INGREDIENTS

INSTRUCTIONS

Stem, seed and devein the chiles. Put 1/2 cup of oil in a skillet and
brown the chiles uniformly. Remove from the oil with a slotted spoon
and put the chiles in a large bowl or stockpot.  Slice the plantains
into large slices and cook in the same oil until  they are light brown,
then put them in the bowl with the chiles. Fry  the almonds, raisins,
peanuts, sesame seeds, and garlic separately in  the oil, adding more
oil if necessary. Add all to the bowl.  Mix the fennel seeds, canela,
cloves, chocolate, tortillas,  peppercorns, and sugar. Blend the
mixture in a blender, in batches,  adding a little water at a time
until all the ingredients are  blended. Pour the blender ingredients
into the bowl and mix.  To make the paste, add a few cups of the
mixture to the blender and  puree with a little water until it is the
consistency of peanut  butter. Empty into another large bowl or pot.
Continue pureeing a few  cups at a time.  Heat 1/4 cup of oil in a
large, deep pot and fry the paste for 15  minutes. CAUTION: The paste
splatters, so fry carefully! Reduce the  heat and simmer at the very
lowest possible heat for 3 hours,  stirring occasionally.  Mole paste
is traditionally served diluted with broth as a sauce over  chicken
and/or rice.  [ SOURCE 1998-Ap http://www.melissas.com/ ]
>>Hanneman/Buster  Notes: As written, starting with 8-lbs of plantains,
this recipe  makes 20 lbs. of paste, which can be refrigerated for
months or  frozen. Mole sauce with chocolate, cinammon, almonds, etc.
Recipe by: A Cook's Tour of Mexico by Nancy Zaslavsky  Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Apr 17, 1998

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