pot, heat the remaining lard over medium heat. Add the chile paste and fry it, stirring constantly, until it darkens and develops a rich, toasted aroma. Break 120 g (4 oz) of Oaxacan chocolate into pieces and stir it into the paste until melted and incorporated.
6. Gradually add 2 L (8 cups) of chicken broth to the pot, stirring to combine. Bring the mixture to a gentle simmer and reduce the heat to low. Allow the mole to simmer uncovered for at least an hour, stirring occasionally, until it thickens and the flavors meld together.
7. While the mole simmers, poach 1.6 kg (3 1/2 lb) of chicken in a separate pot of water until cooked through. Once the mole has thickened, add the poached chicken pieces to the pot. Season the mole with 1 teaspoon of fine salt, adjusting to taste, and a touch of sugar if desired to balance the flavors.
8. Serve the Mole Negro Oaxaqueño hot, accompanied by warm corn tortillas and rice. The sauce should be velvety and deeply flavored, enveloping the tender chicken pieces, inviting everyone to gather and enjoy this traditional Oaxacan dish.