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Ever wondered what actually went into making an amazing mole sauce? Make this recipe and you'll know exactly how to master the art. It will taste so delicious you'll be having people hit you up to see what your grandmother's recipe is.

Let's Get Started… 

What You Will Need:

• 1 (2-3) pound chicken
• 1 onion, peeled and quartered
• 4 cloves garlic, peeled and cut in half
• 1/4 cup oil
• 5 ancho chilies, tops removed
• 5 guajillo chilies, tops removed
• 2 tablespoons slivered blanched almonds
• 2 tablespoons sesame seeds
• 2 tablespoons roasted peanuts
• 2 tablespoons pepitas
• 2 tablespoons pecans
• 1/2 pound plum tomatoes
• 1/2 pound tomatillos, husked, rinsed
• 1 large onion, cut into wedges
• 8 cloves garlic
• 2 tablespoons oil
• 1 ripe plantain, peeled and cut into 1/2 inch slices
• 1/2 cup raisins
• 4 cloves
• 1/2 star anise
• 1 1 inch stick of cinnamon
• 3 whole allspice
• 1 tablespoon peppercorns
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 tablespoon oil
• 1 slice stale bread, toasted
• 2 corn tortillas, torn into small pieces
• 1 tablet Mexican chocolate, chopped
• 1/4 cup brown sugar

How To Prepare:

1. Place the chicken, onion, garlic and salt in a large pot, cover in water and boil until the chicken is cooked.

2. Heat the oil in a pan over medium high heat. Fry the chilies until they start to change colour, and let drain on paper towels.

3. Bring the chilies and 2 cups of the reserved chicken water to a boil in a large sauce pan, reduce the heat and simmer until very soft.

4. Puree the chilies in a food processor with some of the water.

5. Strain the chili puree through a fine mesh sieve.

6. Add the chili puree and simmer until it thickens.

7. Toast the almonds, pecans, peanuts, pepitas and sesame seeds in batches.

8. Puree the seeds and nuts in a food processor along with 1/4 cup of the reserved chicken water.

9. Add the mixture to the chili puree and continue to simmer over low.

10. Broil the tomatoes, tomatillos, onion and garlic until charred on all sides and set aside.

11. Fry plantain until golden brown.

12. Puree the tomatoes, tomatillos, onion and garlic in a food processor.

13. Add the tomato puree to the pan that the plantain was cooked in and simmer until it thickens.

14. Add the plantain and raisins to the tomato sauce and simmer until soft.

15. Puree the mixture and add it to the chili sauce and continue to simmer on low.

16. Toast the cloves, star anise, cinnamon, allspice and peppercorns and grind in a coffee grinder.

17. Add the ground spices along with the oregano and salt to the mole and continue to simmer on low.

18. Mix the bread crumbs, chocolate and brown sugar into the mole sauce and simmer over low heat for 30 minutes.

Finished!

Note: Save some of your sauce for the next morning because it will go perfectly with some scrambled eggs and warmed tortillas.

Enjoy!

Article Source: Closet Cooking