Mole Poblano

(Mole Poblano de Queso Blanco)
Adapted from this recipe from Authentic Mexican by Rick Bayless and Deann Groen Bayless
Yields 2 quarts of sauce
1. The chillies:
Cut, deseed and remove membranes from
4 ounces dried chiles mulatos
1.25 ounces dried chiles anchos
1 ounce dried chiles pasilla negros
Save 1 tsp of the chilli seeds.
Turn on the exhaust fan, then in 2 tbsps oil, fry each type of chilli separately until slightly toasted. (See notes above) Remove them to a large bowl, cover the chiles with boiling water, weigh with a plate to keep them submerged, soak at least 1 hour, then drain and discard the chilli water.
Add
1 chipotle chile in adobo sauce (optional)
Puree everything together with half a cup of vegetable broth (we used Better than Bouillon) to a smooth paste.
2. The tomato-chocolate-spice-seed mixture:
Take 5 ounces of canned or fresh, cooked tomatoes,
Pound to a powder and add:
1 ounces bitter or bittersweet chocolate
5 black peppercorns
2 cloves (or about 1/8 teaspoon ground)
1/4 teaspoon aniseed
1/2 inch cinnamon stick
In a medium size skillet set over medium heat, dry toast the
reserved chilli seeds (1 tsp)
2 tbsps. white sesame seeds
1/4 tsp coriander seeds
one at a time, stirring each until it has lightly browned. Add to the tomato mixture.
3. The nuts, flavorings and thickeners:
Frying individually in 1/4 cup oil:
1 ounce unskinned almonds (for 3-4 minutes)).
Remove, and next fry
1 ounce raisins (until puffed up)
Remove and fry together
1/2 cup onion, sliced
1 clove peeled and chopped garlic
until well caramelised (about 8 minutes)
Remove, and next fry
1 corn tortilla (or 1 slice of old firm bread), stale or dried out
until brown.
Add everything to the tomato mixture and grind with as much vegetable broth as required to a smooth puree.
In the same oil, fry the chilli puree for 4-5 minutes, then add the tomato paste and fry some more until thick.
Mix in 5 cups of vegetable broth, and salt to taste, partially cover, reduce the heat to medium low and simmer gently 45 minutes, stirring occasionally. Finally, season with 2 tbsps maple syrup or jaggery – traditionally piloncillo is used. (We ended up adding 2/3rd cup. See notes above) If the sauce is thicker than heavy cream, thin it with a little broth.