------------------------------ROASTED CHILIES------------------------------
    1/2 lb Mulato chilies,dried

    1/4 lb Ancho chilies,dried

      2 oz Pasilla chilies,dried

      1    Chipotle chili,dried

-----------------------------ROASTED VEGETABLES-----------------------------
      2    Onions,large,quartered

      1    Tomato,medium-size

    1/2 lb Tomatillos,husked/rinsed

      1    Garlic head,medium*

      2    Corn tortillas (7")

--------------------------SEASONINGS & THICKENERS--------------------------
    1/2 c  Sesame seed

      2 tb Salad oil

      1    Plantain,sm,peeled/chopped

    1/2 c  Dry-roasted almonds

    1/2 c  Peanuts

    1/2 c  Prunes,pitted,chopped

    1/3 c  Raisins

      2    Cinnamon sticks,2" long

      1 ts Coriander seed

      1 ts Anise seed

----------------------------ASSEMBLING THE MOLE----------------------------
      2 c  Chicken broth,reg strength

      4 oz Mexican chocolate**

  * - cut in half horizontally
  ** - or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon
  ***ROASTING THE CHILIES ***
  1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer

  in 10x15" pans. Bake in a 300'F. oven until chilies smell lightly toasted
  and are flexible, 5-8 minutes. While they are still warm, discard stems and
  shake out seeds.
  2. Rinse chilies and put in a large bowl; add 8 cups boiling water. Let

  stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree
  chilies, 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 ***
  1. 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.
  2. Smoothly puree mixture in a food processor or blender; add a total of 1

  cup reserved chili-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 ***
  1. In a 10x12" frying pan over medium heat, stir sesame seed until toasted,

  about 4 minutes; set aside.
  2. 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 chili-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 ***
  1. In a 5-6 quart pan, mix chilies, vegetables, seasonings and thickeners,

  and broth. Bring to a simmer on medium heat; cover and simmer to blend
  flavors, about 2 hours, stirring often.
  2. 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.