Yellow Mole with Grilled Fennel and Portobello Mushrooms - Rick Bayless

Ingredients

• 4 dried guajillo chiles, stemmed, seeded and torn into several pieces
• 8 ounces x canned fire-roasted tomatoes
• 1/2 small white onion
• 2 garlic cloves
• 1/4 teaspoon ground cumin
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon, preferably Mexican canela
• 1 teaspoon dried oregano, preferable Mexican
• 5 cups chicken broth (divided use)
• 1/4 cup vegetable or olive oil (divided use)
• 3 tablespoons masa harina or a generous 2 tablespoons fresh masa
• 1 large fennel bulb, about 1 pound, fronds cut from the bulb and roughly chopped (you need 2/3) cup
• 4 medium portobello mushroom caps (you can use a spoon to scrape out the dark gills if you want, but I don't mind them)
• 2 large russet potatoes, about 1 pound, cut lengthwise into 1/4-inch slices
• Salt