The summit of Mexican culinary complexity. A dark, thick, glossy sauce made from over 20 ingredients including toasted chiles, nuts, seeds, spices, and Mexican chocolate, draped over poultry.
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Toast the dried chiles in a dry pan until fragrant, then soak them in hot chicken stock until soft.
In a skillet with lard, the nuts, seeds, raisins, plantain, burnt tortilla, and spices one by one.
Blend the soaked chiles and the ingredients with enough stock to form a completely smooth, thick paste.
Push the paste through a fine-mesh sieve for a silky texture.
Heat lard in a large cazuela (clay pot). Add the mole paste and it vigorously for 15 minutes to intensify the flavors.
Whisk in 4 cups of chicken stock and the Mexican chocolate. for 2 hours . Serve ladled heavily over the poultry.
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