What can I say, Mike? you said everything! "fairly time-consuming sauce to make" but "most definitely worth the effort, however, considering the end flavor."
Nothing to add!! Made it with turkey, and with my own choice: chipotle, ancho, arbol, mulato and guajillo.- Jérémie
– Transfer the toasted peppers to a bowl and cover with hot water. Soak until softened.
– Strain the softened peppers and reserve the soaking liquid.
– Transfer the peppers to a food processor with the soaking liquid and puree until very smooth.
– Heat a pan. Add the reserved pepper seeds, sesame seeds, peppercorns, cloves, coriander seeds, and anise seeds. Dry toast until they become fragrant. Do not burn.
– Transfer to a spice grinder or food processor along with the dried thyme, cinnamon and bay leaves. Process until you have a uniform seeds and spices mix. Set aside.
– Heat pork lard until melted and hot. Add the plantain and cook until they begin to soften.
– Add the raisins and cook until they start to soften.
– Add the almonds, peanuts, and pumpkin seeds. Cook, stirring.
– Transfer mixture onto paper towels to drain. Reserve the oil and set the pan back onto the heat.
– Tear the bread and tortillas into pieces and fry them until they become crispy and brown.
– Transfer the fried bread and tortillas to a food processor along with the drained raisins, almonds, peanuts and pumpkin seeds.
– Heat the same pan back. Add more lard. Add the onion, then garlic, and cook. Transfer to the food processor along with the nuts and bread mixture.
– To the food processor, add the roasted tomatoes and reserved spice mix. Add chicken stock and puree until nice and smooth.
– Heat lard in a large pot. Add the reserved chili puree and cook, stirring, until the sauce thickens up.
– Add the contents of the second bowl (the pureed and strained mole flavoring mixture), along with the chocolate, remaining chicken stock and salt to taste.