Directions

1. Heat a large skillet to medium-high and add the whole de-seeded chiles (reserving the seeds for a later step). Cook for 20 seconds on each side, then add the toasted chiles to a large bowl and turn off heat.

2. Cover the chiles with 1 ½ cups hot vegetable broth.

3. To a large, deep pan over medium-low heat, add 2 tablespoons neutral oil then add in roughly chopped onion and whole garlic cloves. Saute for 4-5 minutes or until everything is golden and slightly charred. Remove the onions and garlic and add to a large bowl.

4. Add 1 tablespoon of oil to the pan and cook tortillas for 1-2 minutes on each side until they get golden and slightly charred. Remove from pan and add to the large bowl.

5. Add another 1-2 tablespoons oil then cook plantain 2 minutes on each side until golden, caramelized and slightly charred. Remove from pan and add to bowl.

6. Cook raisins for 30 seconds, then remove and add to bowl.

7. Cook peanuts, almonds, pecans, pumpkin seeds, sesame seeds, cinnamon, whole cloves, peppercorns and continuously mix and cook for 3 minutes or until golden.

8. Transfer the nut, spice and seed mixture to the large bowl, also adding the dried oregano, dried thyme and ground cumin to the bowl.

9. Adding 2 tablespoon oil to the pan, cook the seeds from the chiles. Continuously stir the seeds in the oil and cook until the seeds turn black. Turn off the heat and add to the bowl.

10. Add half the amount of chiles with all of their soaking liquid to a blender along with half the amount of mole ingredients from the large bowl. Blend on high until smooth.

11. Set a large pot or very deep pan to medium-low heat and add 2 tbsp oil. Pour in the blended mole. To the blender add the remaining chiles and other remaining ingredients from the bowl along with 1 cup vegetable broth and blend until smooth. Then pour into the pot, simmer for 10 minutes.

12. Add the chocolate tablets and a good pinch of salt to the pan. Mix well and continue to cook for another 10 minutes, stirring every minute. The mole will thicken as it simmers. You can add more vegetable broth or water to help loosen the mole.

13. Heat a large clean skillet to medium-high and add 2 tbsp neutral oil.

14. Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown.

15. Turn the mushrooms over and cook for another 3-5 minutes until browned on the reverse side. Season with salt.

16. To serve, spoon mole onto plate or bowl, top with seared mushrooms (garnishing with sesame seeds if you’d like) alongside corn tortillas and/or rice.