Chicken mole with four chiles recipe

Ingredients

• 4 mulato chiles, dried with stems, veins and seeds removed
• 4 ancho chiles, dried with stems, veins and seeds removed
• 4 guajillo chiles, dried with stems, veins and seeds removed
• 4 pasilla chilies, dried with stems, veins and seeds removed
• 1/3 ounce lard
• 1 large peeled onion, chopped
• 4 chopped cloves garlic
• 1 x 7” flour tortilla, broken into pieces
• 2 x 5” corn tortillas, broken into pieces
• 1 peeled plantain, chopped
• 4 ounces almonds
• 4 ounces peanuts
• 1 ounce sesame seeds
• 14 ounces canned whole peeled tomatoes
• 1 tablet of Mexican chocolate, broken into chunks
• 1 whole chicken

1. Heat lard in a frying pan on medium heat and sauté chiles in the lard for 1 minute until fragrant. Stir constantly so they don’t burn. Transfer chiles to a large bowl.
2. Sauté onion and garlic in the same pan for 5 minutes until onion is translucent. Remove and add to the chiles.
3. Add tortillas to the frying pan and toast the pieces for 3 minutes until golden brown, turning often. Transfer to the bowl with the chiles.
4. Melt more lard in the pan and sauté plantain in the lard for 5 minutes until browned. Transfer plantain to the bowl.
5. Add almonds and peanuts to the frying pan and cook and stir for 1 minute until fragrant. Add sesame seeds and stir for another 15-30 seconds. Transfer almond mixture to the bowl.
6. Place tomatoes in the frying pan and warm on medium heat for 5 minutes until heated through. Remove the pan from heat and stir in chocolate until melted. Transfer tomato and chocolate mixture to the bowl and stir everything until well combined.
7. Puree mixture in the food processor in batches until smooth. Add water if needed.
8. Put chicken in a large pot and pour sauce over top. Cover the pot and cook mixture for 2-3 hours on medium low heat until chicken is tender enough to fall off the bone.